In today's episode, we chat with Marie-Charlotte Piro of Piro Olive Oil. Their oil has deep roots in the Tuscany region of Italy--the trees themselves have a longer history than any of the inhabitants--and gathers some of it's amazing flavor from the volcanic soil in the region.
Produce and More!! Fruits & Veggies, Oils & Spices – from the unusual to the even more unusual; how to cook what you grow/find/catch/shoot; & a dedicated tome about the Southern staple veggies. Kitty Keller, Founder K L Keller Foodways. Oakland CA, www.klkeller.com; Susan Ebert, Austin TX, www.field2table.com; The Field to Table Cookbook: Gardening, Foraging, Fishing & Hunting; Thomas Head, Washington DC, www.thomashead.com, Greens: A Savor the South Cookbook.
In today's episode we chat with speak with Joe Raya of BIttermilk, a company dedicated to making cocktail mixers for bartenders or bar enthusiasts. Having a background as a bartender himself, this was a natural extension of his talents. All of their mixes are made of high quality ingredients sure to strike the perfect balance each time.
In today's episode, we are joined by Tim and Su-Mari Hill of iLola Duo who talk about the founding of their company which they started during the pandemic.The word "iLola" means to grow strong in Swahili, which is definitely at the heart of everything they do at their company. Their goal, which they have definitely achieved, was to make a it as easy as possible to have a great cup of tea and now also coffee. Not only will you enjoy the beverages, but with their innovative discs and brew process, there is zero waste for the planet.
Sarah Ahn just published a new cookbook based on recipes from her mother, Nam Soon Ahn. Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes opens multiple doors to a cuisine becoming increasingly popular.
OTM in Italy, Modena, Emilia Romagna to be precise. We meet Three Chefs/Restaurateurs with Fascinating Stories. Massimo Spigaroli, Owner-Chef, Antica Corte Pallavicina, Polense Parmense, nr. Parma, "World's Best" Producer of Culatello, www.anticacortepallavicinarelais.com;Marta Pulini, Chef-Partner, Franceschetta58, Modena, www.franceschetta.it;Alessandro Bertoni, Partner, Mon Cafe Ristorante/Caffetteria & Quartopiano Bed & Breakfast, Modena, www.mon-cafe.it; www.bbquartopiano.it.
In today's episode, we are joined by Kyle Kirl, founder of Le Sauce and Co. who has been working in the food industry in some capacity since he was 13 years old. His large collection of sauces come in an easy-to-tear package which he found out breaks a lot less than a glass jar.
In today's episode we chat with food critic and self-proclaimed professional eater, Allyson Reedy. A freelance writer, based in the Denver, CO area, Reedy focused this, her fourth culinary tome, The Phone Eats First, on a collection of "popular Instagram- and TikTok-famous recipes from top food bloggers, chefs, and influencers."
The American South, and Texas is a big part of it: Vivian Howard, Chef-Owner, Chef & the Farmer, Kinston NC, http://www.vivianhoward.com/, Co-Creator & Star, “A Chef’s Life” on PBS, Deep Run Roots: Stories & Recipes from My Corner of the South; Terry Thompson-Anderson, Rockport TX, Breakfast in Texas: Recipes for Elegant Brunches, Down-Home Classics & Local Favorites; Matt Moore, Matt Moore Music, Nashville TN, https://www.mattmooremusic.com/, The South’s Best Butts: Pitmaster Secrets for Southern BBQ Perfection
Gabe Geller, Royal Wines, the largest global distributor of Kosher Wines. Drink Deep Love creates a broad niche of Floral-Flavored Beverages.
For today's episode, we chat with Gabrielle Geller of Royal Wines/Psagot Kosher about the many varieties of quality kosher wines produced from grapes in the hills of Jerusalem. Interestingly enough, they export more than 50% of their wine to the United States.
Interesting Wine Stories and Recommendations, plus a Luxury Spirit to finish: Eco-friendly Wines from Italy with a Surfing Connection, ZIOBAFFA Puglia Pinot Grigio & Toscana Rosso, Kevin Swadish, Sage Beverages, Carlsbad CA, www.sagebeverages.com; Exciting New Red Wines from Toscany, Piemonte & Umbria, Nipozzano Vecchie Viti 2011 from Frescobaldi, Tuscany, www.frescobaldi.it; Barolo 2007, Lecinquvigne, Damilano, Piemonte; www.cantinedamilano.it; Collepiano 2009, Umbria, www.arnaldocaprai.com; samples courtesy Colangelo, NYC, www.colangelopr.com; Kosher Wines for Passover etc., Jay Buchsbaum, Royal Wine Corp., Bayonne NJ, www.royalwine.com; Audrey Fort, G’Vine, Ultra-Premium Gin, produced by Eurowinegate, Cognac, France, www.g-vine.com.
OTM Goes to Washington - not for Politics, but for Food. Top Restaurateurs & Chefs we met. Eric Ziebold, Executive Chef, CityZen at the Mandarin Oriental, www.mandarinoriental.com/washington/dining/cityzen; Peter Smith, Chef-Partner, PS7, www.ps7restaurant.com; Jeff Tunks, Head Chef-Partner, DC Coast, Acadiana, Ceiba, Passionfish (Reston VA) & soon to open District Commons, www.dccoast.com, www.acadianarestaurant.com, www.ceibarestaurant.com, www.passionfishreston.com; Robert Wiedmaier, Head Chef-Partner, Marcel's, Brasserie Beck, Brabo & The Butcher's Block (Alexandria VA), Mussel Bar (Bethesda MD), www.marcelsdc.com, www.beckdc.com, www.braborestaurant.com, www.musselbar.com, John Engle, chef de Cuisine, Brasserie Beck.
In today's show we're joined by Alak Vasa, Elements, & Barka Cardoz, Masala Crunch and the Chef Floyd Cardoz Legacy.
For this week's show we sit down with Jenya Semenkova, who founded Ptashka Crepes 2 years ago in Michigan to bring authentic Ukrainian flavors to the American table. The wide range of flavors covers both sweet and savory palates. Some of our favorites were the savory cabbage and white bean as well as spinach and ricotta.
In today's episode, we chat with Shonali Paul of Paul John Caffeine Co. who tells us all about her coffee and its influence on Southern India.
For this week's show, we feature our interview with Ann Byrn, author of Baking in the American South, a book she researched and worked on over a three year period. According to the website, with 200 recipes and more than 150 photos from 14 states, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.
Mushroom expert Krista Towns discusses her cookbook, Mushroom Gastronomy, devoted entirely to fungi. Released last year, the beautifully illustrated book provides a step-by-step guide to cooking not only standard grocery store mushrooms but also unique varieties foraged or found at local farmers markets.
Vina Patel discusses her latest, second cookbook, The Spice Collector's Cookbook. This and her first book, From Gujurat With Love (2021), gather many accolades for both breadth and depth as well as accessibility.
Wes Taylor, Director of Business Development at Taylor Shellfish, talks about the current tinned fish market & the acquisition of Ekone by TS, a company that's been offering excellent fresh shellfish, especially its famous oysterrs, since 1890.
For this week's show, we talk with Heidrun Metzler, author of German Heritage Baking. Heidrun was born and raised in Germany and comes from a long line of bakers. With a background in education and pedagogy, Heidrun offers readers a great example of how amazing baking can be accomplished with a series of easy-to-follow structured recipes.
Jim Lahey, founder of New York's iconic Sullivan Street Bakery, discusses My Bread, the updated and re-released edition of his seminal work on bread.
Chef/Restaurateur extraordinaire Christian Frangiadis discuses his new venture in the same location as his much-loved former restaurant Spork. The new restaurant, called One by Spork, transforms his previous 53-seat restaurant into a 12-seat singular experience with an aventurous set menu, hence the "One" in the name.
Today we discuss a new book written by James Beard award-winning author Rowan Jacobsen. His tome, Wild Chocolate: Across the Americas in the Search of Cacao's Soul was released on October 8, and is a fascinating look at the development of cacao grown in the wild.
In today's episode we are joined by Stephanie Castel, the marketing director for Saint-Jean, based about an hour south of Lyon. The company specializes in French pasta, specifically ravioli, and still made today as it was almost 90 years ago when Saint-Jean began production in 1935. The history is worth a read: https://www.saint-jean.fr/en/our-history.
We are joined by Andrew Freeman of AFandCo to talk about the hospitality trends forecast for 2025.
We are joined by Robert Schueller of Melissa's Produce to talk about the produce trends forecast for 2025--and a $400 pineapple.
Culinary Giants dish food: Darina Allen, Founder, Ballymaloe Cookery School, Shanagarry, E. Cork, Ireland, www.cookingisfun.ie, Grow Cook Nourish: A Kitchen Garden Companion in 400 Recipes; Joanne Chang, Owner, Flour Bakeries, & Myer+ Chang Cafe, Boston MA, https://flourbakery.com/,Myers & Chang At Home; Myron Mixon, BBQ Master, Unadilla GA, http://www.jacksoldsouth.com/, https://myronmixonsmokers.com/, https://www.mapleguild.com, Tailgating with Maple.
In today's episode we chat with Jessie-Sierra Ross, a ballet dancer turned consummate entertainer who talks about her first book, Seasons Around The Table. Jessie-Sierra has appeared locally, regionally, and nationally on various TV networks and this new book is sure to please. Check out her website as well: https://straighttothehipsbaby.com/.
For this week's show, we sit down with master baker, Melissa Weller. Her first cookbook, A Good Bake, published by Knopf, debuted in November 2020. Her second cookbook, Very Good Bread, will be published in the fall of 2024.
On today's show we chat with Peter DiMario, author of the new cookbook called "Jiggle!: A Cookbook - 50 Recipes for Sweet, Savory, and Sometimes Boozy Modern Gelatins"
Well-known chefs/authors Brian Polcyn and Michael Ruhlman, authors of seminal cookbook Charcuterie, discuss their latest venture together in Meat Pies: An Emerging American Craft.
Part 1 - Henry and Lisa Lovejoy discuss their sustainable seafood company called Ecofish, which incorportates two brands, Henry & Lisa's Natural Seafood and Freshe.
Part 2 - Steve Sando talks about his company Rancho Gordo and the heirloom beans they produce.
OTM meets Old & New friends in London during our recent Visit – 2nd of 2 programs: Claudio Cardoso, Executive Chef, Sushisamba; Dan Doherty, Chef-Director, Duck & Waffle, both in Heron Tower, Bishopsgate; www.sushisamba.com, www.duckandwaffle.com; Dan's latest book, Toast Hash Roast Mash: Real Food for Every Time of Day; Greg Taylor, Sous Chef, Yosma, Fitzrovia, www.yosma.london.
Matteo Frescobaldi, whose family has produced olive oil for 500 years or so, including their best quality oil, Laudemio. In addition they produce a new pasta named Pasta Tirrena, launched just recently in 2023. Then, Lisa Zeitel, Epicurean Pantry--Mediteranean Specialties, focusing on black garlic.
Daniel Frazier heads up 3 Beloved Nashville Burger Spots named The Pharmacy Burgers. Samantha Schuermann created Natural Blonde Mixers, designed as a stand-in Bloody Mary, along with versatile “rimmers.”
In the first part, we talk with Matteo Frescobaldi, whose family produced olive oil for 500 years or so. Their best quality oil is named Laudemio. In addition they produce a new pasta named Pasta Tirrena, launched just recently in 2023.
For the second part, the guest is Lisa Zeitel, Epicurean Pantry, Mediteranean Specialties, who has a focus on black garlic.
Erica Walker, Family Favorites: Most Requested CopyCat Dishes. Zehra Alibhai, Bismillah, Let’s Eat..
For today's show, we're joined by Melissa Clemente, Creative and Marketing Director of Wildfare. Wildfare is the truncation of the phrase Wildly Irrisistable Meditteranean Pantry.
In our interview with Michelle Mayfield of Beatrice Bakery, you'll find out what is behind the fruitcake you'd rather eat than re-gift. According to their website, their "bakers handcraft cakes using the finest ingredients. From the mixing room to the oven, our cakes are made by hand. The ingredients are precisely measured and mixed, the nuts are hand sorted and selected, and each cake is decorated by hand. Our cakes are then baked and mellowed to perfection! One taste and you’ll see why we truly bake America’s best!"
Linda Jodoin of Miss Hannah's Gourmet Popcorn tells us all about their famous snack. Their slogan of "All kinds of popcorn for all kinds of people" is a fitting tribute to the variety of flavors they produce.
We're joined for this episode for part 1 by Michelle Mayfield of Beatrice Bakery who makes a fruitcake you won't be tempted to pass on. In the second part of this week's show, we speak to Linda Jodoin of Miss Hannah's Gourmet Popcorn.
Gabriella Jimenez, Tonnino, a very special Jarred Tuna. Emma Marvin, Butternut Mountain Farm, outstanding maple products from Vermont.
Jamie's-Farm Granola from Jamie Kim; Emma Marvin Butternut Maple-based Products
Brent Delman, The Cheese Guy, Founder, Old World Marketplace, World Class, Handcrafted, non-commodity Kosher Cheeses and Accompaniments..
Fresh from the 2024 Specialty Food Association Summer Fancy Food Show, Robert Schueller, Director of Marketing, Melissa's Produce, Los Angeles: Trends in Produce, Fruits and Vegetables. https://edge1550.com/podcasts/OnTheMenu-20240721.mp3
Sashi Kumar discusses tamarind, the bitter sweet fruit named "flavor of the year, that's gaining popularity with chefs in their kitchens and on their menus. Talia Sabag explains how Kayco is creating Manischewitz as a whole new brand, unveiled this summer at this summer's Fancy Food show, a bold new venture.
PopZup Popcorn - Husband-and-wife duo Marty and Julie Lapham founded PopZup Popcorn, the first eco-friendly and chemical-free microwave popcorn popper in 2016, after decades of experience building tasty packaged food brands. It's really really good. Then Irene Costello in our annual conversation about Effie's Homemade'--new packaging and latest products.
Yasmin Fahr, living on Spain's island of Menorca, Cook Simply, Live Fully, Tips Tricks and Tools to take the pressure off mealtimes. Renato Poliafito, Dolci: American Baking with an Italian Accent.
Federica Cerini, Principe, the company and the product distinctions of San Daniele Prosciutto, including terroir, processes and flavor.
Stephanie Berwick, Pastazerts--the sweet dessert concept of stuffed Ravioli. Let's hear it for Chocolate Ravioli.
Ori Zohar, Burlap and Barrel, the Spice Club, a true spice community. Estelle Sohne, Flour & Olive, Premium Olive Oil Cake Mixes, a 2024 Sofi Gold Winner.
Emily Murdock, Mooney Farms, a Family Business, located in Chico CA, Bella Sun Luci products, Italian Sauce Starters, just-introduced Salad Dressings.
Rebecca Brady, Buffalo NY, formerly of NZ, Top Seedz, Nuts and Seeds, all-vegan Crackers--Sunflower, Sesame, Flax, Sesame, Pumpkin. etc
OTM loves all of these products, anytime of day. Sure you will too. These may be the best crackers we ever tasted. And Bella will ensure success in your Kitchen
Cafe Spice, Irvington, NY; Fine Quality Prepared Foods mostly Indian spiced, CEO Sameer Malhotra, Chef Hari Nayak, Virgilio Felix, COO.
Karina Fonseco Sousa, Principe, Brand Strategy, Greeley Colorado and San Danielle Italy, Salumi, Prosecco, and a wide range of other delicacies.
Enjoy: The Barreled Bee; Miss Hannah's Gourmet Popcorn; Tam's Sweets Soft Brittle
Nina Guilbeault PHD, The Good Eater: A Vegan's search for the Future of Food, a well-researched exploration of Trends in Food Industry Politics - and the implications of not eating Meat. Yasmin Fahr, living on Spain's island of Menorca, Cook Simply, Live Fully, Tips Tricks and Tools to take the pressure off mealtimes.
Gabe Geller, Royal Wines, the largest global distributor of Kosher Wines. Drink Deep Love creates a broad niche of Floral-Flavored Beverages.
Nancy Wekselbaum, The Gracious Gourmet, talks about her exciting new product line: Hot Squeeze, a most versatile sweet, smokey , spicy, sauce. Rosa Jackson, Nicoise: Market-inspired Cooking from France's Sunniest City, discusses her new, vibrant book about the cuisine of her adopted city of Nice. Take advantage of her knowledge of Paris with one of her highly-praised tours.
Maria Victoria Finco, Monti Trentini, wonderful 4th generation cheeses from the Italian Alps. We especially loved Grana Padano, Asiago, Provolone and Aged Truffle-infused Caciotta. Dina DiCenso, Rind Cheeses, made in Brooklyn, and all Vegan.
With 12 books about Cocktails to his credit, Andre Darlington can certainly be recognized as a Best Seller. His latest volume, Cowboy Cocktails, is based on trail life after the Civil War. According to Darlington, many Old West libations are reminiscent of todays favorites, so check out how to load your Bar.
Evan Dohrmann invented another beverage option, Steeped Coffee, which uses a revolutionary single brew method, avoiding the need for wasteful pods and PET plastics. This method won the 2024 Real Leaders Impact Award.
Popular food blogger Julie Evink, Julie Eats and Treats Cookbook: Easy Family-Friendly Recipes from a Midwestern Mom. Jennnifer Gomes, Master Food Preserver, The Pressure Canning Cookbook, Step-by-Step Recipes for Pantry Staples and Gut-Healing Broths, Meat, Fish and More. https://edge1550.com/podcasts/OnTheMenu-20240414.mp3
OTM has been enjoying fresh-frozen seafood from Boston-based Wulf Seafood for several years. Judy Yao from Wulf just introduced us to to a whole new product line, based on American Wagyu Beef - we have been delighted with samples recently enjoyed, from Wulf partner Black Hawk Farm - bacon, burgers and steaks, all shipped frozen.
Sara Kelly tells us about Smash and Season Brand Sardines, Smash stands for small fish (Sardines, Mackerel, Anchovies, Salmon and Herring) considered stars of the Blue Zone for longevity. Caught and packed in small tins, Smash comes to the US from the coastal waters of Morocco - and you will love them!
Elise Thomas: Eat Dessert First
Michelle Mayfield, Beatrice Bakery, Beatrice, NE, Best Known for sublime Fruit Cakes
OTM is already thinking ahead to the Summer Fancy Food Show at NYC Javits Center, June 23-25, coincident with Vin Expo. So we thought to revisit our conversation with Leana Salamah about the Winter version recently held in Las Vegas.
To get in the right mood we suggest you explore a great new Cookbook, by Rowena Scherer that will take you around the world in 60 dishes from Asia to America and beyond, A Taste of the World: Celebrating Global Flavors
Ronda Brittian, Petulama CA-based, Ronda’s Fine Foods, offers Dips, Sauces and Spreads, including Romesco and the latest, Muhammara. Lisa Cheng Smith, Yun Hai, explores the Food Scene in Taiwan, bringing signature products—especially exceptional dried fruits--to her Brooklyn shop and on-line.
Diane Kochilas, host PBS-TV My Greek Table, The Ikaria Way: 100 Delicious Plant-based recipes and tips from her roots in Ikaria, Greece, the Island of Longevity. Maria Victoria Finco, Monti Trentini, wonderful 4th genertaion Cheeses from the Italian Alps. We especially loved Grana Padano Asiago, Provolone and Aged Truffle-infused Caciotta.
In this episode, learn about sweet treats OTM enjoyed. We think you will too!
Antonio Costello, Antonio Carlo Gourmet Sauces, the real thing aka his Italian family's Recipes. Jeff Kudrick. Five Star Foods, Montauk-inspired, created Glazing Butters, adding fabulous flavors to Seafood
Michael Berro, Chipoys Savory Sticks. Linda Jodoin, Miss Hannahs Gourmet Popcorn.
Robert Schueller, Melissa's Produce, Vernon CA, sourcing fruits and Vegetables from around the country,and the world. Robert tells OTM about the latest products and trends in the business.
Sebastian Donoso, Winemaker at 1000 Stories Winery, explains how this Northern California got its name--it's a tribute to the history of wine making in the region. Also very special is the use of bourbon barrels for aging of the wines, a process introduced for Zinfandel in 2013.
Robert Bradley shares his in-depth khowledge of the fascinating country of Peru in his recently published book Eating Peru: A Gastronomic Journey, based on 25 years exploring the country. OTM enjoyed recalling our own Press Tour visit a few years ago.
Leana Salamah, Senior VP Marketing & Communcations, Speciality Food Association. This year's Winter Fancy Food event takes place January 21-23 at the Las Vegas Convention Center. The upcoming summer version to come NY City, Javits Center June 23-25, 2024.
In today's episode, OTM speaks with two wine professionals and enthusiasts from Lompoc, CA. In this joint interview, OTM hosts are joined by Laura Hughes (Loubd), Winemaker, Sanford Winery, Santa Rita Wine Alliance, Lompoc Wine Region - California, as well as Ken Ostini, Explore Lompoc. Other wine enthusiasts may recognize the area of Lompoc which was featured in the movie, Sideways, starring Thomas Hayden Church and Paul Giamatti among others.
To kick off 2024, OTM spoke with Rebecca Abbot and Jennifer West. They just published Air Fryer All Day: 120 Tried and True Recipes for Family-Friendly Comfort Food. In addition to their new cookbook, Rebecca and Jennifer also maintain a blog dedicated to air fryers, Air Frying Foodie.
Michael Harold and Quinn Peeper are sure to be partnering on this very day, for they know plenty about what they call Shindigs. They know all about how to throw a party. And they decided to write a book, their very first, Classical Shindig: Amateur Artistry from the Simple to the Sublime. Packed with photos and 60 Recipes, these beloved hosts and concert pianists will show listeners how their sense of style enlivens and graces their New Orleans home.
In today's episode, we discuss what is up ahead for the hospitality industry with show favorite, Andrew Freeman, Partner, 2024 Hospitality Trends Report, Carbonate Marketing Agency, San Francisco and Co-founder of AF&Co.
Lior Lev Sercarz, Chef/Owner of La Boite and spice guru, Midddle Eastern Pantry. Rose Wilde, a charismatic, self-appointed Grain Geek, Bread and Roses, with 200 Grain-Forward Recipes
Malek Amrami, Wine Maker, The Vice Napa Valley Wines, Newly appointed to Napa Valley Vinters Board of Directors. Nicholas Wooler, Founder, Pranzo Mediterranean Flavors, owned by W&S Foods Co, launched at 2023 Fancy Food Show.
Polish Vegan Food - Apteka
Su-Mari and Tim Hill, Inventors of The Tea Disk, Winners of Good Housekeeping 2023 Best Kitchen Gear-Coffee+Tea, Delta, BC, Canada
"Drink to Me Only with Thine Eyes" is a popular old song, the lyrics of which are the poem "To Celia" by the English playwright Ben Jonson, first published in 1616. It came to mind as we produced this Episode.
Carey Jones and John McCarthy: Every Cocktail Has a Twist;
Nancy Wekselbaum, New Flavors from The Gracious Gourmet and her new venture Hot Squeeze
Sarah and Tyler Sample, Owners and Beekeepers, True Gold Honey, Lindsay CA; Georgeanne Brennan, Pistachios, a definitive book.
Invitation to a Banquet by Fuchsia Dunlop
Chinese Menu: the History, Myths and Legends behind Your Favorite Foods by Grace Lin
Award winning Food and Drink Writer Andre Darlington just published A Booze and Vinyl Christmas, just in time for you to enliven your seasonal entertaining. This colorful volume features 40 curated Christmas albums,and there are 2 inspired cocktails to match each drink. Andre writes, from Nutcracker to Kelly Clarkson. You will surely sing along as you sip Andre suggestions.
Mark Kurlansky has added to his prolific output with a book all about, the facsinating story of the Rarest Common Food, The Core of an Onion-.Peeling the Rarest Common Food. More than 300 recipes and numerous savory stories enliven the subject and so do many pen and ink drawings.
Dedicated to gluten free, the founders of Gluten Free Easy, Esther Anzaroot and Lily Mishaan, know when their products are truly free when their taste testers cannot tell the difference between their GF and non-GF doughs. Carolyn Haeler of Mightylicious, in NY, developed a whole family of allergen-free cookies. She was driven to create cookies that were healthy and irresistibly delicious. OTM could not resist feasting on every one of the seven flavors. We bet you will not believe their gluten-free offerings. Check out Mighty Monkey Bakery.
Michal Korkoszcan based in Warsaw can certainly claim to be the voice of Modern Polish Food, much of it Vegetarian, and his new Book underlines, Polish HD: Modern Vegetarian Cooking from Global Poland.
Theresa Halliburton took home 3 Gold Sofis from the most recent SFA trade show, and she told OTM about her obsession with unique applications of sugars and salts as culinary sprinkles and garnishes. Her Flowerco flavor portfolio also includes artisinal cracker and cocktail cubes.
Natalie Daise is totally absorbed in Gulla Geechee, the present day representation of West African culture in the American South post Slavery. Natalie just published Okra Stew: A Gullah Geechee Family Celebration, a picture Book that truly includes, history in every bite and her very own recipe for the traditional stew. You'll be totally absorbed by how Natalie brings Gulla Geechee to life.
Chef Ravinder Bhogal founded her Vegan/vegetarian Restaurant, Jikoni, in London, quickly winning awards. Her third Book, just published, is sure to please; Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen.
Ben Parsons, The Ordinary Fellow Fine Colorado Wines, grows grapes at heights of over 6000 feet, extraordinary growing conditions in both climate and soils. Simone Fiori and his wife Clara, using cooperative grown Pinot Noir grapes from the region of Piave in northern Italy, aim to market their La Genisia wines in the USA.
Who is Linda Skeens who truly dominates the State Fair scene in the Virginia-Kentucky area that she has called home for a lifetime of home cooking. She regularly takes home the Blue Ribbons in numerous categories. How fortunate you will be able to enjoy her first ever published mouthwatering downhome dishes in her just published collection of recipes and family stories, in her new book, Blue Ribbon Kitchen.
Lauren Berger and Marla Felton had a great idea - create healthy cookies that also Taste Good, for those who struggle with food sensitivities - and also for that matter those who do not - a category that incudes OTM. So enjoy Real Cookies.
Amy Thielen calls herself a veteran party thrower. Her new book, Company: The Radically Casual Art of Cooking for others, includes a year of inventive recipes and twenty menus that will rethink the way you entertain. A History of the World in Ten Dinners, is the work of Victoria Flexner and Jay Reifel. The book provides the ability to recreate the past in your own home and truly includes 2000 years and 100 Recipes.
Segment 1 - Ori Zohar of Burlap and Barrel makes his quarterly visit to OTM. Single Origin Spices from around the world, available most conveniently by joining the quarterly Spice Club, recently featuring Desert Hibiscus from central Egypt.
Segment 2 - Grace Lin, Chinese Menu: The History, Myths, and Legends, Behind Your Favorite Foods
First up, Coleen Worthington, co-founder, with husband Gary, of Kneader's Bakery and Cafe..While Kneader's began as a bread-making company, they took on the challenge of baking the most delicous cookies powered by their own proprietary flour blend and it's indeed a family affair. Next Carolyn Haeler, founder of Mightylicious cookies.
According to their website, in 2012 Carolyn was diagnosed with celiac disease. As a cookie-lover, she spent years seeking out gluten-free cookie brands. Then, while waiting in line holiday shopping, she bought a gluten-free cookie that crumbled entirely after one bite. That’s when she realized there had to be another way. Mightlylicious incorporates 2 vegan options as well as 7 gluten-free Varieties, all equally delicious.
Denise Willi captured our attention with a new entry in the market for functional beverages. Created from honey and royal jelly. the delicacy worker bees give to their queens among other things, Beebad has a wonderful combination that is a little bit sparkling and a little bit sweet, with some great flavors too.
John deBary draws on a lifetime of cocktail bars for his latest Book "Saved by the Bellini". Add this to your liquor library, and you will have a resource for a lifetime of enjoyment for yourself and your fellow cocktail lovers, For OTM it brought back the memory of a great lunch at Harry's Restaurant in Trieste, originaly owned by Bellini Inventor Harry from Venice and NY.
In the first segment, we interview Toronto-based Nafsika Antipas, creator of Nafsika's Garden, Vegan Cheeses produced in Greece. Nafsika is a writer, TV producer, actress, author and entrepreneur. Her motto has always been, "If You Plant It, It Will Grow." Learn more about her work on social media and the website, Nafsika's Garden.
In the second segment, the topic moves to soul food, and catch up with Claude Booker, creator of Booker's Soul Food Starters and Seasoning Mixes, reminiscent of tthe American South. These mixes are now produced in Cleveland, OH.
Grainne Trainor, Owner and Sommelier, G's on Liberty, Pittsburgh, PA, is well known for her innovative wine and cocktail programs. Here she adds scratch seasonal food, comfortable décor and her welcoming vibe.
Two impressive books you should not miss. First up, the The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks by Niki Segnit which is the follow-up to the first cookbook The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook originally released in 2012. The second interview covers The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath.
Linda Skeens wins so many blue ribbon prizes at county fairs and similar events she wrote s big book about it, The Blue Ribbon Kitchen. OTM would not be surprised if she is featured on the Today Show. Alison Elliott developed vegan sprinkles named Farmer Foodie. designed to add zest to a wide variety of dishes. The critical ingredient is cashews – just sprinkle on a favorite dish or add water to create a creamy sauce for a dairy-free parmesan cheese alternative.
This week's episode originally aired in April 10,2016....Three Brilliant Ladies of Food in America, Joyce Goldstein onetime – Chef-Owner of Square One in San Francisco; Karen McNeil, Wine critic, Oenophile and Broadcaster– Author of The Wine Bible; St Helana CA, Claudia Wu, Publicist, Cherry Bomb, NYC
Every summer Food and Drink Purveyors from around the World, gather in NYC at the Javits Convention Center for the Fancy Food Show organized by the Specialty Food Association. OTM is always among the Media trying to keep track of what is new and interesting. This week we're bringing you two of most interesting winners of awards called SOFI. Chris Fowler introduced us to Moresh, a product line consisting of Olive Oils and Olive based Condiments, grown in the foothills of the mighty Morocco Atlas Mountains, celebrating the great flavors yielded by the fertile soils and benevolent weather. Joan Smith told of how the Date Farm, Rancho Meladuco, was created on land that wasn't being used for anything else. And Walmart became a major cutomer for Grinders, a visionary use for imperfect dates which won a new product SOFI.
Linda Scaltzo Eades retiring after a career as a school teacher in Miami, decided that a new venture was in order. And that’s how Calizo Condiments got started with potions such as Taste of Tuscany Herbs, two different mayos Italian and eggless, and Artichokes Marinated with Oranges (Ann loved these, so Peter asked for more!). Liz King invented a new and exciting snack, tempeh chips, Called Mamame, these tempeh treats are fermented and cultured, with six veggie ingredients for the discriminating vegan, and two non-vegan. OTM could not resist until the small bags were empty. Get more info at MaMame Whole Foods.
OTM loves these marvelous Ice Creams, we think you will too. Guests include Creaters-inventors Claudio LoCascio, Mochidoki, and Snehee Chaplot, Gallivant Ice Cream and The Food Shop.
In the first segment of this week's show, representatives of two iconic food-beverage brands get together with OTM this week, Cabot Creamery and Guinness Stout. The combination comes in handsome boxes containing various different flavors and textures of America beloved Mac and Cheese. Adam Farmer, Brian Littlefield , and Amber Sheridan joined OTM in conversation about how this collaboration came to be. OTM Grandchildren Cate and Philip gave the ultimate Taste Test at lunchtime. Peter recalled that Dermott Guinness of the founding family was one of his classmates at Cambridge on the 1960s, actually next to graduate in alphabetical order. Enjoy!
Greg Hozinsky of Coast Packing, based in Vernon, California, told OTM a double story, his company specializes in the supply of animal fats like lard and tallow for discriminating chefs throughout the country. He conducts surveys which explore the proposition that in the world of cooking, fat means flavour. You will be surprised, even amazed at the results of his surveys, and may even change your fat preference to that of the poetic Mrs Sprat.
Unable to find somewhere in the Chicago area to satisfy their passion for the Traditional Foods of Eastern Europe, Rich Berry and his partners, they decided to make their own Pierogis– and Alexandra Foods was born. The flavors they now offer include Potato and Fried Onion, Meat, Cabbage, Cheese and Dill, and they have expanded to offer Blintzes too. OTM often partakes of great lunchtime snacks, and we think you will quickly become a fan.
A few hundred miles away in St Louis, Tamara Keefe abandoned her business career to launch Clementines Naughty & Nice Ice Cream, now offered in numerous fascinating flavors. OTM issues herewith a warning that once you try this delicious treat you will not stop – no wonder they just won a Gold SOFI award.
In the first segment, OTM talks with Sarah Masoni, one of the Leaders of the Food Innovation Center at Oregon State University. The Center is focused on the creation of a meaningful marketplaces for American Farmers. OTM is constantly reminded of the importance Food Crops provide to the national economy. The new USDA program will create Regional Food business centers, and Sarah is one of the leaders of this effort.
For the second segment, Ann and Peter talk with Jessica and Jeremy Little who have pioneered Rotational Grazing, pasture to pasture every 12 hours for the last 10 years of their Sweet-Grass Dairy located in southern Georgia. Their numerous awards testify to the quality of what they produce, fine quality hand-crafted cheeses. Their herd lives barn-free, grazing year-round thanks to the mild winter, combining to create high quality milk of amazing flavor.
Natalie Keng earned her designation as The Sauce Maven through her leadership as Chief Eating Officer (CEO) at Global Hearth, a business dedicated to Cooking Up a Better world. OTM found her book Egg Rolls and Sweet Tea, a fascinating medley of dishes from her upbringing in the American South and her Asian heritage.
Founded in 2021 in Philomath, OR by Maureen Nikaido and dedicated to spotlighting cacao farmers from around the world, Moku Choculate handcrafts high-quality, bean-to-bar, single-origin chocolate from raw, direct trade cacao beans. You’ll be enchanted by the elegant packaging, great taste and the stories of the farmers
Jonathan Leal, Milo Whole World, deliciously savory products, made in Ohio. Their products include Barbecue Sauces (Their Cherry flavour is out of this world, and most loved by Peter on Chicken Thighs. Ketchup enhanced with Dill Pickle and Bourbon, and Famous Kream Mustard, are sold under the Brownwood Farms label, a business Milos acquired last year from Michigan and relocated to Ohio. Milos is a frequent winner of SOFIS and other Awards – when you sample you’ll know why.
Eric Ersher and his partner have spent the last 10 years perfecting a most humble product line, Soups and Broths. Their Trade Name, Zoup! Their objective, which they have certainly achieved , was to create Soups and Broths of such high quality that were good enough to occupy space on the Menus of their Customers, most of which are Restaurants. Their Beef and Chicken Broth can be heated just for drinking. Chicken Pot Pie and Portobello Bisque are examples of truly luxurious soups.
Ed Mitchell and his extended family involvement with Southern BBQ goes all the way back to the Slavery Era in the small town of Wilson NC. Read their fascinating story told by Ryan Mitchell and his father Ed in their just published Ed Mitchell's Barbecue: Celebrating the Eastern North Carolina Whole Hog Barbecue of my African American Ancestors. The family will begin a new era when they open their first real restaurant, planned for next year. In the meantime you’ll be enchanted by the story of the family and their cast of characters. You can also get their sauces to use at home. Amy Witzigreuter has a very different story. Seeking a way to deal with the dietary needs of her son she created a unique Granola product line at her home in Youngstown OH. Peter does not have the need for Witzi Raw Granola in his own diet. He just loves the flavor and the crunch at Breakfast time. Be sure to try Lemon Raspberry. They make Trail-mixes too!
OTM just loves Seafood, so we could not resist when we heard about the availability of Krill as a consumer product – we thought Krill was the favorite food of Whales. So we couldn’t wait to find out the story of Krill as People Food. We connected with Alfred Nasti, Vice Chairman of Krill Arctic Foods, a business founded to exploit this fascinating and highly nutritious taste treat. The sample Alfred sent to us was in the small tins reminiscent of the packaging of Seafoods from Spain, Portugal etc. Don’t be surprised if you fall in love with Krill! During COVID We had trouble satisfying our Seafood Lust, and we were thrilled to connect with a Boston-based Seafood supplier who was willing to provide OTM with a periodic shipment of top quality and wide variety. We continue to enjoy Deep Frozen and Superbly Packaged shipments every few weeks. Such as Octopus, Calamari, Farmed Salmon from Scotland and New Zealand, beautiful Cod, Hake, Halibut from Norway – eat your heart out!!
Kayla Cappiello, Easy Allergy-Free Cooking, navigates lactose intolerance, celiac disease, a nut allergy and more, with Simple and Safe Everyday Recipes for Everyone. Dr. Mike Hernandez, award-winning Casa M Spice, offers an amazing array of powdered spices to go with any given protein--Beef, Hog, Fish (Hooked), Lamb (Good Shepherd), Poultry (Pecking Order).
Lisa Shkolnik and Ann Daw, Brooklyn-Based Crepini; Kat Kavner, Heyday Canning Company, elevated, globally-inspired sauced canned beans.
Michael Benevides, Portugalia Marketplace, Fall River, MA; Andre Darlington, The Unofficial Big Lebowski Cocktail Book, dedicated to the Dude and celebrating the Cult Classic Film’s Silver anniversary.
Diamantis Pierrakos and his brother expand the production of Greek Native Olives from their family-owned farm in the South Peloponnese region, producing fruit with high phenolic properties, harvested early to yield unique characteristics. Their US Manassas VA-based operations provide storage for the EVOO produced at the Greek groves. Production also includes infused oils and vinegars. Laconiko, the company, has received more international Awards that any other Greek EVOO.
Susan Gravely discovered the elegant pottery produced in the Amalfi Coast region of Southern Italy more than 40 years ago and decided to start a business. Vietri is an extremely successful USA importer of Italy-created and executed- designs. Susan describes her venture in a beautifully illustrated book, Italy On A Plate, accompanying the narrative with memories, recipes and menus that showcase Italian style, artistic legacy and authentic traditions.
Lizzie Stark, Egg: A Dozen Ovatures; Heather Mubarak, Stuffed: The Sandwich Cookie Book
Every calendar quarter OTM Speaks with Ori Zohar, Founder and Partner of Burlap and Barrel, about the latest in single origin Spices. And this weeks episode continues this tradition. Each seasonal shipment includes 4 full-sized jars of spices, including pre-releases of brand-new spices and new harvests of our favorite spices, as well as a delicious collaboration food product, plus recipes and spice stories (and a free-shipping code for your next order)
For this episode, we focus our conversation with Ori about Heirloom Sugars such as Panela Cane Sugar from the Mountains of Colombia and Wood Fired Maple Sugar from the Northeast Kingdom of Vermont. Ori told us that the sugar adventure took more than two years, and the results are available through the Spice Club , and they will be sure to enliven your morning Tea or Coffee. We can’t wait for what B&B will have next time.
Monica Rogan, Goodnow Farms, much-awarded Goodnow Chocolates and Fine Chocolate Industry Association Board Member, introduces the new FCIA Fine Chocolate Glossary—a work in progress; Alak Vasha, Co-Founder, with husband Kushal Choksi, of Elements Truffles--makers of herb- and spice- infused Chocolates, aligned with the Ancient Science of Ayurveda, as well as Drinking Chocolate--all free of dairy and refined Sugar.
Pam Montgomery, Chukar Cherries, a company named for birds native to the Yakima Valley and other parts of the inland Valleys of Washington State, where this delicious fruit flourishes. An innovative Team specializes in glorious combinations of Cherries, Nuts and Chocolate; Paul Whitney, African Bronze, a business using the local wild honey culture to create profits supporting local communities. The product line includes raw honey with unique therapeutic value as well as honey infused with herbs and spices of exceptional flavor.
Looking for something new in the world of nibblies? Ann has become an instant Fan of Popadelics, Snacks that are a True Surprise, a Genuine Taste Sensation. Who would have thought to make them out of Mushrooms? “Fungal Snacks” made from Mushroom Chips are just the ticket, ask Ann who loves this powerhouse line of Crunchy Shiitake Chips – try these flavors; Truffle Parm, Twisted Thai and Rad Rosemary.
And the Deep Drinks are Colorful Beverages reminiscent of lemonade styles enjoyed in many of the countries of the Middle East. You can count on both Startling Colors, as well as Fabulous Thirst Quenching Flavor. These Drinks definitely live up to their Brand Name Deep Love/Deep Water. The Founder, DJ Rassech, actively supports many Charitable Causes. OTM enjoyed his story of how Deep has grown from humble beginnings.
Jesse Cover discusses Le Gruyere AOP, from Switzerland, often considered “World’s Best Cheese,” prizewinner of numerous international competitions, reflecting more than 10 centuries of artisanal production. Pat Ford presents BeehHive Cheeses, products of a Pioneering Family Team, among the first to rub unique ingredients on the rinds of Creamy Base Cheddars made in the mountains of the State of Utah. Pat Ford presents BeeHive Cheeses, products of a Pioneering Family Team, among the first to rub unique ingredients on the rinds of Creamy Base Cheddars made in the mountains of the State of Utah. Try Barely Buzzed, Queen Bee Porcini, Hatch Chile and Pour Me a Slice infused with Bourbon. What next?
Skye McAlpine, London and Venice, A Table Full of Love; Recipes to Comfort, Seduce, Celebrate & Everything Else in Between; Christine Flynn, Good Earth Winery and Farm, Niagara Canada, A Generous Meal; Modern Recipes for Dinner.
Perfect Purees are both the Name and Flavors of Outstanding Fruit and other concoctions for Restaurants and Bars from this like-named California enterprise. Try them in your favorite Cocktail, maybe your very own formula. Perfect purees from California (Napa Valley) enable show-stopping fruit flavors. The newest in their Zest Collection is Lime.
All the way for Vancouver Canada come Very special Chocolates for diabetics, without sugar (they use stevia, instead) beautifully designed and hard to resist. Ross Chocolates available widely in the USA and other countries. Spokesman Phil Hemmings tells the Diabetic story of how The Founder Owner made his dream a reality. OTM’s favorites are those draped in Dark, and named for Impressionist painters.
Robert Schueller of Melissas, US largest (and most innovative) Produce Supplier, based in Southern California, makes his Annual Visit with OTM, talking Specialty Produce trends and newest Products for 2023.
Among the items discussed are baby potatoes, always a favorite, from Dutch Yellow to Baby Red and Gemstone, these tiny Jewels are actually grown in Idaho, and can go straight to the plate after gentle cooking. Chayote Squash and Chinese Eggplant bake beautifully. In the berry department, Pine Berries once only grown in Britain are now being grown Stateside. Japanese Strawberries are great Hostess gifts in their native land, but at $5 apiece, must be considered a special treat. Dragon Fruit now comes in more colors, both the Skin and Flesh. Pink Pineapples are delicious as well as dramatic in appearance, and for the pocket book. Melissas takes advantage of opposite hemispheres with Cherries from Tasmania, way down under. And Cotton Candy grapes make for a sweet addition to the fresh fruit bowl which Ann often makes for Peter’s Breakfast. Be sure to check Melissa’s for frequent additions to what they offer – Melissas.com.
The World’s largest Kosher Wine business, the Royal Wine Corp, took root in Eastern Europe, grew and eventually settled in Bayonne NJ. It now manages a vast portfolio of vineyards and also sources wines from grapes grown by others. According to spokesperson, Jay Buchsbaum, all Royal products follow Kosher principals, but many wine lovers favor Royal’s fine wines for their quality and variety, not because of the Kosher certification. Stars from Royal’s portfolio include Chardonnays, Cabs, Moscato and Reserve bottlings from Lake County CA, one of the most recent AVAs. Look for Royal wines on the lists of Top Restaurants and at your local wine merchant.
Lisa King, Brownie Points—Brownies of every sort, from the Original Basic Chocolate & Blondies to Fudge, Truffles, Pavlova, Bourbon-infused & more, all gorgeously packaged and ribbon-wrapped; Tom Bannister, Tom’s Perfect 10 Granola, a top take on cereal or snack.
Jeanine Egan, The Cheese School of San Francisco, uniquely the only school in the US devoted exclusively to all things cheese, announces: a new collaboration with Daily Driver; a relocation to a greatly expanded space in San Francisco’s Dogpatch neighborhood; and hugely expanding programs. The only institution of its kind in the USA, The School promises to be a one stop for Cheese enthusiasts and Professionals alike. Dennis Kaser, Le Gruyere DOP, explains what makes Gruyere so very special and why it has won recognition as World’s Best Cheese at numerous international Competitions.
Kate Kissell, Steeped Coffee; Kevin Sherman, Tractor Beverage: Steeped Coffee uses a proprietary process to create the Coffee Equivalent of a Tea Bag, combining that process with special roasts, to make a very fine cup indeed; Tractor Beverage’s mission is to displace ‘Big Soda,’ with a broad range of flavors—all Certified Organic, Pesticide- Free, Non-GMO--and Delicious!
Professor Ha-Joon Chang, a prolific author of books well known for their humor as well as their insights into the history of Economics, Food and related topics, discusses Edible Economics (EE), his latest contribution to the field. His distinguished Teaching and Research career began in his native South Korea, followed by teaching positions at Cambridge University and, most recently, at the London University School of Oriental and African Studies (SOAS).
Sisters Leah Su Quirpga and Cammie Kim Lin, (Serious) New Cook: Recipes, Tips, Techniques; Ryan Kim, Kim’C’s Market, upscale Korean ingredients, including freshly-milled rice.
Pursuit Spirits took a big risk to Develop a Bourbon, that the World hadn’t seen yet, Winning Double and Single Gold Awards in the 2022 John Barleycorn Competition. Their Pursuit United is a blend of 3 different Mashbills from Bardstown KY, Finger Lakes NY and undisclosed TN. Even more differently Pursuit has raised capital ($2.5m worth) specifically for the purpose of providing input to their own Blended production. King’s County Distilleries marches to the proverbial Different Drummer. The first Distiller 0f the modern era in Brooklyn, Kings produces a Plethora of Bourbon and Rye blends including unusual ones containing Peat and Chocolate, and several sold at Cask strength. OTM has been enjoying this great variety of America’s favorite tipple, and we’re sure you will too.
Andy Murray grew up in a large and busy family, which cooked and ate together for decades. His just published Eat, Drink and Be Murray chronicles these Culinary Adventures, which are captured in his newly published biography Eat, Drink and be Murray. No relation to Tennis Andy and Movie Star Bill, this Andy enchants with stories of his life in the Kitchen in cities around the USA. His Culinary adventures will have you thirsty for more of the same, and will send you rushing to your favorite food emporium to emulate Chef Andy in your own kitchen. And you’ll feast on long forgotten treats. Heloise Brion’s Franco American Roots combine to foster a convivial atmosphere with recipes to match, and memorable ideas to enhance table settings for every occasion. Find the excitement in Miss Maggie’s Kitchen.
This week’s program is dedicated to On the Menu’s interview with Charlie back in
the early years of our Podcast. and a recently released Documentary, now
available,’The Rise and Fall of Charlie Trotter’. Here’s where to find the film.
https://www.imdb.com/video/vi4239639833/?ref_=tt_vi_i_1,
The pandemic may have delayed plans for the theatrical release of a
documentary about legendary Chicago chef Charlie Trotter, but soon the general
public will finally get to see the film. Critics have already screened Love,
Charlie: The Rise and Fall of Chef Charlie Trotter with the Sun-Times critic Richard
Roeper gushing, giving the movie 3 1 ⁄ 2 stars. The movie, written and directed by
Rebecca Halpern, was lauded as it made its way through the festival circuit last
year. The film shows Trotter’s ascension to an internationally known chef and as a
kitchen leader whose anger vexed his staff. Trotter’s Lincoln Park restaurant was a
culinary destination from 1987 to 2012. The chef died in 2013. Anthony Bourdain
and Julia Child make appearances in the film. Several high-profile Chicago chefs
including Grant Achatz (Alinea), the late Homaro Cantu (Moto), Giuseppe Tentori
(GT Fish & Oyster), and Graham Elliot worked in Trotter’s kitchen.
Our Interview makes up today’s OTM Episode. Sadly we did not have the
opportunity to record the promised sequel.
Andrew Freeman, AF&Co and The Carbonate Group, the 2023 Hospitality Trends Report (and a look back at the companies' 2022 predictions). Check out their website: https://www.afandco.com. Coverage includes: Restaurant Marketing | Hotel Marketing | Hotel Public Relations | Food Marketing | Food Public Relations.
Mary Ann Esposito, Host of Ciao Italia, adds to her Award-winning output of over 14 Cookbooks and Numerous TV programs with just published Ciao Italia: Plant, Harvest, Cook, which is sure to help you succeed in both your Garden and your Kitchen with Crops and Recipes in the Italian Tradition.
Ori Zohar of Burlap and Barrel makes his regular visit to On the Menu, introducing you to exciting new Spices from small Growers around the World. And you’ll want to augment your Culinary Toolkit with a Spice Grinder made to their specifications.
Sweet Suite: Rose Levy Beranbaum , The Cookie Bible; Amy Hepler, Scamps Toffees.
Kurt Oriol, Founder and CEO, Campo Grande, Iberico Pork, “the Wagyu of Pork,” From Heirloom Iberian Pigs, the combination of Genetics, Lifestyle and Diet, delivered to your door. Rose Levy Beranbaum adds to her Library of definitive publications about Sweet Treats with her latest Tome, The Cookie Bible. Thrill to every one of these tips and delicious Recipes.
Prolific Author Andre Darlington, Bar Menu, provides more than 100 food and drink recipes for Cocktail Hours at home; Annette Joseph, At the Table of La Fortezza, tells how she and her husband transformed a 12th Century Tuscan Castle into a Fine Culinary Destination. You can share the enchantment in her new book and visit in person.
Alexssandra Crapanzano, Gateau,The Surprising Simplicity of French Cakes, earns a spot on your go-to cookbook shelf; Lauren Thomas, The Modern Hippie Table, Recipes and Menus for Eating Simply and Living Beautifully.
For this week's episode, we take a look back at an interview with chef and cookbook author Ollie Dabbous from late in 2021. Ollie is the chef at Hide, located in London, England. Find out more about Hide and Ollie: https://hide.co.uk/ollie-dabbous
Molly Gilbert, Sheet Pan Sweets: Simple, Streamlined Dessert Recipes; Stephanie Kriebel, OMG Pretzels.
George Duran, Folio Cheese, Mighty Sesame Co., Wonder Melon & Beetology; Aviva Wittenberg, Lunchbox.
Description:Alice Feiring, Journalist, Wine Author and Podcaster, The Feiring Line, NYC, https://www.alicefeiring.com/, Natural Wine for the People; Martin Murray, Founder and Distiller, Rock Rose Gin, Dunnet Bay Scotland, https://www.dunnetbaydistillers.co.uk/rock-rose-gin/; Daniel Pierce, Professor, Historian and Moonshine Lover, UNC-Ashville/ Tar Heel Lightnin'
Join us this week as we revisit our trip to Italy in 2012. Buon Appetito!
Join us for this week's retrospective as we revisit a selection from our interviews through the years with the iconic Lidia Bastianich. We hope you enjoy this trip down memory lane.
Tune in for this week's episode featuring interviews with Kim Kushner, author of the Modern Table: Kosher Recipes for Everyday Gatherings, Olivia's Croutons, and Q9 Superfoods. Please listen and enjoy!
John Chantarasak, Kin Thai; Estella Schweizer, Let's Go Nuts; Chef Michael Antinorsi, Chuao Chocolates.
Oliviero (Olli) Colmignoli, Olli Salumeria; Jessica Formicola, Beef It Up!, Pierre Guerin, Henri Hutin Fromagerie.
Hershit Gupta & Elliott Curelop, Madhu Chocolate; Pratik Rijal & Nish Banskota, Nepal Tea Collective; Oliver Milman, The Insect Crisis.
Paul Hollywood, of The Great British Baking Show fame, Bake: My Best Ever Recipes for the Classics; Adam Cohen, SNAX-Sensational--Cookie Pop & Candy Pop + Vintage Italia Pasta Straws; Laura Sorkin, Runamok Maple Syrup & Infused Honeys.
Lawren Askinosie, Askinosie Chocolates; Emanuel Schmerling, Milkboy Chocolate; Todd Goldstein, Whoa Dough.
Finn Walter, The Nicolett, Lubbock TX; Sean Enright, Spork, Pittsburgh PA. But also innovating the hard stuff: Todd Manley, Mutiny Island Vodka
Pierre Thiam, Yolele; David Schmunk African Dream Foods; Eleanor Ford, The Nutmeg Trail.
Correction to June 26 Episode
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Marie Krane, Tomato Bliss, https://tomatobliss.com; Minnie Luong, Chi Kitchen, https://www.chaikitchen.com/;; Ronda Brittian, Ronda's Fine Foods, https://rondasfinefoods.
Amelia Bilbeisi, Onsuri Olive Oil, from Jordan, https://onsurioliveoil.com/pages/about-us; Michael McCowan, Garcia De La Cruz, Fine Olive Oil from Spain, https://www.garciadelacruzoliveoil.com/,; Veronica Montanaro, Tartuflanghe Truffle Products from Italy. https://tartuflanghe.us/, And Happy Father's Day and Juneteenth
Joan MacIsaac, Founder, Effie's HomeMade, https://effieshomemade.com/; Kate McAleer, Creator, Bixby Chocolates, https://bixbychocolate.com/; Alexis DeBoschnek, https://www.alexisdeboschnek.com/, To the last Bite
Paula Lambert, Founder, The Mozzarella Company, Pioneer in American Specialty Cheeses, https://www.mozzco.com/; Sotiris Kitrilakis, Big Picture Foods - Products from Greece. https://bigpicturefoods.com
Lisa and Sally Ekus, The Ekus Group, https://ekusgroup.com/, invented Food & Dining PR; Ori Zohar, Burlap and Barrel, https://www.burlapandbarrel.com ,Spice News; Anna Vocino, Eat Happy Kitchen https://eathappykitchen.com/..
Countess of Carnarvon, Seasons at Highclere Castle (Filming site for Downton Abbey); Jane Churchill and Emily Astor, Entertaining in Style, Cliveden.
Robin Pearl, Founder & Partner, SunShrimp, https://sunshrimp.com/; Nialls Fallon. Founder, Minnow World, Importer of Canned Seafoood, https://minnowworld.com/; David Habib, Yo-Mama. Heirloom Pasta Sauces, https://yomamasfoods.com/.
Cathy Barrow, https://www.cathybarrow.com/, Bagels, Schmears, and A Nice Piece of Fish; Erika Bruce, Le Beau Gateau, https://www.lebeaugateau.com/; Linda Yinger, American Farms Produce, https://www.americanfarmsproduce.com/.
Ethan Frisch, Partner, Burlap and Barrel, Queens NY, https://www.seriouseats.com/ethan-frisch-5118681, Roxanne Wyss and Kathy Moore, http://www.pluggedintocooking.com/, Plugged In, The Best Cast Iron Baking Book; Angelina McClean and Francesca Fericano, Little Shop of Bagels, https://www.ashlandlittleshopofbagels.com/about-us/,
Diane Cowdrey, Inventor, Sweet Diane’s Granola, https://sweetdianes.com/; Jovani Prince, the Cracker King, Artisan Gluten Free Crackers, https://thecrackerking.com/; Samantha Skyring, Oryx Desert Salt from SW Africa, https://oryxdesertsalt.com/.
Kathy Katin-Grazzini, Kathy's kitchen. Editor, Vegworld , https://www.cathyskitchenprescription.com/, Love the Foods that Love You Back; Brett Cramer, Founder, The Spice Lab,& Recent Buyer of Nom Nom Paleo Seasoning Collections, Rubs and Dips, https://cms.thespicelab.com/.
Mary Lindemann, Pine River (Many Flavor) Cheese Food Cups, Newton WI, https://www.pineriver.com/; Eileen Gannon, Sunday Night Foods, Fabulous Chocolate Sauces, Frederick MD, https://sundaynightfoods.com/
Eric Haeberli , We Love Jam, San Francisco, https://www.welovejam.com/; Rippy and Sukhdev Singh, Khalsa Salsa, Beaverton OR, https://www.khalsasalsa.net/; Chelsea Goucher, Foraged and Found, Ketchikan AK, https://foragednfound.com/.
Specialty Foods + A Happy Book: Nazie & Billal Sidiq, Bolani Flatbreads, Spreads & Sauces, SF CA; Ann Riffice and Lisa Maute. Frescobene Artisan Sauces, Fairfield CT; Leah Hyslop, The Brownie Diaries,Reading UK
Great New Cookbooks – Rule Britannia and Vive La France: Jane Churchill and Emily Astor, Cliveden, Entertaining in Style; George Benard, Ferrandi. Paris, Fruits and Nuts
Jeff Sedacca, CEO and Myra Tallerico GM, Sterling Caviar, Elverta CA, Farm raised Sturgeon Fish and Caviar; https://sterlingcaviar.com/; Amy Rosenfield, Owner, Mon Aimee Chocolat, Pittsburgh, https://www.monaimeechocolat.com/.
Hayden Crawford, Partner, Collins Street Bakery, Fabulous Fruitcake for a Century, https://collinstreet.com/; Matt Haines, The Big Book of King Cake, Not just for Mardi Gras, https://www.matthaineswrites.com/.
Steve Gonzalez, Sfoglini, Pasta, Cascatelli, Made in the USA, ; https://www.sfoglini.com/, Mark Andrus, Mark’s Mindful Munchies, https://www.specialtyfood.com/organization/246992/marks-mindful-munchies-inc/
Much Celebration in Cartmel, Cumberland, UK for our Good Friend Chef Simon Rogan on his much-deserved 3rd Michelin Star, https://www.lenclume.co.uk/; Then Lisa Steele, The Fresh Eggs Daily Cookbook, https://www.fresheggsdaily.blog/p/lisa-steele.html; & George Weaver, Nature's Yolk Eggs/Utopihen Farms, https://utopihenfarms.com/.
Scott Kaylin, Kaylin & Kaylin Pickles, Keeps On Inventing, https://www.kaylinandkaylin.com/; Robert Schueller, Melissas Produce, Knows What's Hot in On-Line Groceries, https://www.melissas.com/.
Jeff and Jenny Pennington, Pennington Distilling Company, Nashville TN, https://penningtondistillingco.com/; Andy Whitehead, FigBrew, Huntington AL; https://figbrew.com/.
Ori Zohar, Burlap and Barrel, NYC, Unique Single Source Spices & B&B's exciting Spice Club, https://www.burlapandbarrel.com/pages/contact-us; Atsuko Boyd, Pairing Salts--a new concept, Philadelphia, https://pairingsalts.com/.
Michelle Tam, https://nomnompaleo.com/, San Francisco, Nom Nom Paleo Lets Go, Dee Rattali, London, https://www.fortitudebakehouse.com/ Baking with Fortitude
Felicia Cocotzin Ruiz, Earth Medicines, https://www.kitchencurandera.com/; Christy Denney, Scrumptious, https://www.the-girl-who-ate-everything.com/.
Britton Walsh, Beehive Creamery, Ogden UT, https://beehivecheese.com/; Makenna Held, The Courageous Cooking School/ https://www.lapeetch.com/ Grasse France.
Corey Mintz, The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, Winnipeg Canada; Dr. Jonathan Carp, The Miracle Noodle, https://miraclenoodle.com/
Anne-Solenne Hatte, Tasting Vietnam: Flavors and Memories From My Grandmother’s Kitchen; Vina Patel, From Gujarat with Love: 100 Authentic Indian Vegetarian Recipes
Laura Sorkin, Runamok Maple, Fairfax VT, https://runamokmaple.com/. Sarah Conezio and Isaiah Billington, Keepwell Vinegars/White Rose Miso, Harrisburg PA, https://www.keepwellvinegar.com/.
Ollie Dabbous, Hide, Piccadilly, London, https://hide.co.uk/ollie-dabbous, Essentials; Brandon Hoy, Roberta’s, Brooklyn, et al, http://www.robertasbrooklyn.net/, Roberta's: Still Cooking
Lidia Bastianich, Chef, Author, Restaurateur, PBS TV star, https://lidiasitaly.com/, Lidia’s: a Pot, a Pan and a Bowl; Andrew Freeman, afandco & The Carbonate Group. and Candace MacDonald, The Carbonate Group, Top Ten Hospitality Trends for 2022 - Through The Looking Glass, https://www.afandco.com/,
Rebecca Lang, Rebecca Lang Cooks, Y"all Come Over https://rebeccalangcooks.com/project/; Mary O’Donnell, Founder, Terrapin Ridge Farms, Jams, Sauces, Mustards, etc https://terrapinridge.com/
Laura Chanel, St Benoit Creamery, Websterville VT, https://www.vermontcreamery.com/; Taylor Smith, Founder, Broma Dark Chocolate, https://www.eatbroma.com/.
Francisco Rivera and Translator Adolfo, Guainos, Gourmet Products, including EVOO & Membrillo (Quince), Almeria, Spain, https://guainos.com/; Enza Cianciotta, Solenzi (aka Flavor Revolution), Toronto, Free-From Foods, https://solenzi.com/.
Adam Edwards, Brand Ambassador, Rabbit Hole Distillery, Louisville KY, https://www.rabbitholedistillery.com/; Tempe Reichardt, CEO, Gabriel-Glass North America, Napa CA, https://gabriel-glasinternational.com/.
Abra Berens, Grist: A Practical Guide to Cooking Grains, Beans, Seeds & Legumes, https://www.abraberens.com/; Grist; Dylan Thuras, Gastro Obscura: A Food Adventurer’s Guide, https://www.atlasobscura.com/gastro,
The Countess of Carnarvon, Highclere Castle, film site for Downton Abbey, Seasons at Highclere, https://www.highclerecastle.co.uk/ ; William Woys Weaver, Roughwood Seed Collection, https://www.seedways.org/ Flavors from the Garden
Laurie Woolever, http://lauriewoolever.com/, Bourdain: the definitive Oral Biography; Scott Bridi, Chef/Partner, Brooklyn Cured, https://www.brooklyncured.com/.
Truffles and the Dogs who love them: Rowan Jacobsen, Truffle Hound http://www.rowanjacobsen.com/; Talking Treats: Keri and Greg Hayes, Whey Better Cookie Co, Brighton MI, https://www.wheybettercookieco.com/.
Rebecca Asthaler, Partner, Fulgurances Restaurants, Paris and Brooklyn, https://fulgurances.com,; Adeline Druart, President, Vermont Creamery, Websterville VT, https://www.vermontcreamery.com/.
Cassy Joy Garcia. Nutrition Consultant, San Antonio, https://fedandfit.com/, Cook Once Dinner Fix; Cal Peternell, Bay Area CA, http://www.calpeternell.com/. 22 year Chef at Chez Panisse, Burnt Toast and other Disasters.
Francisco Migoya, Head Chef, The Modernist Cuisine Project, Modernist Pizza, 3 Volumes, https://modernistcuisine.com/ Seattle; Dorothy Kalins, Founding Editor-in-Chief, Saveur Magazine, much-awarded magazine editor & cookbook collaborator, James Beard Foundation Whos who in Food and Beverage. https://lithub.com/author/dorothykalins/, The Kitchen Whisperers
Our Vegetable-Forward Foodscape: Richard Landau, Partner, Vedge Restaurant, Philadelphia, https://www.vedgerestaurant.com/about/;
Deborah Madison, San Francisco, Known as The Queen of Greens. http://deborahmadison.com, An Onion in my Pocket
Christine Sahadi Whelan – Her Family Heritage in Spices and a Definitive Cookbook on How To Use Them, Sahadi Flavors of the Sun https://sahadis.com/,
Ori Zohar, Co-Founder, Burlap and Barrel, Status notes on Afganistan Spice Farmers + 2 new Flavor Sensations, https://www.burlapandbarrel.com
Aisha,Ibrahim, Executive Chef, Canlis Restaurant, Seattle, https://canlis.com/; Katarina Cermelj, https://honestcooking.com/author/katwhisk/, Baked to Perfection-Delicious Gluten-Free Recipes with a Pinch of Science.
Randall Grahm joins Gallo to design and develop California Wines themed The Language of Yes, https://www.languageofyeswine.com;
Ben Tish, Chef, London, https://www.chefbentish.com/; Sicilia: A Love Letter to the Food of Sicily; Robert Schueller, Director of Marketing, Melissa's Produce, LA, https://www.melissas.com; https://www.hatchchilefest.com
David Stone, Executive Chair and Founder, Go Forager, https://www.goforager.com/, Portland ME; Kristin Bryan, Better Than Beef, https://thechefsisters.com/,
Vegetable-Forward Deborah Madison, http://deborahmadison.com/, An Onion in my Pocket; Joshua David Stein, Author of 17 Cookbooks, turns his attention to how Master Chefs cater for their Offspring, Cooking for Your Kids
Dr. Uma Nadoo, https://umanaidoomd.com/, This is your Brain on Food; Maria Kretschmann, Artist & Apple Grower, After the Fall Cider, Rochester PA https://www.afterthefallcider.com/.
Jacob Kenedy, chef/patron of Bocca di Lupo, Gelupo and Plaquemine Lock. London, http://www.boccadilupo.com/; Gelupo Gelato; Donatien Monod , Les Comtes de Provence, Peyruis France, https://www.comtes-de-provence.fr/en/
Chris Carter Founder, Porter Road, https://porterroad.com/, Nashville TN, and online; Rob Howell, Head Chef, Root, https://www.rootbristol.co.uk , Bristol UK, Small Vegetable Plates./ Author/ Root
Kim Tait, 5th generation Tait Farm Foods, Centre Hall PA, https://www.taitfarmfoods.com/; Michael D Amato, Natalie's Orchid Island Juices, https://www.orchidislandjuice.com/>
Meathead Goldwyn, recently admitted to the BBQ Hall of Fame, https://amazingribs.com/; Mike Lang, Grillographer for Weber Grills, One-Beer Grilling https://www.weber.com/on/demandware.store/Sites-US-Site/en_US/Login-Show/
Julia Turshen, Simply Julia—110 Easy Recipes for Healthy Comfort Food (www.juliaturshen.com); Caroline Cotto & Claire Schlemme, Renewal Mill ( www.upcycledfood.org); Michael Chou, The Ergonomic Food Slicer (www.midnightkitchentools.com)
Ori Zohar, Partner, Burlap and Barrel, NYC, https://www.burlapandbarrel.com/--Grains of Paradis, Iru (fermented Locust Beans), Salinas Crystal Salt; Kate Lebo, Owner, Pie School, Seattle, https://katelebo.com/pieschool/: The Book of Difficult Fruits
Richard Landau, Partner. Vedge. Philadelphia. https://www.vedgerestaurant.com; Gary and Susan Snow. Tabletree Juice, Big Fork MT. https://tabletreejuice.com/
Vanessa Seder, Portland ME, http://www.vanessaseder.com/, Eat Cool: Good Food for Hot Days; Amber-Jean Nickel. President, Hancock Gourmet Lobster. Topsham ME, https://www.hancockgourmetlobster.com/; Lindsay Gardner, https://lindsaygardnerart.com/, Why we Cook
To donate to India - Giveindia https://www.giveindia.org/aboutus & Jose Andres, World Central Kitchen, https://wck.org/; Hari Nayak, Chef, Café Spice, Cockeysvlle MD ,https://cafespice.com/; Adam Wilson, Chef, Vitamix 100th Anniversary Cookbook, Olmstead OH, https://www.vitamix.com/us/en_us/Corporate-Information.
Raffi Vartanian & Patrick Johnson, Founders, Ziba Foods, Heirloom & Wild Grown Superfoods, https://zibafoods.com/; Thomas Magee, Founder, Wildcat Imports, Orchards of Laila, Award-winning Olive Oils imported from Lebanon, Southampton NY, https://www.bizapedia.com/people/new-york/brooklyn/thomas-magee.html.>www.orchardsoflaila.com
Nora Ganley-Roper and Adan Polonski, Founders, Lost Lantern, https://www.lostlanternwhiskey.com/, NYC; Andre Darlington Liquor Expert/writer, Philadelphia, http://www.andredarlington.com/ Booze Cruise: A Tour of the Worlds Essential Mixed Drinks.
Jennifer McLagan, Blood, Toronto, https://www.jennifermclagan.com/; Sally Erickson, Founder, Vejibags, https://www.vejibag.com/, Eastport Maine; Mark Gudaitis & Luke White, Founders, Evermill, Pantry Spices and Rack System, https://evermill.com/, Los Angeles
Ryan Riley, Cookbooks & Cookery Schools to Restore the Palates of Cancer and Covid Patients, Brighton, UK, Life Kitchen + Taste and Flavour; Matthew Raiford, Chef & 7th Generation Family Farmer, Northern GA, Bress-N-Nyam
Ori Zohar, Partner, Burlap and Barrel, NYC, https://www.burlapandbarrel.com/; Mac Anderson, Partner, Cleveland Kitchen, Organic Artisinal Sauerkraut, https://www.clevelandkitchen.com/; Jim Lawlor, Founder, Pickled Pink, Peachtree Corners GA, https://pickledpinkfoods.com/.
Pete Soergel, Winemaker, Lynmar Estate, Sonoma, Russian River CA https://lynmarestate.com/; Brian Treacy, President, Sagamore Spirit Distillery, Rye Whiskeys, including Distiller's Tequila Finish; https://sagamorespirit.com/, Baltimore MD
Analiese Gregory, Franklin Restaurant, Hobart Tasmania, https://www.zomato.com/tasmania-tas/franklin-hobart, How Wild things Are; Zoe Adjonyah, Zoe's Ghana Kitchen, https://www.zoesghanakitchen.co.uk,
Bill Guyton, Fine Chocolate Trade Assoc; https://www.finechocolateindustry.org/, Arlngton VA;, Mark Grunhut and Tori Halfon, Astor Chocolate, https://astorchocolate.com, Lakewood N.J;
Samir Giha, Cacoasuyo, Lima Peru, https://cocoarunners.com/maker/cacaosuyo/
Anna Campbell, Creative Director, Elk Cove Vineyard, Gaston OR, https://elkcove.com; Marguerite Merritt. Rogue Creamery,Central Pointt, OR. https://roguecreamery.com (Jeff Shepherd, Chocolatier), Lillie Bell Farms, http://www.lilliebellefarms.com//
Gary Paul Nabhan, Agriculterist. University of AZ. Jesus for Farmers and Fishers: Justice for all those Marginalized by Our Food System; Erin Reifsnyder, Restaurant After Hours, a Support System for Food Workers, https://restaurantafterhoursorg/>
Alisa Fasnacht, Farmer, Lifestyle Boxes, Special Green Collection for March 17, The Marketplace at Emerald Valley Farm Store in Washington PA, https://themarketplacevfs.square.site/; Dale Murden, Texas Citrus Mutual, President and Grower, https://texascitrusindustry.com/. Mission, Texas; Mohammad Salehi, Founder, Heray Spices, Chicago, www.herayspice.com.
Sukey and John Jamison, Sheep Farmers, Latrobe PA , Authors of Coyotes in the Pastures, A Wolf At The Door, https://www.jamisonfarm.com/; Joseph Tychonievich, Joseph Gardens, Wiliamsburg VA , https://www.josephgardens.com/ and Liz Kozik, The Comic Book Guide to Growing Food.>
Alisha Lumea, Marketing & Communications, Wulf's Fish, Boston MA, https://wulfsfish.com/, Fine Seafood, from around the World; Robert Schueller, Melissa's Produce, https://www.melissasfarmfreshproduce.com, Los Angeles, Specialty Fruit & Vegetables.
Bridgette Taylor, Harridan Vodka; https://www.harridan.com/story; Kat Hantas, 21Seeds Tequila, https://www.21seeds.com/; Jacqueline Day. Banff Canada, Real Treat Cookies, https://realtreat.ca/.
Hilary Scheinbaum, Trend Journalist and OnAir Host, http://www.hilarysheinbaum.com/ The Dry Challenge; Calum Franklin. Head Chef at The Pie Room. The Rosewood. Hotel London, https://holborndiningroom.com/recipes/, https://www.rosewoodhotels.com/en/london/media/press/2020/the-pie-room-cookbook./ The Pie Room: 80 achievable and show stopping Pies and Sides .for Pie Lovers Everywhere
Nik Sharma, Award Winning Food Author and Photographer, LA, http://abrowntable.com/ The Flavor Equation; Susan Herrmann Loomis, Owner, https://onruetatin.com/, Paris, Producer, Dancing Tomatoes, https://dancingtomatoes.com/, & author Plat Du Jour: French Dinners Made Easy.
Ori Zohar Co-Founder, Burlap and Barrel, Spice Club,. NYC, www.burlapandbarrel.com; Lara Lee (Agung).Kiwi and Roo, London, https://kiwiandroo.com/ Coconut and Sambal: Recipes from my Indonesian Kitchen
Olivia Wright,. Winemaker. Knotty Vines from Rodney Strong. Healdsburg CA, https://knottywines.com/; Doug Diefenthaler. Co-Founder, Vara Winery and Distillery. Albuquerque NM, https://varawines.com/
Evan Pohl, Sales & Marketing Director, Pittsburgh Pickles, Verona PA, https://www.pittsburghpickle.com/; Emily Richards, Ontario & Sylvia Kong, Alberta, Canada, https://www.bestofbridge.com/, Best of Bridge series: 5 Ingredient Cooking; Margret Zeiler, Austria Mountain Cheese,https://www.facebook.com/EuropeHomeofCheese//,
Carly Kellog Knowles, Registered Dietician, https://carlyknowles.com, Portland OR/ The Nutrionist's Kitchen; David Benscoter. The Lost Apple Project, https://en.wikipedia.org/wiki/Lost_Apple_Project, https://www.facebook.com/lostappleproject/
Asha Gomez, The Third Space, Atlanta, https://www.ashagomez.com/, I Cook in Color: Bright Flavors from My Kitchen and Around the World; Durkhanaj Ayubi; Adelaide Australia, Parwana: Recipes and Stories From an Afghan Kitchen>
Adrian Hoffman, CEO/Co-Founder, Four Star Seafood & Provisions, San Francisco;; Rebecca Earle, Professor, University of Warwick UK, Professor Rebecca Earle (warwick.ac.uk)/ Feeding the People: The Politics of the Potato.
Amanda Kludt. Editor-in-Chief, Eater, Amanda Kludt Profile and Activity - Eater, Eater Wine Club, Eater Wine Club | Eater Wine Club | Monthly Bottles Picked by Industry Pros; Ana Maria Romero Mena, and Juan Coronado, Mijenta Tequila, Jalisco, Mexico, Mijenta Tequila | Premium Tequila From Jalisco, Mexico (mijenta-tequila.com); Tavi Eggerston. Founder, Tavi Tequila, Tavi Tequila - EverybodyWiki Bios & Wiki>
Sam Zien, TV Chef, https://en.wikipedia.org/wiki/Sam_Zien, Sam the Cooking Guy: Recipes with Intentional Leftovers; Beatrice Ojakangas, The Soup and Bread Cookbook, https://beatrice-ojakangas.com/ ; Emily Contois. Asst Prof, University of Tulsa, Diners, Dudes and Diets
Andrew Freeman, Principal, AFandCo + Carbonate, San Francisco, 2021 Hospitality Trends https://www.afandco.com/what-we-do/, https://www.afandco.com/whats-trending/. Danielle Alvarez, Chef, Fred's Restaurant, Sydney, https://merivale.com/venues/freds/, Always Add Lemon: Recipes you want to cook-Food you want to Eat
Robert Schueller, Director of Marketing, Melissa's Produce, Los Angeles, nation's largest range of Produce, https://www.melissas.com/, Organic Fruits and Vegetables, Pantry Boxes, Community Contributions, Nationwide Delivery; Lisa Scali, Director of Sales and Marketing, Oceans Balance, South Portland Maine, http://www.oceansbalance.com/who-we-are-1, Seaweeds and Seaweed-based Products.
For Sweets Mavens--especially chocoholics: Tom Rogan, Owner, Goodnow Farms, Sudbury MA, https://goodnowfarms.com, Ultimate Bean to Bar Chocolate and Cocoa Powder; Michael Pollock, Owner, Maggie Lyon Chocolatiers. Atlanta GA, https://www.maggielyon.com/, for 40 years; Susan Palmer, Little Red Kitchen Bakeshop; NYC, https://littleredkitchenbakeshop.com/; Cookies, Especially Cookie Pies.
Laurent Drouhin, Domaine Drouhin, https://domainedrouhin.com/, Dundee Hills OR, and domaine drouhin burgundy france; 2018 Chablis, Chorey les Beaune; Natalie Magliarini, Cocktail Designer, https://www.beautifulbooze.com/about-natalie-migliarini/ Beautiful Booze: Stylish Cocktails to make At Home; Nick Spencer, Spirit Sauces and Jolly Posh Foods, Hot Sauces and Marinades infused with Premium Liquor, https://spiritsauces.com/. Western Springs IL
Teresa Lust. Author, Cooking School Owner in Piemonte Italy. http://teresalust.com/, A Blissful Feast: Culinary Adventures in Italy's Piedmont, Maremma and Le Marche; Donna Lennard, Partner, Il Buco and other Restaurants, NYC and Ibiza Spain, https://www.thecut.com/2019/12/in-her-shoes-il-bucos-donna-lennard.html, Il Buco: Stories and Recipes; Also, Cecelia Chiang, Pioneer of authentic Chinese Cooking in USA, passed away at age 100, We replay our OTM interview with her from 2007, RIP wonderful Cecelia, https://www.aol.com/cecilia-chiang-chef-brought-real-034338962.html
Marion Nestle, New York University, https://www.foodpolitics.com, Let's Ask Marion/; Matt Sartwell, Kitchen Arts and Letters, NYC, https://kitchenartsandletters.com/; Julia Coney, Founder, Black Wine Professionals, Washington DC, https://www.blackwineprofessionals.com. .
Ori Zohar, Partner, Burlap and Barrel, Queens NY https://www.burlapandbarrel.com/collections/all, Ethically grown Spices from Around the World – this episode 4 Different Peppercorns; Jim Pachence CEO, The Serious Foodie, Bradenton FL, World-inspired Spice Rubs & Marinades, https://serious-foodie.com/; Brandon Clark, Clark and Hopkins, Artisan Pepper Sauces and Bloody Mary Mixes, https://clark-and-hopkins.myshopify.com/, Middleton VA,
Trini Amador, Gracianna Wines, Healdsburg CA, https://www.gracianna.com/; Augusto Pestana, Business Director. Apex-Brazil, Sparkling Wines from Brazil, https://www.gobrazilwines.com/, Amaze. Miolo, Casa Perini, Garibaldi, Moet Chandon.
Laura O’Brien, Josephine’s Feast - Jams and Preserves, NYC and Long Island, https://josephinesfeast.com/; Roberta Intrater. Bert's Bites - Sweet Crunchy Snacks, Chevy Chase MD and SF, https://www.bertsbites.com/.; Daniel Herskovic, Mayana Chocolate, Artisan Chef-Created Chocolates, Spooner WI, https://www.mayanachocolate.com/
Sara Stender Delaney, 3 Mountains Beverage – Silverback Carbonated Teas, Silverback Beverage, Ashville NC, https://silverbackbeverage.com//; Charlie Berkinshaw, Founder, Elements Shrubs and Shrub Sodas; Arlington VA, https://www.elementshrub.com/; Ian Burrell, International Spirits Ambassador, Equiano Rum, Mauritius and Barbados, https://rumfest.co.uk/
Kate McDermott, Pie Camp, Port Angeles WA, https://artofthepie.com/ Pie Camp; Olly Smith, Broadcaster and Author, https://www.ollysmith.com/, Fizz: 80 Joyful Cocktails and Mocktails for Every Occasion.
Belinda Smith-Sullivan, Trenton SC, http://chefbelindaspices.com/ Let’s Brunch; Claire Tansey, Toronto Canada, https://clairetansey.com/ Dinner uncomplicated; Tara "Teaspoon" Bench, Live Life Deliciously, NYC, https://tarateaspoon.com/, Live Life Deliciously.
Marianne Lacroix, Maine Lobster Marketing Collaborative, Portland ME, info@lobsterfrommaine.com; Mike Mondello, Seabear, Anacortes WA, https://www.seabear.com/; Chris Cerveny, Head of Grow Research and Development, Fifth Season Fresh, Artificial Intelligence-controlled Greens and Veggies, Braddock PA, https://www.fifthseasonfresh.com/
Danielle Renov, Jerusalem, https://peaslovencarrots.com/about/ Peas Love and Carrots; Karista Bennett, Willamate Valley OR, https://karistabennett.com/ Oregon Farm to Table Cookbook; Capri Cafaro, American University, http://thehonorablecsc.com/ United we eat: 50 Great American Dishes to bring us All Together
Esteban Castillo, Chicano Eats, https://www.chicanoeats.com/, Fresno CA; Traci, Ayden, Luke and George, Diablo Verde Creamy Cilantro Sauce-- a Tasty Fundraiser for Saving Rhinos, Cade TX; 3SonsFoods LLC, https://3sonsfoods.com/pages/our-story, Dawn Sherman, Lakota People, North American Natural Foods, Tanka Bars, Bites and Sticks, http://www.tankabar.com/cgi-bin/nanf/public/main.cvw, Kyle SD.
Jeremy Umansky, Koji expert, Larder Restaurant, Cleveland OH, https://www.starchefs.com/cook/chefs/bio/jeremy-umansky, Koji Alchemy; Joanne Lacina, Founder, Olive Oil Lovers, https://oliveoillovers.com/, Best Collection of Quality Artisan EVOO available in the US; Mary Mooney, Owner, Mooney Farm, Bella Sun Luci Sun-Dried Tomatoes and Tomato Jerky, Chico CA, https://bellasunluci.com/
Pamela Salzman, https://pamelasalzman.com/, Quicker than Quick; Skye McAlpine, A Table For Friends, Venice Italy, https://thegracetales.com/the-tale-of-skye-mcalpine; George Geary, LA, https://www.georgegeary.com/, Fair Foods Cookbook .
Ben Kaplan, Director of Education, Yivo- Institute for Jewish Research, A Seat at the Table: A Journey in Jewish Food, an Online Course, https://yivo.org/food, Daniel Fagerman, Owner, the Fagerman Farm, Hartselle AL, Margra Lamb https://www.fagermanfarm.com/; Dr. Sheila Patinkin, Vermont Wagyu, Spring Rock Farm, Springfield VT, https://vermontwagyu.com/
Ben Aneff, Owner, Tribecca Wine Merchant, NYC, https://www.tribecawine.com/, President, US Wine Trade Alliance, https://uswinetradealliance.org/; Matt Parish, Winemaker, Lula Cellars, Philo CA, https://lulacellars.com/; Chris McCoy, Founder, Kombucha Town, Bellingham WA, https://kombuchatown.com/, Kombucha and Live Seltzers
Pierre Thiam, Yolele Foods Fonio Pilaf (from sub-Saharan Africa), https://www.yolele.com/, Waukegan IL; Frank Guido. Nuttee Bean Company, Favalicious Snacks, Miami. https://nutteebean.com/; Robert Poirier. Jr, Atlantic New England Group, POP IQ Sorghum-based Snacks, Norwood MA, https://popiqsnacks.com/
Peggy Noe Stevens, and Susan Reigler, Entertaining with Bourbon, https://peggynoestevens.com/about/meet-peggy/, https://www.distillerytrail.com/blog/ which-fork-do-i-use-with-my-bourbon-book-teaches-us-how; X/k -to-do-a-bourbon-tasting/. Fred Minnick and Andrea Meriwether, Louisville KY, Bourbon Spokespersons, https://www.fredminnick.com; https://www.linkedin.com/in/andrea-meriwether-30038741/. Luke Battiloro. Founder, Vavoom Vodka, Milan Italy (Botttles), Iowa (Distillery) Stai Bella Clothing Collection, https://vavoomvodka.com/
Vicky Allard and Lindsay Obar, Blake Hill Preserves, Windsor VT, https://blakehillpreserves.com/; Megan Michele, Mocha Nola, Luxury Coffee-based Granolas, https://www.mochanola.com/, Rochester NY; ; Christine Janae-Leoniak CEO, Oomph Clean-label Flavor Builders, Portland OR, https://www.oomphcooking.com/>
Letitia Clark, Living in Sardinia, Oristano, Italy https://www.letitiaclark.co.uk/about, Bitter Honey: Recipes and stories from Sardinia; George and Linda Meyers, Cook In Tuscany, https://cookintuscany.com/hosts/. Montefollonica, Italy; Mark Stevens, NOLA, http://www.markcstevens.com/ The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings
First, Happy Father;s Day!! Then, Rick Bayless and Art Smith, Chef-Restaurateurs, explain Victory Cheese, https://www.victorycheese.com/sell; Stephen Henderson, Author and Gastrophilanthropist, Germantown NY, The 24 Hour Soup Kitchen: Soul Stirring Lessons in Gastrophilanthropy; Matt Billings, Founder, Ayo Almond Yogurt, Delano CA, https://ayoyogurt.com/#contact.
Laurie Demeritt, The Hartman Group, Consultants on the Food and Drink Business, Bellevue WA, https://www.hartman-group.com/; David Joachim, Food Journalist. Editor – Amazing ribs.com. https://amazingribs.com/ and Digestthis.news, Philadelphia, https://digestthis.news/; Dan Honig, Founder, Happy Valley Meats, Brooklyn, https://shop.happyvalleymeat.com/, Pennsylvania Beef Direct from Farm to Table.
Damien Lee, Founder, Mr Lee Pure Foods-Instant Noodles, Bournemouth UK, www.mrleesnoodles.com; Matt Kollmorgen, Partner, Bee K'onscious Artisanal Honey. Denver CO, https://bkshoney.com/; Richard Lassale, Founder, Entube and HLTHpunk Spice Paste Tubes, Los Angeles, https://www.entube.la/>
Victoria James, America's Youngest Sommelier, Wine Girl, Cote Restaurant NYC, Founder Wine Empowered, https://www.wine-empowered.com/; Erik Kramer, Winemaker, Willakenzie Estate, Yamill Carlton, OR, https://www.willakenzie.com/; Renee Barbier Jr, Winemaker, Clos Mogador, Priorat Spain, http://www.clos-mogador.com/
Mark Canlis, Restaurant Canlis, Seattle, from Fine Dining to Take Out, https://canlis.com/; William Drew, Coordinator, Worlds 50 Best Restaurants, New Directions in Support of the World's Dining Community, https://www.theworlds50best.com/, William Reed Business Media, Crawley UK; Erin Fasano, Brand Mgr, Veggie Craft Farms, https://veggiecraftfarms.com/, Plant-based Pasta and Rice, made in Italy
Eve Turow-Paul, Writer, Chicago, https://eveturowpaul.com/ Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning; Matt Moore, Grill Master, Nashville TN, https://www.mattrmoore.com/ Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection; Anna DeSimone, NYC and CT, https://annadesimone.net/ Welcome to the Agrihood
Spencer Warren, Owner, The Warren Pittburgh, PA, https://www.thewarrenpgh.com/; Angela Garbacz. Owner, Goldenrod Pastries, Lincoln NE, http://www.goldenrodpastries.com/ Perfectly Golden; Amanda Frederickson, Nashville TN, https://www.amandafrederickson.com/ Simple Beautiful Food.
Mark Stevens, Author, Feed the Frontline NOLA, https://www.feedthefrontlinenola.org/; Hillary Davis and Stacy Dermont, https://thehamptonskitchen.com/; The Hamptons Kitchen: Seasonal Recipes Pairing Land and Sea; Elisa and Rob Bildner, https://berkshiresandbeyond.com/the-authors/, Becket MA., The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England.
Farmer Lee Jones. Chef's Garden, Huron OH, https://www.chefs-garden.com/, now adding retail Home Delivery; Frank Gullo,https://www.gullospecialtyfoods.com/, Westbury NY. Octopus and other Specialty Seafoods; Deb Mortillaro, Partner, Palate Partners. Pittsburgh PA, https://www.palatepartners.com/, On-line Wine & Culinary Classes and Tastings, Specialty Wines in PA.
Ashley and Colby Frey. Frey Ranch Distillery, Fallon NV, https://freyranch.com/ Straight Bourbon Whiskey; Jason Dyke, Owner, Headwinds Spirits, Portland OR. https://www.headwindvodka.com/ Headwind Vodka; Eduardo Bacardi, Ron Del Barrilito 2-5 Star Rums from Puerto Rico, https://rondelbarrilito.com/
Elaine Bellin, Owner, Paragon Foods, Pittsburgh, http://www.paragonfresh.com/ , Food Distribution, including Fresh & Specialty; Adrienne McNicholas, Partner, Food Huggers, Madrid Spain, https://foodhuggers.com/ Reusable Silicon Containers and Lids; Sean Wittenberg, Founder, Safe Catch, Sausalito CA https://safecatch.com, Low Mercury Packed Tuna.
Michael Szczerban, https://muckrack.com/michael-szczerban/articles, Editor of Maida Heatter Books, Happiness is Baking, Cookies are Magic, Chocolate is Forever; Sue Quinn, Journalist and Author, Bournemouth Dorset, https://www.penandspoon.com/about-sue-quinn/ Cocoa; Michelle Williamson, Mel’s Toffee, Royal Oak MI, https://www.melstoffee.com/
Trevett Hooper, Chef-Partner, Butterjoint, Pittsburgh, https://butterjoint.com/; Sukey and John Jamison, Organic Lamb Farmers, Latrobe PA, https://www.jamisonfarm.com/; Lidia Bastianich, Owner, Felidia, NYC, https://felidia-nyc.com/Felidia: Recipes from My Flagship Restaurant.
Meredith Leigh, Butcher, Writer, Farmer, Chef, Ashville NC, http://www.mereleighfood.com/, Ethical Meat Handbook – 2nd Edition; Kent and Shannon Rollins, Chuckwagon Chefs and Podcasters, Hollis OK, https://kentrollins.com/, Faith Family and the Feast; Simon Huntley, Creator, Harvie Farm Program, Pittsburgh, https://clarity.fm/simonhuntley.
Charlotte Druckman, Journalist, https://muckrack.com/cettedrucks/articles, NYC/ Women on Food; Vince Haywood, L H Haywood Company, Fine Quality Dried Beans, New Orleans, https://www.camelliabrand.com/; Stephanie Noell,Special Collections Librarian, University of Texas San Antonio, Remarkble Mexican Cookbook Collection, https://libguides.utsa.edu/MXcookbooks
Tanya Steel. Exec Dir, International Assoc of Culinary Professionals – 2020 Conference – now postponed until fall- https://10times.com/iacp-conference-pittsburgh; JP McMahon, Chef-Partner, Aniar, Galway Ireland, https://www.aniarrestaurant.ie/, The Irish Cookbook; Demetrios Haralambatos, Chef, Kontos, Paterson NJ, https://www.kontos.com, Greek Cuisine
Fran Bigelow, Chocolatier, Seattle, Fran's Chocolates, https://frans.com/; Dr. Anisha Patel and Jennifer Tyler Lee, Co-Authors, Half the Sugar: All the Love, https://www.52newfoods.com/half-sugar-cookbook/; Lori Rice, Food Writer, Cookbook Author, Nutritional Scientist, Photographer https://www.loririce.com/, Beer Bread
Ori Zohar Co-Founder, Burlap and Barrel, Jackson Heights NY, https://www.burlapandbarrel.com, Vietnamese Spices; David Ehreth, Owner, Sonoma Brinery, Healdsburg CA, https://sonomabrinery.com/ Handmade Pickles and Krauts; Justin G, Partner, https://rubiconbbq.com/the-jerky, RubiconBBQ Flank Steak Jerky
Norraset Nareedkmat, Chef-Partner, Kiin Lao and Thai Eatery, Pittsburgh PA, https://www.facebook.com/KiinEateryPittsburgh/; Barbara Hodge, Owner, Deanan Gourmet Popcorn, https://www.deanan.com/, Wylie TX; Lee Egbert, Founder, Dashfire Ready to Drink Cocktails and Bitters, Minnetonka MN, https://www.dashfirebitters.com/
Kathy Gunst and Katherine Alford, https://www.wbur.org/inside/staff/kathy-gunst/2, https://www.facebook.com/people/Katherine-Alford/1531065, Rage Baking: The Transformative Power of Flour, Fury and Women's Voices; Martha Hall Foose, http://marthafoose.com/, Mississippi Delta, and Amy C. Evans, : https://www.amycevans.com/, Houston TX, A Good Meal is Hard to Find https://www.agoodmealishardtofind.com/; Michele Buster, Forever Cheese/Mitica, https://forevercheese.com/about/, Long Island City, NY
Danny Mena, Chef-Owner. La Lonchera, Brooklyn, https://la-lonchera-cafeteria.business.site/ Made in Mexico; Yasmin Fahr, Food Writer and Recipe developer, https://www.yasminfahr.co/about. NYC, Keeping it Simple: Easy Weeknight One-Pot Recipes; Justin Gill, Founder, Bachan's Japanese BBQ Sauce, Sebastopol CA, https://www.bachans.com/
Spices, Bacon, Purple Tea: Rachel Beller, Nutritionist, Los Angeles, https://www.bellernutrition.com, Power Spicing: 60 Simple Recipes for Antioxidant-fueled Meals; Michael Oraschewsky, Chief Executive Boar, TBJ Gourmet, Downingtown PA, https://www.bellernutrition.com, Bacon Jam and Tomato Jam; Martin Kabaki, Founder, Kenyan Purple Tea, NYC, https://www.bellernutrition.com, Kenyan Tea based Beverages.
Einat Admony, Balaboosta, Taim, Kish-Kash, NYC, https://www.chefeinat.com, Shuk: From Market to Table-The Heart of Israeli Home Cooking; Kenneth Horwitz, Glast Philips and Murray, Dallas TX, www.gm-law.com/ Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style; Mathew Bernard, CEO, Darex LLC, Ashland OR, https://www.darex.com, Work Sharp Knife Sharpeners
Alex Johnson and Vincent Franklin, Coauthors, St. Albans, England, Menus That Made History; Natalie Dupree, Charleston SC, http://www.nathalie.com/bio.htm, Favorite Stories and Recipes; Adam Erace, Philadelphia, https://muckrack.com/adam-erace, Dinner at the Club.
Joanne Chang. Flour Bakeries, Boston MA, https://flourbakery.com/, Pastry Love; Emilie Holmes, Founder, Good and Proper Tea, London UK, https://labs.com/12-questions-emilie-holmes-founder-good-proper-tea/, Good and Proper Tea--from Leaf to Cup; April Strogen, VP Marketing, Capreeo/Jura USA, Electric Capresso Kettle, https://www.shopjura.com/about-us, Montvale NJ, made in Switzerland, Tea Trends.
Alice Feiring, Journalist, Wine Author and Podcaster, The Feiring Line, NYC, https://www.alicefeiring.com/, Natural Wine for the People; Martin Murray, Founder and Distiller, Rock Rose Gin, Dunnet Bay Scotland, https://www.dunnetbaydistillers.co.uk/rock-rose-gin/; Daniel Pierce, Professor, Historian and Moonshine Lover, UNC-Ashville/ Tar Heel Lightnin'.
Kiowa Bryant, Brand Manager, Spiribam – Martinique, St. Lucia, https://spiribam.com/; Dewey Weddington, Distiller, Rogue Spirits. Newport OR, https://www.rogue.com/spirits; Stephen Reily, Art of Bourbon Auction-Speed Art Museum, Louisville KY, https://speedmuseum.ejoinme.org/MyEvents/TheArtofBourbon2019/tabid/1072291/Default.aspx.
Andrew Freeman, af&co, San Francisco, https://www.afandco.com/, 2020 Hospitality Trends Report; Audrey Le Goff, Niagara Canada, http://www.audrey-legoff.com/ Rustic French Cooking Made Easy; Tia Keenan, http://www.tiakeenan.com/ NYC, Goat Cheeses of France
John Becker and Megan Scott, https://www.epicurious.com/expert-advice/joy-of-cooking-2019-edition-cookbook-review-for-modern-cooks-article. The New Revised Joy of Cooking; Meike Peters, https://www.meikepeters.com/, Berlin Germany, 365: a Year of Everyday Cooking and Baking; Vicky Bennison, London and Le Marche Italia, https://www.pastagrannies.com/ Pasta Grannies.
Jordan Zucker, NYC and LA, https://www.jordanzucker.com/ One Dish Four Seasons – Food, Wine and Sound All Year Round; Nicki Segnit, London, https://www.nikisegnit.com/ Lateral Cooking – One Dish Leads to Another; William Woys Weaver, The Roughwood Seed Collection, Devon PA, http://williamwoysweaver.com/biography/ The Roughwood Book of Pickling.
Kwame Onwuachi, Kith and Kin, DC, https://kithandkindc.com, Notes from a Young Black Chef; Nancy Singleton Hachisu, Saitama Japan, https://www.nancysingletonhachisu.com, Food Artisans of Japan; Fuchsia Dunlop, http://www.fuchsiadunlop.com/, London, UK, The Food of Sichuan
Thanksgiving To Go at Spork Pit Pittsburgh--whole smoked turkey, foie gras gravey, stuffing, pie et. al. http://sporkpittsburgh.com/. FOTE 2019 III: Romy Gill, Romy’s Kitchen, Bristol England, http://romyskitchen.co.uk/; Arlene Stein, Terrior Symposium, http://www.terroirsymposium.com/; Eva Milka and Eion Jenkinson, Gaelic Escargot, Garryhill Ireland; www.garlicescargot.com; Denis Lovatel, Pizzeria da Ezio, Alano di Piave Italy, https://www.pizzeriadaezio.it/; Megan Nolan, Head Chef, Il Vicolo, Galway, https://www.ilvicolo.ie/; Katie Parla, Rome Italy, https://katieparla.com/, Food of the Italian South
Josh Niland, Chef and Partner, Saint Peter and Fish Butchery, Sydney Australia, https://www.saintpeter.com.au/ The Whole Fish Cookbook; Salassie Atadika, Chef and Founder, Midunu, Accra Ghana, http://midunu.com/; Liam Tomlin, Chefs Warehouse, Capetown, Republic of South Africa, https://www.chefswarehouse.co.za; Ryan King, Milan Italy, Fine Dining Lovers https://www.finedininglovers.com/.
Alex Atala, DOM Restaurant, Sao Paulo, Brazil, http://domrestaurante.com.br/en/about.html; Ben Shewry, Attica, Melbourne Australia, https://www.attica.com.au/; Mark Best, Veteran Restaurateur, Sydney Australia; Allan Jenkins, Editor, Observer Food Monthly, London UK, https://www.theguardian.com/theobserver/foodmonthly; Darina Allen, Founder and Director, Ballymaloe Cookery School near Cork Ireland, http://www.ballymaloe.com/.
Ben Tish, Chef-Patron, Salt Yard Group, London, https://www.chefbentish.com/, Moorish; Ching-He Huang, TV Chef, Inventor-The Lotus Wok, Surrey England, https://www.chinghehuang.com/, Wok On; Jordan Zucker, Chef-Entertainer. LA/NY, https://www.jordanzucker.com/, One Dish Four Seasons.
Daniel Leader, Bread Alone Bakery, Lake Katrine NY, https://www.breadalone.com/, Living Bread: Tradition and Innovation in Artisan Bread Making; Bernard Herman, Professor, University of NC, A South you Never Ate (Virginia’s Eastern Shore), https://americanstudies.unc.edu/bernard-herman/; Peter Hunt, Victoria Distillers, Vancouver BC, Indigo Empress 1908 Gin, https://www.empressgin.com/.
Elizabeth Karmel, Hill Country Barbecue Market, Brooklyn, Steak and Cake, https://www.elizabethkarmel.com/; Chris Fennimore, WQED Cooks, PBS TV, Stuffed, Pittsburgh PA, https://www.facebook.com/chris.fennimore; Michelle Goldberg, Michelle's Maccs, NYC, https://michellesmaccs.com/: Coconut-Chocolate Macaroons
JP McMahon, Symposium Director, FOTE 2019, Galway Ireland, October 21-22, https://foodontheedge.ie/; Harry Rosenbloom, Brooklyn Kitchen, O-Med, Slow Fermentation Vinegars, https://www.omedoil.com/en/13-vinegar; Beatrice Ughi, Gustiamo, Bronx, Capers from Pantellaria Italy, https://www.gustiamo.com/; Fernando Sophr, Apex-Brasil, Brasilia, http://www.apexbrasil.com.br/en/home, Agricultural Products.
Jay Buchsbaum, Royal Wines – a complete Portfolio of Kosher Wines, Bayonne NJ, http://www.royalwine.com/; Gustavo Gonzalez, Mira Winery. Napa CA, https://miranapa.com/our-story/; Lee White, Turbertonic, Teas and Tonics, Mendocino CA, https://mendocinotea.com;, Kim Cassar, Kayco, Wonder Melon, Beetology, Wissotsky Teas, Bayonne NJ, http://kayco.com/brands/beetology210.
Yaniv Cohen, The Spice Detective, Restaurant Jaffa, Miami FL, http://www.thespicedetective.com, My Spiced Kitchen: A Middle Eastern Cookbook; Raquel Pelzel, Cookbook Author and TV Personality, http://www.raquelpelzel.com, Brooklyn, Umami Bomb: 75 Vegetarian Recipes that Explode with Flavor; Gemma Stafford, Los Angeles, https://www.biggerbolderbaking.com, TV Chef, Bigger Bolder Baking: a Fearless Approach to Baking Anytime, Anywhere
Nicki Schroeder, High Road Craft Ice Cream and Ciao Bella Gelato, Marietta GA, https://www.highroadcraft.com/; Matthew Howell, Graeter’s Ice Cream, Cincinnati OH, https://www.graeters.com; Nancy Wekselbaum, Gracious Gourmet – the new Empressa line, Bridgewater CT https://www.thegraciousgourmet.com.
David Gremmels , Rogue Creamery, Central Point OR, www.roguecreamery.com ; Sid Cook, Carr Valley Cheese, La Valle WI, www.carrvalleycheese.com; Iliana Regan, Restaurants – Elizabeth and Kitsume, Chicago, Milkweed Inn MI, https://www.milkweedinn.com/, Burn the Place: A Memoir.
Cheese and More Cheese, from West and Mid-West; The Queen of Mid-West Cuisine-her story
Irene Costello and Joan MacIsaac, Inventors, Effie’s Homemade Crackers, Hyde Park MA, https://effieshomemade.com/; Andreas Ozzuna, Wooden Table Baking – Alfajores – Argentine Style Cookies, Oakland CA, https://woodentablebaking.com/; Warren Stoll, Kontos Artisan Bakery, Hand-Stretched Flatbreads, http://www.kontos.com/, Paterson NJ; Anthony Spinato, Spinatos Fine Foods, Frozen Pizzas and Pasta Sauces, including Primavera Broccoli Crust, Phoenix AZ, https://spinatospizzeria.com/
Chris Robason, Managing Director, Fissler USA – Souspreme Multi-Pot, Adamant Fry Pan, https://www.fissler.com/us/products/, Idar-Oberstein, Germany; Sarah Archer, https://www.sarah-archer.com/, Philadelphia, The Midcentury Kitchen: America's Favorite Room, from Workspace to Dreamscape, 1940s-1970s; Chris Frangiadis, Chef-Patron, Spork, Pittsburgh, http://sporkpittsburgh.com/, Spork Garden & Vegetarian Tasting Menu.
Eudell Watts IV, Old Arthur’s BBQ Sauces and Rubs, first made in 1860s, Chicago, https://www.oldarthurs.com/; Charlie McKenna, Lillie's Q, Southern Rubs, Marinades & Sauces, Restaurants in Chicago. https://www.lilliesq.com/where-we-come-from/ ; Chitra Agrawal, Brooklyn Delhi, Indian Inspired Sauces and Pickles, https://brooklyndelhi.com/; Laura Sorkin, Runamok Maple Syrups, Fairfax VT, https://runamokmaple.com/<
Focus on Italy: Stacy Adimando, Executive Editor Saveur, Brooklyn, http://stacyadimando.com/, Piatti: Plates and Platters for sharing inspired by Italy; Salvatore Russo-Tiesi, GM, Bono USA – Bono Sicilian Products including EVOO, https://www.bonousainc.com/, Fairfield NJ; Edouard Freda, Talia di Napoli, Genuine Neapolitan Pizza available to USA-nationwide, https://taliadinapoli.com/, Naples Italy and NYC.
John McReynolds, Sonoma CA, https://stoneedgefarm.com/ Stone Edge Farm Larder; Lauren McDuffie, Harvest and Honey Blog, https://harvestandhoney.com/, Smoke, Roots, Mountain, Harvest; Belinda Smith-Sullivan, Trenton SC, http://chefbelindaspices.com/, Just Peachy
Dan Alexander, https://daitd.com/ ; Creative Graphic Designer/Philosopher, Paris, Dordogne & Tel Aviv, Hummus; Jesse Wolfe, Founder/CEO, O’Dang Hummus Dips. Marinades & Salad Dressings, Orlando FL https://www.odanghummus.com/
How Sweet It Is: Tom Rogan, Founder & Head Chocolate Maker, Goodnow Farms, Sudbury MA, https://goodnowfarms.com/contact/; Rene Bollier. Andre's Chocolates, Kansas City MO, https://andreschocolates.com/; Chow Mezger, Jude’s Ice Cream. https://www.judes.co.uk/, Jude’s Ice Cream & Desserts: Scoops, Bakes, Shakes and Sauces.
Julio Peraza, Exec. Chef, Floor2, Fairmont Pittsburgh, http://www.fl2pgh.com; Teri Turner, Food Blogger, No Crumbs Left, www.nocrumbsleft.net; Harry Rosenbloom, Founder, The Brooklyn Kitchen. O-Med Slow Fermentation Vinegars & Oils, Available through Philosophy Foods, www.philosophyfoods.com, www.thebrooklynkitchen.com
Andrea Nguyan, https://www.vietworldkitchen.com/, Vietnamese Food Any Day; Eric Silverstein, https://thepeachedtortilla.com, The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas; Rosie Daykin, https://butter-baked-goods.myshopify.com/, Let Me Feed You
Chris Radomski, Dukes Spirits, made to John Wayne’s personal formula, http://www.dukespirits.com/; Monica Badlani, House of Somrus Indian-style Cream Liqueurs, https://www.somrus.com/; Derek Brown; http://www.drinkcompany.com/, Spirits, Sugar, Water, Bitters
An Episode dedicated to Veggies!:Abra Berens, Chef-Farmer; Ruffage: A Practical Guide to Vegetables https://www.abraberens.com/; Hetty McKinnon, PeddlerJournal, Family: New Vegetarian Comfort Food To Nourish Everyday https://www.peddlerjournal.com//; Andy Reichgut, Veggies Made Great, (Garden Lite's) Frozen Frittata Line https://www.veggiesmadegreat.com/.
Allison Akins, Cabot Cheese Creamery, 5 Mile Farm, www.cabotcheese.com; Marsh Skeele, Sitka Wild Alaskan Salmon, www.sitkasalmonshares.com; Anthony Lingis, Beef Jerky Outlet, www.beefjerkyoutlet.com..
Leah Chase. NOLA, Queen of Creole Cuisine, passes at age 98; Adam Knoerzer, USA National Winner, South African Wine Cup, Sommelier at Palate Partners, Pittsburgh https://www.palatepartners.com/, https://www.wosa.co.za/Sommelier/, ; Leah Lizarondo, 412 Food Rescue’s Pittsburgh Community Kitchen, https://412foodrescue.org/; Anna Francese Gass, http://www.annasheirloomkitchen.com/, Heirloom Kitchen.
Gino Colangelo, Italian Prosecco DOC. NYC, http://www.colangelopr.com; www.casaprosecco.com; Joe Caro, Gin Mare from Spain, https://www.ginmare.com/en/product/; Mike Juergens, Socal Silver Rum from California, https://socalrum.com/home, Planting Vines in Bhutan, https://www.thedrinksbusiness.com/2019/04/first-vineyards-planted-in-bhutan/.
Pollan Family-Mostly Plants, http://pollanfamilytable.com/; Gene Baur-animal rights & vegan activist, Farm Sanctuary, Watkins Glen NY, www.farmsanctuary.org, Ika Cohen. Artisan Chocolatier, Tel Aviv Israel, https://www.ikachocolate.com/
Isaac Toups, Toups Meatery, NOLA, http://toupsmeatery.com/about/; Will Horowitz, Duck’s Eatery and Harry & Ida’s Meat Supply, NYC, http://www.duckseatery.com/; Jamie Purviance, Master Griller, Weber-Stephen, Palatine IL, https://www.weber.com/US/en/home/.
Elisa Callow, The Urban Forager, East LA, http://www.theurbanforager.co; Marisa McClellan, The Food in Jars Kitchen, Philadelphia, https://foodinjars.com/; Nicole Ponseca, I am a Filipino, Jeepney, NYC, http://www.jeepneynyc.com/
Everybody Loves Italy!! Matteo Frescobaldi, Florence, Laudemio Frescobaldi EVOO, https://en.frescobaldi.com/world-of-frescobaldi/laudemio/; Elizabeth Minchilli, Rome, The Italian Table, https://www.elizabethminchilli.com/; Rosario Safina, Da Rosario, Bronx, Organic Truffle Products, https://www.darosario.com/
Wines with a Difference: Patrick Bennett, Vineyard Brands, Fortified Wines: Port and Madeira, Birmingham AL, http://www.vineyardbrands.com/; Cameron Hughes, Negociant-Founder. C H Wine, San Francisco, https://chwine.com/; Janet Fletcher, Food Writer, Napa CA, http://www.janetfletcher.com/, Wine Country Table
An Episode devoted to Cheese: Paula Lambert, Founder, The Mozzarella Company, Dallas--Deep Ellum Blue, https://www.mozzco.com/; Tomas Pergola, Co-Founder, Cheddies Crackers, San Antonio, https://cheddiescrackers.com/; Claudia Lucero, Dairy Free Cheese, Portland OR, https://www.urbancheesecraft.com/
Christian Frangiadis. Spork Pittsburgh, and Jean-Paul Kissel, Seattle Concierge; Richard Bertinet, Bakery Kitchen and School, Bath, England, Crumb; Susie Norris, Food Market Gypsy, A Bakers Passport
Country Music Icon Martina McBride mixes in the Kitchen, My Recipe Playlist for Real Life; Mark Bittman. Dinner for Everyone: 100 Iconic Recipes made 3 Ways; Elizabeth Heiskell, The Southern LIving Party Cookbook: A Modern Guide to Gatheriing
Craig Davis, VisitPitsburgh, https://www.visitpittsburgh.com, announces British Airways non-stop flights Pittsburgh to London Heathrow start April 3; Katies Parla talks about the history, food & culture of South Italy https://katieparla.com, Food of the Italian South; Bruce Moffet, writes of the USA Southern kitchen, Bruce Moffett Cooks http://moffettrestaurantgroup.com/,
Alice Feiring, The Feiring Line, NYC, https://www.alicefeiring.com/, The Dirty Guide to Wine, Ryan Valentine, Cameron Mitchell Restaurants and Watershed Distillery, Columbus OH, https://cameronmitchell.com/, Blake Ragghianti and Mark Willson, Kingfly Spirits, Pittsburgh, www.kingflyspirits.com.
Celebrating Irish Food and Drink on St. Patrick’s Day. Darina Allen of Ballymaloe Cooking School near Corkl: Simply Delicious; Ross Lewis, Chef-Proprietor, Chapter One, Dublin; Phil Duff, Whiskey Ambassador and : Historian, Castle Knappogue,18 year old Irish Whiskey
Three Great New Books Take us through the Meal. Ellen KIng, Hewn Bakery Evanston, Heritage Baking, Sarah Arnour, Tripton VT, The Fat Kitchen; Odette Williams, Brooklyn, Simply Cake
Michael Crupain. What to Eat When; Chef Todd Richards, Soul: A Chef;s Culinary Evolution, http://richardssouthernfried.com/. Kim Cassar, Kayco, Tuscannini - All Kosher Food & Drink Imported from Italy, http://www.tuscaninifoods.com
Nina Olsson, Nourish Atelier, http://www.nourishatelier.com/; Feasts of Veg: Vibrant Vegetarian Recipes for Gatherings; Georgann Eubanks, .http://georganneubanks.net/ ,http://foodpilgrim.tumblr.com/, The Month of their Ripening; Elizabeth Young, https://www.stowellakefarm.com/about-stowel-lake-farm, Seven Seasons on Stowel Lake Farm.
Kat Kinsman, Senior Editor, Food & Wine, http://tart.org/kat/about-kat-kinsman/ Extra Krispy - Breakfast; Ethan Frisch & Ori Zohar, Founders, Burlap & Barrel, Exotic Spices and a Unique Business Model, https://www.burlapandbarrel.com/; Karen Mosholder, Owner, Bumbleberry Farms, Organic True Source Certified Honey & Honey Cream Spreads, https://www.bumbleberryfarms.com/
Big Pots and What Goes in them: Bruce Weinstein & Mark Scarbrough, http://www.bruceandmark.com/ The Instant Pot Bible; Naz Deravian, http://bottomofthepot.com/, Bottom of the Pot; Georgeanne Brennan, http://georgeannebrennan.com/ French Beans.
Bubbles and Sweets - Looking Forward to Valentine’s Day: Greg Doody, Vineyard Brands, Birmingham AL, http://vineyardbrands.com/main.aspx, Sparkling Vines, from Cava to Champagne (especially Rose/Pink); Daryush Parsi, Founder, Pajama Sweets, Persian Pistachio Brittle, Dallas TX, https://www.pajamasweets.com/; Rosemary Molloy, Rome, Italy, https://parade.com/member/rosemarymolloy, Authentic Italian Desserts.
Unusual Cookbooks Reflecting Unusual Life Stories: Meredith Erickson, Joe Beef: Surviving the Apocalypse, Montreal; Australia-born Naomi Nachman, Woodmere NY (www.kosher.com), Perfect Flavors; Guillermo Pernot, Cuba Libre Restaurants, Philadelphia, Atlantic City & DC, Cuba Cooks: Recipes & Secrets from Cuban Paladares & Their Chefs
Simple, Straight-forward Cooking – Top Chefs and Cookbook Authors Share their Recipes & Secrets for no-fuss meals: Christopher Kimball, Chef-Owner, Milk Street, Boston MA, www.177milkstreet.com, Milk Street Tuesday Nights; Anita Lo, Award-wining Chef, NYC, www.chefanitalo.com, Solo: A Modern Cookbook for a Party of One; Claire Tansey, Toronto, Canada, www.clairetansey.com,Uncomplicated: Taking the Stress Out of Home Cooking
An “all-beverage” episode to start the New Year: Jim Laughren, Certified Wine Educator, 50 Ways to Love Wine More; Jason Gorski, Winemaker, Delille Cellars D2, Woodinville WA; Ben Robinson, Editor-in-Chief – NY Observer, Beer Hacks: 100 Tips, Tricks & Projects.
Andrew Freeman, af&co, 2019 Trends Report for Dining & Hospitality, San Francisco; Keith Martin, Elysian Fields “Pure Bred” pasture-raised Lamb, Waynesburg PA, ; Jacques Dahan, Cluizel, Chocolate Boxes with Jingles, West Berlin NJ.
Real-Life Cooking: Dorie Greenspan, NYC & Paris, Everyday Dorie: The Way I Cook; Julia Turshen, Hudson Valley NY & www.equityatthetable.com, Now & Again: Go to Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers; Lindsay-Jean Hard, Ann Arbor MI, Cooking with Scraps: Turn Your Peels, Cores, Rinds, Stems, and other Odds & Ends into Delicious Meals.
Kanchan Koya, Brooklyn; https://www.spicespicebaby.com/. Spice Spice Baby: 100 Recipes with Healing Spices for your Family Table; Nik Sharma, Oakland CA, http://www.abrowntable.com/about/; Season: 100 Recipes for Big Flavors; Rinku Bhattacharya, Hudson Valley NY, Instant Indian: Classic Foods from every region of India made easy in the Instant Pot.
Stories from the Farm & Kitchen and an outstanding program to eliminate food waste & hunger: Sukey & John Jamison, Jamison Lamb Farm, Latrobe PA, https://www.jamisonfarm.com/, Coyotes in the Pasture and Wolves at the Door; Ann Hood, Providence RI, https://www.annhood.us/home, Kitchen Yarns: Notes on Life, Love & Food; Leah Lizerando, Co-Founder/CEO, 412 Food Rescue, Pittsburgh, https://412foodrescue.org/.
Viva Italia, how to Eat & Drink like a native Italian: Mary Ann Esposito, Ciao Italia: My Lifelong Food Adventures in Italy, https://www.ciaoitalia.com/; Julia della Croce, America’s Test Kitchen in collaboration with National Geographic, Tasting Italy, http://www.juliadellacroce.com/; Matt Hirschenbein, Disaronno Wears Trussardi, 2018’s Limited Edition Bottle, http://www.disaronno.com/en/limited-edition#trussardi.
FOTE Galway 2018 Old Friends and New: Matt Orlando, Chef-Owner, Amass, Copenhagen, https://amassrestaurant.com/; Enda McEvoy, Chef-Partner, Loam, Galway, https://loamgalway.com/; Jess Murphy, Chef-Partner, Kai, Galway, http://kaicaferestaurant.com/; Heather Flaherty, Chef-Owner, Builin Blasta Café Bakery, Spiddal Galway, https://builinblasta.ie/.
Food on The Edge 2018 Galway III: Sasu Laukkonen, Chef-Owner, Ora, Helsinki Finland, http://orarestaurant.fi/en/home/; Duncan Welgemoed, Chef-Owner, Africola, Adelaide Australia, https://www.africola.com.au/; Julie Dupouy, Sommelier Consultant - Chapter One Restaurant, Dublin, The Irish Guild of Sommeliers, http://down2wine.ie/; Didier Fertilati, Fuego-Amigo, Denia Spain, http://www.fuego-amigo.com/en/, also Restaurant Manager, Quique Dacosta Restaurant, https://en.quiquedacosta.es/.
British Michelin-Starred Chefs at Food on the Edge in Galway: Clare Smyth, Chef-Owner, Core by Clare Smith, 2 Stars within one year of opening, London; Nathan Outlaw, Chef-Owner, Port Isaac Cornwall, https://nathan-outlaw.com/restaurants/restaurant-nathan-outlaw/, 2 Stars since 2011; Jeremy Chan and Ire Hassan-Odukale, Partners, Ikoyi, London, 1st African-inspired restaurant to win Michelin Star, in 2019 Guide.
Happening now: Christian Frangiadis, Chef/Owner, & Sean Enright, GM, Spork, Spork Pit, Pittsburgh, www.sporkpittsburgh.com , https://sporkpit.flywheelsites.com/, discuss special offerings for fall & Thanksgiving. Then coverage begins of Food On The Edge 2018 https://foodontheedge.ie/what-is-fote & other goings-on in Galway & Western Ireland: Graham Roberts, Partner, Connemara Smokehouse, Ballyconneely, www.smokehouse.ie; PJ Ryan, Cashel Farmhouse Cheesemakers, J&L Grubb Ltd, Beechmount Farm, Fethard, http://www.cashelblue.com/; John Shine, Shines Seafood, Killybegs, Co. Donegal, http://shinesseafood.ie/, Wild Irish Tuna; Phillip Duff, Knappogue Castle Irish Whiskey, Knappogue Castle, County Clare, https://www.knappoguewhiskey.com/.
The Mediteranean Diet, and its Secrets--where to find outstanding essential Ingredients: Susie Theodorou, Food Stylist, London (Greek Cypriot Ethnicity), http://www.susietheodorou.com/, Mediterranean: Naturally Nutritious Recipes from the World’s Healthiest Diet; Luci Sheehan, US Brand Ambassador, Oleificio Zucchi, Umbria Italy, https://www.zucchi.com/us/brand-and-values/, Award-winning Fine Olive Oils Produced Sustainably; David Yourd, Partner, Philosophy Foods and Regalis Foods, Long Island City NY, http://www.philosophyfoods.com/, http://www.regalisfoods.com/, Importor/Distributor Artisanal Food Products--these from Spain, particularly Galicia.
A Drinking Man’s (and Drinking Woman’s) Program, Landmark Bars and the Story of Wine: Jurgen Lijcops, Bar BurBure, Antwerp Belgium, www.barburbure.be,150 Bars you need to Visit before You Die; Charles Schumann, Founder, The American Bar, Munich Germany. http://schumanns.de/en/index.html, The American Bar: The Artistry of Mixing Drinks; Kevin Begos, Chapel Hill NC, https://www.kevinbegos.com/index.html, Tasting the Past: The Science of Flavor and the Search for the Origins of Wine.
A Genuine Variety Show: JP McMahon, Founder and Convener, Food on the Edge (FOTE), https://foodontheedge.ie/what-is-fote/, Galway Ireland, also Chef/Partner, Aniar, http://aniarrestaurant.ie/; Nicole Blum, Cidermaker, Carr’s Ciderhouse, Hadley MA. http://www.carrsciderhouse.com/, Ciderhouse Cookbook; Neil Grosscup, CEO/Master-Blender, Tanteo Spirits, Jalapeno-spiced Tequila, Brooklyn, https://www.tanteotequila.com/.
Up, Up and Away. Three Chefs tell their stories and recipes about Places that are High or Far Away: Marla Meredith, Telluride CO, https://marlameridith.com/, High Alpine Cuisine; Nevada Berg, Numedal Norway, http://www.northwildkitchen.com/, North Wild Kitchen: Home Cooking from the Heart of Norway; Georgia Freedman, Richmond CA, http://georgiafreedman.com/, Cooking South of the Clouds (Yunnan Province , China).
Today we talk about two iconic & mindful product lines for stylishly processing food & drink: Marie Vavassori-Fundis, Peugeot, Mills & Spices, Wine Opener, Paris, France, http://www.peugeot-saveurs.com/, April Strogen, Capresso, Electric Kettles and Coffee Makers, including the Pour-over Kettle & the Coffee Team Pro Plus https://www.capresso.com/about-capresso.
Three Southern (USA) perspectives: Kathleen Purvis, Journalist & Blogger, Charlottte Observer & http://kathleenpurvis.com/blog/, Distilling the South: A Guide to Southern Craft Liquors; Perre Coleman Magness, Memphis TN, https://www.cookstr.com/users/perre-coleman-magness, Southern Snacks; 77 Recipes for Small Bites with Big Flavors: Sara Foster, Owner, Foster’s Market, Durham NC, https://www.fostersmarket.com/, Pie: a Savor the South Cookbook.
“Spice is Nice” – OTM gets great Insight on how to use Spices in Your Kitchen: Harneet Bawega, Devina Smith & Nirmal Save, Spice Flavor Combinations from the Famous Gunpowder Restaurant, London UK, http://www.gunpowderlondon.com/, Gunpowder: Explosive Flavors from Modern India; Nash Patel & Leda Scheintaub, Owners, Dosa Kitchen Food Truck & Leda’s Kitchen, Brattleboro VT, http://ledaskitchen.com/dosa-kitchen/, Dosa Kitchen: Recipes for India’s Favorite Street Food; Richard Lassale, Founder, Entube, Los Angeles, https://www.entube.la, Creatively Packaged Spice Pastes, in Tubes & Tins.
Rum, the Original Distilled Beverage, is making a Big Comeback. OTM interviews the Author of a Definitive Book, plus three producers of today’s new Style Rums: Wayne Curtis, Contributing Editor, The Atlantic, http://wayne-curtis.squarespace.com/about/, And a Bottle of Rum: A History of the New World in 10 Cocktails (revised & updated); Matt Strickland, Head Distiller, District Distilling, Buzzard Point Barrel-Aged Rum, Washington DC, http://www.district-distilling.com/; Roberto Serralis, Business Development VP, Don Q, Double-Aged Vermouth Cask Finish Rum, Ponce Puerto Rico, https://donq.com/; Kayla Mata, Brand Ambassador, Mount Gay Rum, Barbados, https://www.mountgayrum.com/.
Pittsburgh Area Chefs “Gather” at a Farm Dinner benefiting The Bradley Center, plus insights into cooking fish & perspectives re Seaweed: Tony Verdream, Executive Chef, Pines Tavern, Gibsonia PA, http://www.thepinestavern.com/, & participating Chef in “Gathering of Chefs”, a Farm to Fork Event http://www.thebradleycenter.org/gatheringofchefs/; Joe Gurrera, Owner, Citarella Seafood Shops, NY area, https://www.citarella.com/, Joe Knows Fish: Taking the Intimidation out of Cooking Seafood; Susan Hand Shetterly, Seaweed Expert, Coast of Maine, http://www.susanhandshetterly.com/, Seaweed Chronicles: a World at the Water’s Edge.
What’s going on in the Kitchen? Bruce Weinstein & Mark Scarbrough, Owners, MediaEats, https://www.mediaeats.com/, The Kitchen Short Cut Bible: More than 200 Recipes to make Real Food Real Fast; Ann Mah, Food & Travel Writer, Washington DC & Paris, http://www.annmah.net/, Instantly French; Mardi Michels, French Teacher & Blogger, Toronto, https://www.eatlivetravelwrite.com, In the French Kitchen with Kids.
Some Foods and their Stories: Robert Schuler, Director of Public Relations, Melissa’s Produce, Los Angeles, https://www.melissas.com/; Vivianna Karamanis, Hellenic Farms, Greece & Roselle NJ, http://www.hellenicfarms.com/; Leslie Bullock, Owner, Cat Island Cookies, Pass Christian MS, https://catislandcookies.com/.
Translating Traditional International Cuisine into Exciting Modern Dishes & Flavors: Jonah Miller & Nate Adler, Partners, Huertas Kitchen & Bar, NYC, www.huertasnyc.com; The New Spanish: Bites Feasts & Drinks; Katrin Bjork, Blogger, Hudson Valley NY. https://modernwifestyle.com/, From The North: A Simple & Modern Approach to Authentic Nordic Cooking; Rawia Bishara, Chef-Owner, Tanoreen, Brooklyn, www.tanoreen.com, Levant: New Middle Eastern Cooking from Tanoreen.
Cheese, Cheese & More Cheese. OTM covers the American Cheese Society Conference & Awards event, recently held in our home city of Pittsburgh. Cheesemakers at the Event, and some of the USA’s Best we met by phone ahead of the Show: David Jablons, Tomales Farmstead Creamery, Tomales CA, http://www.tolumafarms.com/; Kendall Russell, Lark’s Meadow Farms, Rexberg ID, https://www.larksmeadowfarms.com/; Kathryn Spann, Prodigal Farm, Rougemont NC, http://prodigalfarm.com/; Peggy Smith, Co-Founder, Cowgirl Creamery, Pt Reyes & San Francisco CA, https://www.cowgirlcreamery.com/about-us; Katie Fuhrmann, La Clare Family Creamery, Malone WI, https://www.laclarefamilycreamery.com/info; Veronica Baetje, Baetje Farms, Bloomsdale MO, http://baetjefarms.com/
Two Fabulous Restaurants in Barcelona: Chef-Partner Eduard Xatruch, Disfrutar, http://www.disfrutarbarcelona.com/; Chef-Partner Raul Balam, Sous Chef Murlo & Maitre’D Federico, Moments at The Mandarin Oriental, https://www.mandarinoriental.com/barcelona/passeig-de-gracia/fine-dining/restaurants/catalan-cuisine/moments.
Restaurants in Bilbao and vicinity: Roberto& Maria Asua, Co-owners, Andra Mari & Aretxondo, Galdakao, http://www.andra-mari.com/en/ & http://www.aretxondo.com/, also Chef Eskerriik Asko, Margarita Atutxa & Zurine Garcia; Iker Barrenetxea Arando. Chef, Eneko Bilbao, Bilbao www.enekobilbao.restaurant; Daniel Garcia, Chef-Owner, Zortziko, El Viejo Zortzi, Atea, Bilbao, www.zortziko.es, www.viejozortzi.es, www.atearestaurante.com.
On the Menu continues several weeks coverage of Spain’s Culinary scene and World’s 50 Best Restaurant Awards--A Week in Bilbao/San Sebastian and another in Barcelona. Listen to: Elena Arzak, Chef-Partner, Arzak, San Sebastian, https://www.arzak.es/; Joana Vasconcelos (Lisbon, Portugal Artist), Food and Art Panelist at Bilbao Guggenheim conference, http://joanavasconcelos.com/index.aspx; Andre Chiang, Chef-Owner, Taipei, Taiwan, http://restaurantandre.com/; J P McMahon, Chef-Partner, Aniar Restaurant, Galway Ireland. http://aniarrestaurant.ie/; Mark Bright, Partner & Sommelier, Saison, San Francisco, www.saisonsf.com; Paolo Casagrande, Chef, Lasarte, Barcelona Spain, https://www.restaurantlasarte.com/, https://www.monumenthotel.com/en/hotel-1/.
On the Menu starts several weeks coverage of Spain’s Culinary Delights and the World’s 50 Best Restaurant Awards, “Basque Style”--a week in Bilbao-San Sebastian and another in Barcelona. Massimo Bottura, Osteria Francescana in Modena, Italy, https://www.osteriafrancescana.it/, returns to the Top Spot, and everybody is thrilled, even Spain’s Can Roca, Girona, https://cellercanroca.com/index.htm, which dropped the short distance to #2. For more about 50 Best - https://www.theworlds50best.com/. Eneko Atxa, Chef-owner, Azurmendi, Bilbao, et al, https://azurmendi.restaurant/en, organized a Sustainabilty conference. Listen to his ideas re the world's food supply. Then, Carme Ruscalleda, Chef-Partner, Restaurant San Pau, https://www.ruscalleda.cat/en/, San Pol de Mar, Celebrating 30 Years (& us celebrating our 45th Wedding anniversary), shares her always-forward-thinking concepts.
Kathy Lund, CEO High Plains Bison, Denver CO, www.highplainsbison.com, and National Bison Association, www.bisoncentral.com; Christopher Hirsheimer & Melissa Hamilton, Owners, The Canal House, Milford NJ, www.thecanalhouse.com, What’s new at The Canal House, & working with John & Sukey Jamison on their soon-to-come new Book about their Latrobe PA organic Lamb Farm, https://www.jamisonfarm.com/; Jessica Gavin, Culinary Scientist, Orange County CA, www.jessicagavin.com & www.nutrilite.com, Easy Culinary Science for Better Cooking.
World’s 50 Best Restaurant Awards is only 48 hours away. Tune in at https://www.finedininglovers.com/tag/50-best-restaurants. Then today's OTM program--Cheese, Wine & a Guide to NYC “watering holes:”. Nora Weiser, Executive Director, American Cheese Society, Denver CO, www.cheesesociety.org – the Upcoming 2018 Conference in Pittsburgh, July 25-28, 2018; Kathleen Bershad, Wine Educator, Armonk NY, http://finewineconcierge.com/, The Wine Lovers’s Apprentice; John Tebeau, Artist, Bar & Liquor Maven, NYC, https://tebeau.com/, Bars Taverns & Dives New Yorkers Love.
Big Flavors, Ancient & Modern, Cuisines of Different Countries & Cultures. Joan Nathan, Author & Journalist, Washington DC, www.joannathan.com, King Solomon’s Table; Chef Hari Nayak, Café Spice, Indian, Prepared Meals, 2018 winner of Gold Sofi Awards, Hudson Valley NY, www.cafespice.com; Adam Fleischman, Owner, Umami Burger & 800 Degrees Pizza (40 locations), www.umamiburger.com, Flavor Bombs: The Umami Ingredients That Make Taste Explode.
Two Great Ladies of the culinary world share life experiences, history and kitchen secrets: Chef & Food Writer Anissa Helou, London, UK & Trapani, Sicily, http://www.anissas.com/, Feast: Food of the Islamic World; Chef-Restaurateur, TV Personality & Author Lidia Matticchio Bastianich, Long Island NY, https://www.biography.com/people/lidia-bastianich, http://lidiasitaly.com/, My American Dream: A Life of Love Family & Food.
The Scoop on the 2018 World’s 50 Best Restaurant Awards: William Drew of William Reed Business Media, Founders & Organizers. Now in its 16th Year, the 50Best will run in Spain’s Basque Country, June 17-19 https://www.theworlds50best.com/blog/News/save-the-date-worlds-50-best-bilbao.html. Then, Isabel Cruz, Chef-Owner, Isabel’s Cantina, San Diego, http://isabelscantinasd.com/, The Latin Table; and Tom Rogan, Co-Owner, Goodnow Farms, Sudbury MA, www.goodnowfarms.com, Makers of exqusite Single Origin Bean-to-Bar Chocolate.
Looking South—first, delicious traditions of The South USA, then reinvigorating vital Agrarian Roots in Georgia; and, finally, a Dietary Marvel to know about from “South of the Border:” Virginia Willis, Author & Journalist, Atlanta GA, http://virginiawillis.com/; Secrets of the Southern Table; Will & Jenni Harris, Owners, White Oak Pastures, Bluffton GA, www.whiteoakpastures.com, Organic & All-Natural Meats and Vegetables, including Iberico Hogs finished on Pecans & Peanuts; Adriana Gomez, Founder, Salviana, Importer & Distributor, Raw Maguey Sap from Mexico - Sweetener, Prebiotic & Probiotic, Los Angeles, www.salviana.com.
The 2018 James Beard Awards – some new themes &, as always, exciting winners. Then, listen to a woman who founded a successful career in Cheese, and one with the ultimate expertise in Pressure Cooking: Michele Buster, Founder, Forever Cheese, Long Island City NY, www.forevercheese.com; Laura Pazzaglia, Rome, Italy, www.hipcooking.com, HIP Pressure Cooking. Finally, to all you Mothers out there, have a Happy, Happy, Happy Day.
This week we’re in an Imbibing State of Mind. First, Michter’s, founded in 18th Century Pennsylvania, is back in a big way with a 10-Year-aged Bourbon. Next, an American ”Italophile” explains that country’s Cocktail Culture. Finally, who knew about Wine made in Garages: Pamela Heilmann, Master Distiller, & Andrea Wilson, Master of Maturation, Michter’s, Louisville KY, https://michters.com/; Annette Jospeph, Lover of All Things Italian, Rome Italy, www.annettejosephstyle.com, Cocktail Italiano; Doug Minnick, Founder & Partner, Garagiste Wine Festival, May 12, 2018, Sonoma CA, https://www.sonomacounty.com/sonoma-events/garagiste-wine-festival-sonoma.
Gearing up for the 2018 James Beard Awards, including conversations with two finalists, pplus an Indispensable Resource cataloging Chef’s' “little black books." This year’s James Beard Awards return to Chicago, May 7. We chat about what these awards are all about, and how you can join in the fun. Details at https://www.jamesbeard.org/awards/tickets. Note that the Media Awards were in NYC April 29 were sold out. Today's OTM: Clare De Boer, Chef Partner, King, NYC, Finalist for Rising Star Chef, www.kingrestaurantnyc.com; Zachary Golper, Founder & Owner, Bien Cuit, NYC, Finalist for Best Baker, http://www.biencuit.com/; Joshua David Stein, Editor for The Americas, Where Chefs Eat – 3rd Edition & App, http://www.phaidon.com/store/food-cook/where-chefs-eat-9780714875651/.
Books to really cook from: Justin Chapple of Mad Genius Tips, http://www.justinchapple.com/, Just Cook It; Siri Daly, http://siriouslydelicious.blogspot.com/, Siriously Delicious: 100 Nutritious (and not so Nutritious) Simple Recipes for Real Home Cooks; Debbie Moose, Raleigh NC, www.debbiemoose.com, Carolina Catch: Cooking North Carolina Fish & Shellfish from Mountains to Coast.
Don’t forget to File your Tax Return by Monday. Alison Clare Steingold, Los Angeles, https://alisonsteingold.contently.com/, The LA Cookbook: Recipes from the Best Restaurants Bakeries & Bars in Los Angeles; Georgeanne Brennan, http://georgeannebrennan.com/., Windows on Provence: Musings on the Food, Wine and Culture of the South of France; Chris Nathan, Founder & CEO, Cocavo, Whangarei, NZ, www.cocavo,com, Combining Coconut & Avocado for Cooking Oils.
Great Books on how to Cook with greater variety, plus a Mexican-American Success Story you can emulate in Your Kitchen: Alison Roman, Brooklyn NY, https://www.alisoneroman.com/about/, Dining In: Highly Cookable Recipes; Jenn Segal, Blogger, Potomac MD, https://www.onceuponachef.com/, Once Upon a Chef; Eddie Hernandez, Chef-Partner, Taqueria Del Sol, several locations in GA & TN, www.taqueriadelsol.com/, Turnip Greens & Tortillas: A Mexican Chef Spices up the Southern Kitchen.
We wish Happy Easter & Passover to all ON the Menu listeners around the world. A tribute to an Iconic Chef, who celebrated the Cooking of the American South; Who knew about Jelly Bean’s most popular flavors; plus Craft Cider and an Unusual Urban experiment: Sara Franklin, https://www.sarabfranklin.com/, Kingston NY, Edna Lewis: At the Table with an American Legend; Tom Carter, Media Director, The Candystore, LA, www.candystore.com, Statistical Analysis Reveals the most Popular Flavor of Jelly Beans; Alejandro del Peral, Fonder & Cider Maker, Nine Pin Cider, www.ninepincider.com, Albany NY, Craft Cider & the Urban Orchard Project.
Exotic, Award-winning Chocolate Bars, Milk made from Oats & a New Tea Taste Sensation: Brian Wallace, Founder & Partner, Endorfin Foods, Craft Chocolate Bars with Cardamone, Absinthe, Coconut Mylk & Sugar, Berkeley CA, www.endorfinfoods.com; Mike Messersmith, US General Mgr, Oatly-the original Oat Milk, NYC, www.oatly.com; Jenny Zheng, Founder, Little Fluffy Head Café, Bubble Teas & Cheese Teas, LA, www.littlefluffyhead.com.
A Definitive Tome on Spiritous Liquors, and Cocktail Mixers to rave about. Also Kosher Foods- not just for Passover: Richard Carleton Hacker, a True Expert on Spirits from around the world, Sherman Oaks CA, The Connoisseur's Guide to Worldwide Spirits, http://www.richardcarletonhacker.com/; Meredith Orfanos, Director of Communications, Powell & Mahoney Craft Cocktail Mixes, Salem MA, https://www.powellandmahoney.com/; Vicki Jakubovic, Spokesperson for Kayco, Bayonne NJ, www.kayco.com & www.kosher.com.
Fresh Ways with both Meat & Vegetables: Lee Clayton Roper, The Seasoned Kitchen, Denver CO, www.seasonedkitchen.com/, Fresh Tastes: From a Well-Seasoned Kitchen; Camas Davis, Founder, The Good Meat Project, Portland OR, www.thegoodmeatproject.com; Shelley Westerhausen, Vegetarian Ventures, Bloomington IN, www.vegetarianventures.com, Platters & Boards: Beautiful, Casual Spreads for Every Occasion.
Meet a Pittsburgh-based James Beard Foundation Semi-Finalist for Outstanding Restauranteur, Take a New Look at Essential Sauces and Find a Fresh Approach to Cooking Vegan: Rick Deshantz, Founder & Partner, Deshantz Restaurant Group, Pittsburgh, http://richarddeshantz.com/restaurants/, Semi Finalist, JBF Outstanding Restaurateur; Lorilynn Bauer, TV Personality – Iron Chef America, Redwood City CA, https://twitter.com/redlulucooks, The Art of the Perfect Sauce (with Ramin Ganeshram); Rita Serano, Food Blogger, Amsterdam Netherlands, http://www.ritaserano.com/, Vegan in 7: Delicious Plant-based Recipes in 7 Ingredients or Fewer.
Honoring Chinese New Year, a fresh approach to Potluck Dinners, and Indian cooking tweaked American: Hsiao-Ching Chou. Food Journalist & Cooking Instructor, Seattle WA, www.mychinesesoulfood.com, Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir Fries. Soups & More; Ali Rosen, TV Chef, Charleston SC, www.potluckvideo.com, Bring It: Tried & True Recipes for Potlucks & Casual Entertaining; Asha Shivakumar, Blogger, San Francisco, www.foodfashionparty.com, Masala & Meatballs: Incredible Indian Dishes with an American Twist.
This week – a Miscellany--a serial 2-Star British Chef, 5 Generations of Cheesemaking & a new bakery incubator in in Pittsburgh: Michael Wignall, embarking on a new Restaurant Venture after winning 2 Michelin Stars in Yorkshire, in Surrey and most recently at Gidleigh Park in Devon UK; Sid Cook Master Cheesemaker, Carr Valley Cheese, La Valle WI, http://www.carrvalleycheese.com/aboutus.asp; Phil Enck, Manager, The Bakery Society of Pittsburgh-First Bakery Incubator in the USA, www.tbspgh.com
Healthy Eating & Drinking: Mark Stevens, Author & Film Director, New Orleans LA, Cooking with Spices: 100 Recipes for Blends, Marinades & Sauces from around the World; Lee White, Mendocino Teas, Tuber Tonic, Chai & Fine Teas, https://mendocinotea.com/; Paula Shoyer, Chevy Chase MD, www.thekosherbaker.com, The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion.
120 Years of Artisanal Grappa Distillation, Farmed Snails, a Great Book about Charcuterie, and Wines from Australia’s Mornington Peninsula (in honor of the Australian Open Tennis Tournament ending today): Antonella & Elisabetta Nonino, Family Partners, Nonino Distillatori, Percoto, Friuli Venezia Giulia, Italy, www.grappanonino.it; Taylor Knapp, Founder, Peconic Snails, Fresh Snails & Snail Caviar, Cutchogue NY www.peconicescargot.com; Meredith Leigh, Mereleigh Food, Ashville NC, www.mereleighfood.com, Pure Charcuterie: the Craft & Poetry of Curing Meats at Home; then Ocean 8 & Polpero wines from the Mornington Peninsula, Victoria Australia.
Baking with Metal Sheets, cooking with Woks & Special Treats – Belgian Chocolate & Napa Wines with a Southern Connection: Andris Lagsdin, Inventor of the Baking Steel, Boston MA, www.bakingsteel.com; Baking with Steel: The Revolutionary New Approach to Perfect Pizza Bread & More; Ching-He Huang, TV Chef & Inventor of The Lotus Wok, LA-London & Asia, https://www.chinghehuang.com/; Stir Crazy: 100 Deliciously Healthy Stir-Fry Recipes; Jean-Paul Hepp, Chocodiem Belgian Artisan Chocolate, Clinton NJ & Easton PA, www.chocodiem.com; Gustavo Gonzalez, Winemaker, Mira Family Estates, Napa CA & Charleston SC, Mira’s inaugural Merlot vintage, www.miranapa.com.
Super Sauces and/or Simple Meals:James Patterson, Brooklyn, www.jimcooks.com, Sauces: Classical & Contemporary Sauce Making 4th Edition; Vanessa Seder, Stonewall Kitchen, York Maine, http://www.vanessaseder.com/, Secret Sauces: Fresh & Modern Recipes with Hundreds of Ideas for Elevating Everyday Dishes; Amanda Cushman, Chapel Hill NC, www.amandacooks.com, Simple Real Food: Delicious Clean Food Prepared Simply; Cynthia Graubart, Atlanta GA, www.cynthiagraubart.com, Sunday Suppers: Simple Delicious Menus for Family Gatherings.
Very Merry Christmas Greetings to all OTM Listeners around the World. And for this Week’s program - Who celebrates the Festive Season Better than Italians – we bring you three of our Best. Lidia Bastianich, Chef-Restaurateur & Cooking TV Celebrity, Queens NYC, www.lidiasitaly.com, Celebrate like an Italian: 220 Foolproof Recipes that make every Meal a Party; Gabrielle Corcors, Chef-Partner, The Tuscan Gun, Brooklyn, http://thetuscangun.com/, Super Tuscan: Heritage Recipes & Simple Pleasures from our Kitchen to Your Table; Lorenzo DeMonaco, Owner, Winemaker, La Segreta, Collazzonia, Umbria Italy, www.lasegreta.com, Fine Wines and Olive Oils;
Three outstanding contributions to the Cookbook genre: Karen Page, with Photographer Andrew Dornenburg, NYC, https://www.karenandandrew.com/, Kitchen Creativity: Unlocking Culinary Genius; Bill Esparza, Journalist & TV personality, Los Angeles, www.streetgourmetla.com, L A Mexicano: Recipes, People, Places; Julia Turshen, Upstate NY, http://www.juliaturshen.com/, Feed the Resistance: Recipes & Ideas for Getting Involved.
How the USA won the celebrated Bocuse D’Or. It took a big page-turner book by a winning chef to explain how, a captivating account. OTM’s long time friend and popular PBS chef, Chris Fennimore, finally pens his first Cookbook; and Food Industry Guru Andrew Freeman “crystal balls” what to expect in 2018: Philip Tessier, formerly Executive Sous Chef, The French Laundry, http://www.philiptessier.com, co-founder and culinary director of Hestan Smart Cooking; http://www.hestan.com/newsroom/; Chasing Bocuse: Americas Journey to the Culinary World Stage; Chris Fennimore, many years Host of QED Cooks, http://www.pbs.org/food/ (with Chef Daniel Agurera), Simple Pleasures: Recipes & Memories of Real Food); Andrew Freeman, Restaurant & Hospitality Consulting Specialist, the af&co 2018 Trends Report https://www.afandco.com/.
A Mostly Liquid Program--Wine, Rum, Tonics and ……. Marshmallows (with cocoa); Christian Roguenant, Winemaker, Niven Family Wine Estates, Eden Valley – Paso Robles, California, www.nivenfamilywines.com, specializing in exotic grapes (Gruner Veltliner, Albarino) and True Myth, a glorious Cab with Butterflies all over the label; Tunch & Aylin Doker, Partners, Turquoiselife, Importers & Distributors of unique international Cordials – such as Parce Rum from Colombia, Chicago IL, www.turquoiselife.com; Rachel de Thample, River Cottage, Axminster UK, www.racheldethamples.com, Vital Tonics & Soothing Teas: Traditional & Modern Remedies; Lindzi Shanks & Kat Connor, Partners, XO Marshmallows, Chicago IL, https://www.xomarshmallow.com.
Culinary Giants dish food: Darina Allen, Founder, Ballymaloe Cookery School, Shanagarry, E. Cork, Ireland, www.cookingisfun.ie, Grow Cook Nourish: A Kitchen Garden Companion in 400 Recipes; Joanne Chang, Owner, Flour Bakeries, & Myer+ Chang Cafe, Boston MA, https://flourbakery.com/,Myers & Chang At Home; Myron Mixon, BBQ Master, Unadilla GA, http://www.jacksoldsouth.com/, https://myronmixonsmokers.com/, https://www.mapleguild.com, Tailgating with Maple.
We wish Happy Thanksgiving to all of you. Based on recent information, even European Restaurants are beginning to catch on to demand for the USA-traditional Roast Turkey with Cranberry Sauce that will be on our Menu too! But today’s program is mostly about Baking, plus a new source of cleverly designed, sustainable food & drink containers: Jim Lahey, Founder, Sullivan Street Bakery NYC, Miami FL, www.sullivanstreetbakery.com; The Sullivan Street Bakery Cookbook; Amy Emberling & Frank Carollo, Zingermans Bakehouse, Ann Arbor MI, www.zingermansbakehouse.com, Zingerman's Bakehouse; Jon Fox, CEO, Ecovessel, innovatively designed food & drink containers, Boulder CO, www.ecovessel.com
Dairy Stories!! Alejandro Gomez, Founder, & Alexa Bell, Director Business Development, Buf Creamery, Colombia & Charlottesville VA, Producers of Mozzarella, Burrata, Ricotta, etc, from the Milk of Grass-Fed Water Bufffalo, www.bufcreamery.com; Elaine Khosrova, Food Historian, Hudson Valley NY, Butter: A Rich History; Jim Richards, CEO, Milkadamia, Nut Milk made from Australian Macadamia Nuts, Byron Bay NSW & Burr Ridge IL, http://www.milkadamia.com/; Lisa Steele, Chicken Farmer, Maine; http://www.fresheggsdaily.com/, Fresh Eggs Daily.
Remember to turn back your timepieces. This program is our report from the StarChefs 12th Annual International Chefs Congress held recently in Brooklyn--3 FULL days meeting Chefs and Exhibitors, and despite how busy it was we captured some interesting sound bites: Eduardo Jordan, Chef-Owner, June Baby & Salare, Seattle, https://www.junebabyseattle.com/, http://salarerestaurant.com/; Hari Cameron, Chef Owner, a(muse) & Grandpa Mac, Rehoboth DE, http://www.amuse-rehoboth.com/, http://www.grandpamac.com/; Luis Arce Mota, Chef-Partner, La Contenta NYC, http://lacontentanyc.com/; Max McCalman, Maitre Fromager, NYC, http://www.max-mccalman.com/; David Sasuga, Fresh Origins, Exotic Edible Flowers & Plants, including Wasabi Leaves & Stems, San Marcos CA, www.freshorigins.com; Michael Fabro, VP North America, ORA KING, King Salmon from NZ, www.orakingsalmon.com, NYC; Gabriele de Foresta & Elliott Pierron, CNI Brands, Importers of Pisco from Chile, NYC, www.cnibrands.com; Emma Charron, www.mbws.com, Ft, Lauderdale FL, Templeton Rye, http://www.templetonrye.com/, Templeton IA
Cooking, it’s all about the temperature--how to measure it and how to control it: Tim Robinson, Founder, ThermoWorks, Cooking Thermometers and Timers to make sure your Thanksgiving Dinner turns out just right, American Fork UT, www.thermoworks.com. Then there's the Slow Cooker--how to use it successfully & creatively: Phyllis Good, Lancaster PA, http://fix-itandforget-it.com/blog/about-phyllis/, Stock the Crock:100 Must-Have Slow-Cooker Recipes, 200 Variations for Every Appetite; Sarah DiGregorio, Brooklyn NY, http://sarahdigregorio.com/, Adventures in Slow Cooking.
A Modern Jewish Cookbook, a Book devoted to “Real Cheese,”and, finally, a Serious Slice of Culinary History: Tracey Fine & Georgie Tarn, Creators of the Brand “Jewish Princesses”, London, https://www.thejewishprincesses.com/, The Modern Jewish Table: 100 Kosher Recipe from around the Globe; Bronwen & Francis Percival, Bronwen – Cheese Buyer, Neal’s Yard Dairy, London, Francis Percival, The World of Fine Wine, London, https://www.nealsyarddairy.co.uk/, http://www.londongastronomyseminars.com/, Reinventing the Wheel; Milk, Microbes, and the Fight for Real Cheese; Culinary Historian Laura Shapiro, NYC, https://laurashapirowriter.com/, What She Ate; Six Remarkable Women and the Food that tells their Stories.
Cooking French, a well-loved veteran chef “passes the torch” to his grand-daughter, a young Chef-Owner launches 2 Restaurants right in our neighborhood, a Cookbook Author inspired by the Food Scene in NYC, & recipes packed into instructions that are “Twitter length. Listen to: Jacques Pepin, legendary French Master Chef & TV Personality, Madison CT, https://en.wikipedia.org/wiki/Jacques Pepin, a Grandfather’s Lessons: in the Kitchen with Shorey; Andrew Garbarino, Chef-Partner, Bar Frenchman & The Twisted Frenchman, Pittsburgh, http://thetwistedfrenchman.com/; Tracey Ceurvels, Creator, The NYC Kitchen Blog, NYC http://newyorkcity.kitchen/, The NYC Kitchen Cookbook: 150 Recipes Inspired by the Specialty Food Shops, Spice Stores & Markets of New York City; & Andrea Stewart, Fouder, Ingredients Matter, Toronto, http://recipeshorts.com/, Recipe Shorts: Delicious Dishes in 140 Characters.
A “mixed bag”, some “Fun” Products and another fine book about Fish: Kim Cassar, VP Marketing, Kayco, Organic Beet+Fruit Juices, Bayonne NY, www.kayco.com; Robert Jakobi, BOU – the Bouillon Cube reinvented, Boubrands, NYC, www.bouforyou.com; Ron Mancini & Jacki Baker, Owners, Mother Myrick’s Confectionary, Manchester VT, www.mothermyricks.com; Matthew Dolan, Chef-Owner, Twenty Five Lusk, San Francisco, www.25lusk.com, Simply Fish: 75 Modern & Delicious Recipes for Sustainable Seafood.
Chef Christian Frangiadis, back in Pittsburgh, talks BBQ at Spork Pit, plus his flagship Garfield restaurant, Spork, and his future Pittsburgh ventures. Also, importantly, he discusses local chef-planned Fund Raisers for hurricane victims in the Virgin Islands and Puerto Rico, www.sporkpgh.com. Then: David Downie, A Taste of Paris: A History of the Parisian Love Affair with Food, www.davidddownie.com; and Deepa Thomas, Deepa’s Secrets, http://www.deepassecrets.com/, updated traditional Indian dishes with at eye to keeping diabetes at bay. (Who knew India is the diabetes capital of the world?!)
OTM on-site at the Music City Food & Wine Festival in Nashville TN, conversations with 3 of the city’s top Chefs, an exciting new Hotel Concept, and a half-dozen of the Top Toques who participated in the Festival--And, to wrap up, a NC Farmer/Che/Restaurateur. First, from Nashville: Christopher Anderson, Chef designate, at a yet-to-be- named Restaurant, opening in November, in the Hutton Hotel, http://www.huttonhotel.com/; Brandon Chavannes, Executive Chef, Moto, https://www.mstreetnashville.com/moto/; Tandy Wilson, Chef, City House, http://cityhousenashville.com/; Sarah Robbins, Chief Hospitality Officer, 21 C Museum Hotels, https://www.21cmuseumhotels.com/nashville. Then: Hugh Acheson, Athens & Atlanta GA, https://hughacheson.com/; Jimmy Bannos, Chicago, http://www.heavenonseven.com/jimmy.html; Andrew Curren, Austin, http://www.elmrg.com/; Cassidee Dabney, Walland TN, http://www.blackberryfarm.com/about/; Marcus Samuelsson, NYC, London, etc, http://marcussamuelsson.com/; Alon Shaya, New Orleans, http://www.shayarestaurant.com/alon-shaya/, (note as per recent news, Alon is leaving this position). Finally: Jamie Dement, Partner, Piedmont restaurant, Durham NC & Coon Rock Farm, Hillsborough NC, http://piedmontrestaurant.com/, The Farmhouse Chef.
New Products of note & their backstories: Scott Fry, Loving Earth Chocolates, Melbourn,e Australia, made with Cacao from Amazonian Peru, www.lovingearth.net & www.lovingearth.com (in USA); Ignacio Saez de Ibara, CEO, Espuna, Tapas Essentials from Spain (some made in the USA). Toronto Canada, www.espuna.es; Henry Miller, Founder/CEO, Henry Humdinger’s Spiced Honey, Burlington WA, ww.henryshumdingers.com.
It’s a “Fishy” business this week – and – news of a new dining option right in our neighborhood: Langdon Cook, Forager extraordinaire, Seattle, http://langdoncook.com/, Upstream: Searching for Wild Salmon, from River to Table; Susan Schadt, Memphis TN, http://www.susanschadtpress.com/, Reel Masters – Chefs Besh, Link, Currence Share Recipes & Fishing Stories….. And welcome to our Pittsburgh Neighborhood to Justin Rosenberg, Founder & CEO, Honeygrow, https://www.honeygrow.com/east-liberty.
Top Nashville Chef Levon Wallace, of Gray & Dudley restaurant in the 21c Museum Hotel, www.grayanddudley.com, reviews some of the highlights of the 5th Annual Music City Food & Wine Festival (happening September 15-17, www.musiccityfoodandwinefestival.com). Join OTM at this great event! More Beverages, both non-alcoholic & intoxicating: Sharelle Klaus, Founder & CEO, Dry Soda, Seattle WA, www.drysoda.com; Ely Key, Co-Founder, Up Mountain Switchel, Bushwick, Brooklyn, www.drinkswitchel.com; Yvonne Niami, Founder, Viva XXX11 Tequila, Joven & Reposado, Miami FL, www.viva32.com; Fred Minnick, Spirits Critic, Prospect KY, www.fredminnick.com, Rum Curious: The Indispensible Tasting Guide for the World’s Spirit.
Food Now & in the Future: Stephen Ritz, Food Educator & Advocate, Bronx NY, www.greenbronxmachine.org, The Power of a Plant: A Teacher’s Odyssey to Grow Healthy Minds & Schools; Nick Barnard, Rude Health, London UK, www.rudehealth.com, Eat Right: The Complete Guide to Traditional Foods with 130 Nourishing Recipes & Techniques; James McWilliams, Austin TX, @the_pitchfork, Eating Promiscuously: Adventures in the Future of Food.
Interviews for imbibers, special stories about Wine & Spirits: Bruce Tyrrell. Chairman, Australia’s First Families of Wine & Managing Director, Tyrrell’s Wines, Pokolbin NSW Australia, www.australiasfirstfamiliesofwine.com.au, www.tyrrells.com.au; Lior Lev Sercarz, Owner, La Boite spice emporium, NYC, & Adam Quirk, Founder, Cardinal Spirits, Bloomington IN, www.cardinalspirits.com, Distillers of Terra Botanical Gin, available nationwide from www.mashandgrape.com; Scott Harris, Co-Founder, Catoctin Creek Distilling Company, Distillers of “Double Gold” winning Rye Whiskey, Loudon Valley VA, www.catoctincreek.com.
New Cookbooks, you should consider adding to your collection: Melissa Clark, Brooklyn NY, https://www.melissaclark.net/, Dinner: Changing the Game; Kimiko Barber, London, http://www.kimikobarber.co.uk/, Cook Japanese at Home: from Soba & Ramen to Teriyaki & Hot Pots, 200 Everyday Recipes Using Simple Techniques (plus some recommendations for dining Japanese in London); Shelly Westerhausen, Bloomington IN, https://www.vegetarianventures.com/, Vegetarian Heartland: Recipes for Life’s Adventures.
How London became the world-leading city for Indian cuisine, the latest news from a Star Kiwi Chef, and a Pastry Chef star in Chicago: Camellia Panjabi, MBE, Group Director, MW Eat, www.realindianfood.com, Chutney Mary, Amaya, Veeraswamy, & Masala Zone (8 locations); Peter Gordon. Providores & Tapa Room in London, http://www.theprovidores.co.uk/, The Sugar Club & Bellota, Aukland, https://www.skycityauckland.co.nz/restaurants/the-sugar-club/peter-gordon/; Gale Gand, Pastry Chef Extraordinaire, Chicago, http://www.galegand.com/.
How did Britain’s Simon Rogan become a Culinary Superstar transforming sleepy Cartmel, Cumbria, UK into a must-go destination? 15 years after OTM first met Simon & Partner Penny, we capture a 2-part interview which tells the story and points to an even more exciting future for Simon and his team. http://www.simonrogan.co.uk/, http://cartmelvillage.com/. Then, exploring why London loves Italian, OTM visits Café Caldesi in Marylebone and learn more about pairing Italian Wines from GM-Sommelier Fabio Aguzzi, www.caldesi.com.
Bring health & Zen to your kitchen: Sam Talbot, Chef-Owner, Pretty Southern, Brooklyn, http://prettysouthernbk.com/, 100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh; Jean-Christian Jury, Vegan Chef, Teacher & Author, NY, http://jeanchristianjury.com/, Vegan: The Cookbook; Meg Barnhart & Jane McKay, Partners, The Zen of Slow Cooking – Spice Blends, Chicago, https://www.thezenofslowcooking.com/.
New Products, a notable “revival” and a brew: Bo Perry, Pizoots Flavor-infused Mad Scientist Peanuts, Portsmouth VA, https://www.pizootz.com/Articles.asp?ID=1; Jim Conroy, Owner, Conroy Foods, Reviving the legendary Isaly’s Ice Cream, also producing Beano Sauces, Pittsburgh PA, www.conroyfoods.com; Mike Cobb, CEO, Crown Maple, Dover Plains NY, www.crownmaple.com; Todd Thibault “Tebo”, Cultural Czar, Breckenridge Brewery, Littleton CO, www.breckbrew.com.
From organic, really free, pasture-raised Chickens to spice-infused Peanuts and Save Our Saucepans, some notable products: Jesse Solomon, Founder, Emmer and Co Heritage Chicken, San Francisco, www.emmerandco.com; Vicki Jakubovic, Spokesperson, Pereg Natural Foods, Clifton NJ, http://www.pereg-gourmet.com; Wendy Wilson-Bett, Founder, Peter’s Yard Crispbread, Shrewsbury Shropshire UK, www.petersyard.com; Christine McFadden, SOS Brand Manager, Clorox, Oakland CA, www.clorox.com.
A VERY Southern program: John T Edge, Director, Southern Foodways Alliance, Oxford MS. http://www.southernfoodways.org/; The Potlikker Papers: A Food History of the Modern South; John Tesar, Chef-Owner, Knife, Dallas TX, http://www.johntesar.com/restaurants/, Knife: Texas Steak House Meals at Home; Steven Raichlen, America’s Authority on all things BBQ,, Founder BBQ University, http://www.stevenraichlen.com/home/, Barbecue Sauces, Rubs, and Marinades: BJohn T Edge, Southern Fodwaysastes, Butters, Glazes too.
It’s that time of the year again: The Specialty Food Association’s Summer Fancy Food Show packs New York City's Javits Convention Center. Over time OTM will bring you many standout products/companies--including many 2017 SOFI (specialty outstanding food innovation) awards. Today: Adam Dick & Dustin Taylor, Dick Taylor Craft Chocolate, Eureka CA, http://www.dicktaylorchocolate.com/; Christy Goldsby, Founder, Honey Mama’s, Chocolate-Honey Cocoa Treats, Portland OR, http://www.honeymamas.com/; Naomi Mobed, Creator, Le Bon Magot Chutneys, Conserves etc.. (no less than 5 SOFIs), Lawrenceville NJ, https://www.lebonmagot.com/; Austin Clar, Sales Mgr, Seawater Food & Beverage, Tiburon CA,Fancy Food https://mediterraneaseawater.com.
Three TOTALLY BRILLIANT COOKBOOKS: Samin Nosrat, San Francisco, www.ciaosamin.com, Salt, Fat, Acid, Heat; Katie & Giancarlo, Chef-Partners, Café Caldesi & La Cucina Caldesi London-Marylebone, Caldesi Campagna, Bray Berkshire, www.caldesi.com, Around the World in 120 Salads – Fresh, Healthy & Delicious; John Whaite. Owner, John Whaite's Kitchen, TV Chef & Host, Wrightington, Lancashire, www.johnwhaiteskitchen.com, Perfect Plates in Five Ingredients: 100 Stunning Recipes from the Winner of the Great British Baking Show.
First of all OTM wishes a Happy 69th Birthday to our brother Paul!! Then today's program focuses on some of Pittsburgh’s contributions to the Cocktail Scene: Sean Enright, GM, Spork, Pittsburgh, www.sporkpittsburgh.com, Founder, US Bartender’s Guild-Pittsburgh Chapter, https://www.facebook.com/groups/usbgpghcommunity/, Author Pittsburgh Drinks (with Cody McDevitt); Tim Russell, Founder, Maggies Farm Rum, http://maggiesfarmrum.com/, Pittsburgh. Also Scott Woolley, Co-Founder/Owner, Rock N Roll Tequila, Stockton CA, http://rocknrolltequila.com/.
Back in the 1960s when true JET-engined Aicraft were being introduced in Australia the flight time between Sydney & Melbourne was reduced from 2 hours to 1. A local comedian observed that if the Good Lord had intended the country’s two major cities to be only an hour apart, he would have made them closer together! The rivalry between Australia’s two largest metros continues to this day, but we love them both, so OTM made a brief visit to Sydney on our return journey from Melbourne Food & Wine Festival and World’s 50 Best--a great decision since it brought us superb dining experiences. Ross Lusted and his wife Sunny helm The Bridge Room, a stone’s throw from Circular Quay and the Harbor Bridge (known to locals as the “Coathanger”). Sublime is the best word we can use for the Lunch that Ross’ kitchen prepared for us. Go there! www.thebridgeroom.com.au. Another couple, Josh & Julie Niland , operate Saint Peter (named for the Biblical Fisherman, not OTM’s Co-Host). Located on the main street of the trendy Paddington neighborhood, SP is a Seafood Lover’s delight. Josh entertained us with his fascinating life story, while shareing methods he's perfected to ensure every morsel represents the wonderful Australian “catch” at its very best, www.saintpeter.com.au.
OTM brings you some of the EXCITEMENT at the 2017 James Beard Awards held in Chicago. May 1: Three new Members of Who’s Who of Food & Drink in America, Michel Nischan, Founder & President, Wholesome Wave, Bridgeport CT, http://www.wholesomewave.org/; Suzanne Goin, Chef-Owner, AOC, Luques, Tavern – all in LA, http://thelucquesgroup.com/; Evan Kleiman, Culinary Multitasker, Los Angeles, https://www.evankleiman.com/; Daniel Boulud talks about a new venture in NYC, http://www.danielboulud.com/restaurants/new-york-city; Kristina O’Neal, William Harris, Adam Farmerie, Greg Bardshaw, Principals, AvroKO, NYC, http://www.avroko.com/, Winner, Best Restaurant Design under 75 Seats, Single Thread, Healdsberg CA; Art Smith, private Chef (Clients have included Oprah Winfrey), Presenter & Previous Winner, Humanitarian of the Year Award, http://www.chefartsmith.net/chef_art_homepage/index.htm; Rebecca Wilcomb, Chef, Herbsaint NOLA, https://www.herbsaint.com/, Winner, Best Chef South; Hugo Ortega, Hugo’s Houston TX, http://www.hugosrestaurant.net/, Winner, Best Chef Southwest; Gabrielle Quinonez Denton & Greg Denton, Ox, Portland OR, http://oxpdx.com/, Winner, Best Chef Northwest; Finally OTM takes a Sweet Break at Sixteen, Chicago, Evan Sheridan, Executive Pastry Chef, http://sixteenchicago.com/.
Three of Melbourne’s top exponents of “Mod Oz” (Modern Australian) Cuisine (although one of them is really British): Scott Pickett, Owner & Executive Chef, ESP (Estelle by Scott Pickett) & several other restaurants, https://www.estellebysp.com; Peter Gunn, Chef-Owner, Ides, www.idesmelbourne.com; Ashley Palmer-Watts, Founding & Executive Chef, Dinner by Heston, http://www.dinnerbyheston.com.au/. .
OTM catches up with some old friends – and Great Chef-Restaurateurs in Melbourne: Kevin & Gail Donovan, Owners, www.donovanshouse.com.au; Philippe Mouchel, Chef-Owner, Philippe, www.philipperestaurant.com.au; Neil Perry, Partner, Rockpool Steak & Seafood & many other places, www.rockpooldininggroup.com.au/.
More Celebrity Chefs while “Down-under:” Elena Arzak, Chef-Partner, Arzak, San Sebastian Spain, www.arzak.es; Dan Barber, Chef-Owner, Blue Hill, NYC, http://www.bluehillfarm.com/dine/new-york & Blue Hill at Stone Barns, Pocantico Hills, NY, https://www.bluehillfarm.com/dine/stone-barns; Virgilio Martinez, Chef-Partner, Central, Lima Peru & Lima, London; http://centralrestaurante.com.pe/, http://www.limalondongroup.com/fitzrovia; Yannick Alleno, Chef-Owner, Pavillon Ledoyen, Paris, www.yannick-alleno.com.
Conversations with Chefs while “Down-unde:r” David Thompson, Chef-Partner, Nahm, Bangkok, & Long Chim, Melbourne (and several other cities), https://www.longchimsydney.com/; Victor Liong, Chef-Owner, Lee Ho Fook, Melbourne, Australia, www.leehofook.com.au; Gaggan Anand, Chef-Owner, Gaggan, Bangkok, http://www.eatatgaggan.com/.
Looking forward to next Monday’s James Beard Foundation Awards, and looking back at the Melbourne Food & Wine Festival + World’s 50 Best Restaurant Awards. Two top Finalists for JBF Awards: Michael Tusk, Quince, SF, www.quincerestaurant.com; Nina Compton, Compere Lapin, NOLA www.comperelapin.com. From World’s 50 Best: # 1, Daniel Humm & Will Guidara, Eleven Madison Park, www.elevenmadisonpark.com; One to Watch, Eduard Zatruc, Chef-Partner, Disfrutar, Barcelona, Spain, www.disfrutarbarcelona.com; Best Female Chef, Ana Ros, Chef-Partner, Hisa Franko, Slovenia, www.hisafranko.com; Gaston Acurio, Chef-Partner, Astrid, Lima Peru, www.astridygaston.com; Lars Peder Hedberg, Owner, White Guide, Stockholm Sweden, www.whiteguide.com.
Condiments- Oils & Salt – how & where to source some of the Best: Clay Oliver, Oliver Farm, Artisan Cold-pressed, Unrefined Nut Oils, Pitts GA, www.oliverfarm.com; Natalia Cabrera, Founder, Khayyam LLC, NYC, www.khayyan.com; unmatched quality Vinegars, Olive Oils & Spices from Spain; Leslie Bilderback, The Culinary Masterclass, Pastry Chef, N/naka Culver City CA, Pastry Chef at N/naka in Culver City, http://culinarymasterclass.com/, Salt: The Essential Guide to Cooking with the Most Important ingredient in Your Kitchen. >
Unusual Wine Stories from Spain, Oregon & China! Miguel Oliveros, Owner & Winemaker, Bodega Oliveros, Huelva, Spain,http://www.bodegasoliveros.com/en,/Producer of Crianza Sweet Vermouth; Christopher Czarnecki, Owner, Joel Palmer House, Dayton OR, www.joelpalmerhouse.com, a Restaurant deep in the Heart of Oregon’s Vineyard Country; Noel Shu, Sommelier & Managing Partner, Prodiguer Brands, www.prodiguerbrands.com; China Through a Glass of Wine.
The American South, and Texas is a big part of it: Vivian Howard, Chef-Owner, Chef & the Farmer, Kinston NC, http://www.vivianhoward.com/, Co-Creator & Star, “A Chef’s Life” on PBS, Deep Run Roots: Stories & Recipes from My Corner of the South; Terry Thompson-Anderson, Rockport TX, Breakfast in Texas: Recipes for Elegant Brunches, Down-Home Classics & Local Favorites; Matt Moore, Matt Moore Music, Nashville TN, https://www.mattmooremusic.com/, The South’s Best Butts: Pitmaster Secrets for Southern BBQ Perfection
How sweet it is! Variations on this theme. Dana Cree, Executive Pastry Chef, The Publican Restaurants, Chicago, www.helloicecreamchicago.com, Hello, my name is Ice Cream; Todd Masonis, Founder, Dandelion Chocolate, San Francisco, www.dandelionchocolate.com; Susan Jane White, Food Writer & Blogger, Dublin Ireland, http://susanjanewhite.com/, The Virtuous Tart: Sinful but Saintly Recipes for Sweets, Treats & Snacks.
The cuisine of neighboring countries Iran (Persia) & Turkey, plus a Special Treat from Israel: Naomi Duguid, Taste of Persia; Amy Zitelman, Soom Foods Tahini, Philadelphia (the Tahini is made in Israel), www.soomfoods.com; John Gregory-Smith, London, www.eattravellive.com, Iran, Turkey and Israel, Turkish Delights: Stunnung Regional Recipes from the Bosphorus to the Black Sea
Note the USA time change, which is different from most countries. Today’s program starts with an analysis of how to use spices in a healthy diet, then covers Cooking of the Union of South Africa: .Natasha “Tash” MacAller, Dancing Chef (not to be confused with The Dancing Chef), NZ, LA & London, www.dancingchef.net, Spice Health Heroes; Cariema Isaacs, Dubai, formerly of Capetown, South Africa, My Cape Malay Kitchen; Melinda Roodt, Senior Pastor, Delta Community Church, Vereeniging South Africa & Owner, Mel’s Kitchen – Rusks & Biscuits, The Classic South African Cookbook.
A VERY TASTY program, special things to eat & drink. Kristina Richens, Minister of Communications, Celebrating 25 years, The Republic of Tea, Novato CA, www.republicoftea.com; Ricky Mandle & Monica Navarro, Owners, Delicious & Sons, Mediterranean style Pastes & Sauces, Barcelona Spain, www.deliciousandsons.com; Gail Balderson, Director of Marketing, Muuna, new-style Cottage Cheese - with & without Fruit in the bottom, NYC, www.muuna.com.
All Ladies, All Irish. An American Chef with Irish Roots, a Native Irishwoman, and a Tribute to Irish Chefs: Barbara Lynch, Chef-Owner, BLGruppo, (7 Restaurants including No. 9 Park, Sportello & Menton), Boston MA, www.blgruppo.com, Out of Line: A Life of Playing with Fire; Kathryn Bruton, London, www.kathrynbruton.com, Skinny Soups: 80 Flavor-packed Recipes of less than 100 Calories; Leslie Conron Carola, Owner & Director, Arena Books, Westport CT, The New Irish Table: Recipes from Ireland’s Top Chefs.
William Drew, Group Editor of The World’s 50 Best Restaurants, talks about 50 Best in Melbourne, and the entire 50Best Program; Justin Chapple, Food & Wine Test Kitchen, www.foodandwine.com/video/mad-genius-cooking-tips, Mad Genius Tips: Over 90 Expert Hacks & 100 Delicious Recipes; Raghavan Iyer, Minneapolis, www.raghavaniyer.com, Smashed, Mashed, Boiled, And Baked—And Fried Too.
Focus on Asia: Monisha Bharadwaj, Owner, Cooking with Monisha Cooking School, London, www.cookingwithmonisha.com, The Indian Cooking Course: Techniques, Masterclasses, Ingredients & Traditional Recipes; Vacharian Blumichitr, Thai Restaurateur, Ko Samui & Chiang Mail Resorts, Thailand, http://www.vatchthailand.com/, 50 Great Curries of Thailand – we apologize for the poor sound quality of this interview, which is due to sub-standard cellular phone connection is rural Thailand; Emily Jonzen, London UK, www.emilyjonzen.com, The Goodness of Coconut.
What’s all the excitement in Melbourne, Australia, this Spring (Autumn there), plus two books of new/old recipes: Natalie O’Brien, CEO, 25th Annual Melbourne Food & Wine Festival, and World’s 50 Best Restaurant Awards, March 31-April 9, http://www.melbournefoodandwine.com.au/; Georgeanne Brennan, Founder, La Vie Rustic, www.lavierustic.com, My Culinary Journey: Food & Fetes of Provence; Rachel Hollis, Founder, The Chic Site, Los Angeles, www.thechicsite.com, Upscale Downhome: Family Recipes, All Gussied Up.
A Pittsburgh “Classic” keeps on growing. Founded 80 years ago, named an “American Classic” by the James Beard Foundation, Primanti Brothers adds restaurant # 30 to its "family." Then some Seasoning Tips – Infusions & How to Cook with Cannabis: David Head, CEO, Primanti Brothers, Pittsburgh, www.primantibros,com; Erin Coopey, Seattle, http://chefshop.com/Chef-Erin-Coopey-The-GlorifiedHomeChef-C647.aspx, Infusing Flavors; Laurie Wolf, Portland OR, http://www.laurieandmaryjane.com, Cooking with Cannabis.
A really sweet spot in London, and a newly emerging Pittsburgh Restaurant “Family:” Rachel Wicking, Deputy GM & Ryan Thompson, Executive Chef, Dominique Ansel Bakery, Belgravia London, http://dominiqueansellondon.com; Rick DeShantz, Chef/Owner, Richard DeShantz Restaurant Group, Cecil Usher, Beverage Director & Head Bartender, Butcher & the Rye, http://butcherandtherye.com/, Keith Fuller, Executive Chef, Pork & Beans, http://www.porkandbeanspgh.com/, also part of the Group, http://meatandpotatoespgh.com/, http://takopgh.com/. Plus more new restaurants opening soon.
OTM meets Old & New friends in London during our recent Visit – 2nd of 2 programs: Claudio Cardoso, Executive Chef, Sushisamba; Dan Doherty, Chef-Director, Duck & Waffle, both in Heron Tower, Bishopsgate; www.sushisamba.com, www.duckandwaffle.com; Dan's latest book, Toast Hash Roast Mash: Real Food for Every Time of Day; Greg Taylor, Sous Chef, Yosma, Fitzrovia, www.yosma.london.
OTM meets Old & New friends in London during our recent Visit – 1st of 2 programs: Anthony Demetre, Chef-Owner, Wild Honey. Mayfair, www.wildhoneyrestaurant.co,uk, Chris Cavaille, GM-Sommelier, Wild Honey; James Lowe, Head Chef, Lyle's, Shoreditch, www.lyleslondon.com. More next week.
An Introduction to some of London's great Art Museums--Tate Modern, http://www.tate.org.uk/visit/tate-modern/ , Barbican, http://www.barbican.org.uk/, National Portrait Gallery, http://www.npg.org.uk/, National Gallery, http://www.nationalgallery.org.uk/ --and their current special Exhibitions. Then, to stimulate your interest in Modern British Food: Aleksandra Crapanzano, Brooklyn NY, The London Cookbook; Coleman Andrews, CT, www.thedailymeal.com, The British Table: A New Look at the Traditional Cooking of England Scotland & Wales. Note: OTM's recent coverage of London Restaurants begins next week. AND,especially, WISHING YOU ALL A HAPPY AND PROSPEROUS NEW YEAR 2017!!
A Very Merry Christmas to OTM Listeners throughout the World!!! Katie Button, Chef-Owner, Curate, Ashville NC, ; https://heirloomhg.com/about-hhg/; Curate: Authentic Spanish Food from an American Kitchen; George Geary, Broadcaster & Journalist, Los Angeles CA, http://georgegeary.com/, L. A.’s Legendary Restaurants; Richard Bertinet, Baker, Bath UK, www.bertinet.com, Bread: Simple Contemporary Bread.
Mostly Cheese and a Very Special Review of “Bitter:s” Tia Keenan, NYC, The Art of the, Cheese Plate: Pairings Recipes Style Attitude; Matthew Brichford, Owner & Cheese-Maker, Jacobs & Brichford Farmstead Cheese, Connersville IN, www.jandbcheese.com; Guido Mase, Chief Herbalist, Urban Moonshine, Burlington VT, www.urbanmoonshine.com, DIY Bitters: Reviving the Forgotten Flavior - a Guide to Making your own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists and More.
Expressions of the American South: Asha Gomez, Atlanta GA, http://chefashagomez.com/, My Two Souths: Blending the Flavors of India into a Southern Kitchen; Ronni Lundi, http://www.ronnilundy.com/, Victuals: An Appalachian Journey with Recipes; Fred Thompson, http://www.ediblecommunities.com/piedmont/, Bacon; a Savor the South Cookbook.
Drinks and another special treat for the Holidays: Jeff Hansen, Winemaker, Lula Cellars, Mendocino County CA, www.lulacellars.com, Pinot Noir & Zinfandel wines, direct from the Vineyard; Fred Minnick, World’s Leading American Whiskey Critic, www.fredminnick.com, Bourbon: The Rise, Fall & Rebirth of an American Whiskey; Craig Tabandera, Account Manager, Asahi Shuzo Co Ltd, Producers of Dassai Premium Kosher Sake, www.asahishuzo.ne.jp; Mima Sinclair, London UK, http://mimasinclair.com/, Gingerbread Wonderland: 30 Magical Houses Cookies & Cakes.
Hope you all had a delicious Thanksgiving Celebration! Now: three smart cookbooks & their authors: Julia Turshen, Ulster County, NY, http://www.juliaturshen.com/, Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking; Katie Sullivan Morford, Bay Area, CA, http://www.momskitchenhandbook.com/; Rise & Shine: Better Breakfast for Busy Mornings; Erin Byers Murray, Nashville TN, http://www.erinbyersmurray.com/, A Colander, Cakestand & My Grandfather’s Iron Skillet.
Wishing all of you and your families a Grand Thanksgiving!! First, some Local News: Chef Christian Frangiadis has a New Toy (& late night dining) at his restaurant, Spork, Pittsburgh PA, http://sporkpittsburgh.com/; Food Rescue comes to Pittsburgh--thanks to Leah Lizarondo, Founder, 412 Food Rescue, http://412foodrescue.org/; Lucy Jessop, London UK, https://www.linkedin.com/in/lucy-jessop-79760615, The Goodness of Avocado; Natasha Edwards, Sandown UK, http://www.thegarlicfarm.co.uk/, The Goodness of Garlic.
A Program dedicated to the Far East: Abraham Conlon, Chef-Partner, Fat Rice (Chicago Restaurant dedicated to the cuisine of Macau), http://www.eatfatrice.com/, The Adventures of Fat Rice; Fuchsia Dunlop, London, UK, http://www.fuchsiadunlop.com/, Land of Fish & Rice; Kei Lum Chan & Diora Fong Chan, Hong Kong, China: the Cookbook.
Brooklyn, NY, Star Chefs' International Chefs Congress, http://www.starchefs.com/cook/icc: Conference Keynotes, Chef Elena Arzak & Laboratory Chef Igor, Arzak, San Sebastian Spain, http://www.arzak.info/arz_web.php?idioma=En; Chris Cosentino, Chef-Partner, Cockscomb, San Francisco, http://cockscombsf.com/; A Peruvian Connection, Mitsumaru Tsumura, Chef-Owner, Maido, Lima Peru, http://www.maido.pe/en/; Eric Ramirez, Chef, Llama Inn, Brooklyn, http://www.llamainnnyc.com/; Kathleen Blake, Chef-Partner, The Rusty Spoon, Orlando, FL http://therustyspoon.com/; Damian Sansonetti, Chef-Partner, Caiola's & Picolo, Portland, ME, http://piccolomaine.com/; Jamilka Borges, Executive Chef, & John Wabeck, Wine Director, Spoon, Pittsburgh, http://www.spoonpgh.com/.
OTM wishes all of you and your families a Happy Halloween!! This week we bring you “sure fire” recipes you can produce at home because the authors consciously developed them, so that you can be a Culinary Star. Meike Peters, Berlin Germany, www.meikepeters.com, Eat in My Kitchen; Kaitlyn Goalen, Brooklyn & Raleigh NC, The Short Stack Cookbook; Betty Rosbottom, http://bettyrosbottom.com/, Soup Nights: Satisfying Soups & Sides for Delicious Meals All Year
How Sweet It Is. Two Great Ladies of Dessert publish Guides to success, plus the Story of a Place dedicated to Chocolate: Dorie Greenspan, NYC & Paris, www.doriegreenspan.com; Dorie’s Cookies; Kate McDermott. Port Angeles WA, http://artofthepie.com/, The Art of the Pie; John Payson, Founder-Partner, The Chocolate Room, Brooklyn, http://thechocolateroombrooklyn.com/, There’s always room for Chocolate.
Heritage Grains, especially Rice, Sonoko Sakai, Los Angeles, www.commongrains.com, Rice Craft: Yummy! Healthy! Fun to Make! Then OTM goes SPICY: Susan Wheaton, SWG Consulting for Marin French Cheese & Laura Chenel Spicy Cheese, www.marinfrenchcheese.com/ & http://www.laurachenel.com/; Mando Ray & Jared Neece, The Tacos of Texas; Denver Nicks, Hot Sauce Nation: America’s Burning Obsession.
OTM says Ciao to Roma--until the next time: Checchino dal 1887, traditional “Fifth Quarter” & other traditional Roman specialties, Francesco Mariani, Partner, www.checchino-dal-1887.com; “Steeler Nation” is alive & well in Rome at La Botticella Birreria-Vineria, Facebook - La Botticello Rome, Giovanni Poggi, Proprietor. And for the High Holidays, Jeffrey Yoskowitz & Liz Alpern, Brooklyn NY, www.gefilteria.com, The Gefilte Manifesto: New Recipes for Old World Jewish Foods.
More Casual Dining in Rome: Massimo Terzulli, Chef-Partner, Stefano Scialanga, Translator, Rosti al Pigneto, www.rostialpigneto.it; Enrico Rusticali, General Manager, Roscioli Bakery, Salumeria & Restaurant, http://www.salumeriaroscioli.com/; Caterina Marchetti, Partner, & Luigi De Gennaro, Chef, Al Ceppo, Emanuele Maggio, Translator, www.ristorantealceppo.it; Tina Bleve & Antonio Bleve, Owners, Casa Bleve, www.casableve.it
Dining in Rome, Part 2: Chef/Owner Antony Genovese, Il Pagliaccio, one of Rome’s Best Fine Dining Restaurants, http://www.ristoranteilpagliaccio.com/; Vincenzo Ciano, Chef, Molo 10, great seafood, www.molo10.it; Stefano Chinappi, Partner, & Federico Delmonte, Chef, Chinappi, http://www.chinappi.it/?lang=en.
Tasting Rome, The Eternal City, both Modern & Traditional Dining. This week innovative kitchens: Cristina Bowerman, Glass Hostaria, http://www.glass-restaurant.it/en/; Roy Caceres, Chef, John Regefalk, Sous Chf & Translator, Metamorfosi. http://www.metamorfosiroma.it/en/metamorfosi-rome/; Alba Esteve Ruiz, Chef, Matteo Battaglia, Waiter & Translator, Marzapane, http://www.marzapaneroma.com/.
Three Chefs we admire: Peter Gordon, Chef-Owner, Providores, London, & The Sugar Club, Auckland NZ, http://www.peter-gordon.net/about, Salads for All Seasons; Brian Keyser & Leigh Friend, Casallula Restaurant, NYC, & just-opened Casallula Pittsburgh, City of Asylum, Alphabet City http://www.casellula.com/, Composing the Cheese Plate. Also a discussion of our planned trip to Rome. Then, for the next 3 Weeks we'll be airing conversations with some of Rome's Most Innovative & Interesting Restaurants - so be sure to Tune In.
MEAT and POTATOES. An extremely Non-Vegan Program!!! Ray Venezia, 2- year Master Butcher & Frequent Guest of Rachael Ray, The Everyday Meat Guide: A Neighborhood Butcher's Advice Book; Meredith Leigh, http://www.mereleighfood.com,.The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore; Teresa Blackburn & Zack Brown, www.foodonfifth.com, The Peace, Love & Potato Salad Cookbook.
A Sweet Program with a Sweet+Savory ending. Hillary Davis, www.hillary-davis.com, French Desserts; Kathryn Gordon & Ann McBride, NYC, Les Petits Sweets: 2 Bite Desserts from the French Patisserie; Julie Albert & Lisa Gnat, Toronto Canada, www.bitememore.com, Lick Your Plate.
Pulses, San Jose CA, www.rwgarcia.com; Sameer Shah, VP Marketing, Smart Flour Foods, Flour & Prepared Foods (e.g. Pizzas) made from gluten free Ancient Grains, www.smartflourfoods.com; Sharon Gregory, Founder, The Happy Vegan, maker of Natcho-Nocheez Dairy-free “Cheese” Spreads, Pittsburgh PA, www.thehappyvegan.com; Nancy Kalish, Founder, Pure Genius Provisions, bean-based Brownies & Blondies, Brooklyn NY, www.puregeniusprovisions.com.
to Find Today’s Artisanal Spirits. Alice Feiring, Wine Correspondent, New York Times, http://www.alicefeiring.com/, For the Love of Wine; Jeremy White, Sommelier, Triple Creek Ranch, Darby MT, http://www.triplecreekranch.com; Advanced Sommelier-Court of Sommeliers; Eric Grossman, Boston MA, Craft Spirits
“California Dreamin” - Specialty Food Programs & Products from Creative California: Jim Etters, Head of Agriculture Programs, Seka Hills, the Yocha-Dehe-Wintum Nation, Capay Valley CA, , www.yochadehe.nsn.gov; Jesse Layman, Vinegar Chef, Sparrow Lane, Ceres CA, www.sparrowlane.com/; Kaitlin Barton, Califia Farms Beverages including Nitro Cold-Brewed Flavored Coffees, Bakersfield CA, www.califiafarms.ccom.
Two Great Ice-creams with Attitude and an Antioxidant-loaded Beverage that may be a Super Coffee Alternative: Jake Goodby & Sean Vahey, Founders & Owners, Humphry Slocombe, San Francisco, http://www.humphryslocombe.com; .Ron Koss, Co-Founder, Brio Oxidant-enriched Icecream, http://www.briolovesyouback.com; Carrie Christensen, VP Sales & John Kilmer, Head of Communications, Crio Bru, www.criobru.com.
Today’s program of assorted interviews focuses on: Daguerrotype “portraits” of heirloom Fruits & Vegetables, a new resource for Food Allergy sufferers, and a century-old Dutch Treat now available in the USA: Amy Goldman, Rhinebeck NY, www.amygoldmanfowler.com, Heirloom Harvest; Heather Christo, www.heatherchristo.com. Pure Delicious; Tom Daly, Founder, The Brand Passport, NY-NY, www.thebrandpassport.com, Daelman’s Stroopwafels, http://www.daelmansstroopwafels.com.
Exotic Flavors, Fascinating Places & a New Line of Spice Pastes: Caroline Eden, http://www.carolineeden.com Samarkand: Recipes & Stories from Central Asia & the Caucasus; Sabrina Ghayour, http://sabrinaghayour.com, Sirocco: Fabulous Flavors from the Middle East; Richard Lasalle, Founder, Entube Chile Pastes, Los Angeles, http://www.entube.la/
Ruminations on Foods, plus the story of an American Fast Food Icon: Sophie Egan, San Francisco CA, Devoured: From Chicken Wings to Kale Smoothies – How What We Eat Defines Who we are; Patric Kun, Restaurant Critic, Los Angeles Magazine, Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food; Lloyd Handwerker, Famous Nathan: A Family Saga--The American Dream & the Search for the Perfect Hot Dog.
An interesting line-up of New Cook Books – Something for Everyone! Nick Sandler, The Magic of Broth: 60 Great Recipes for Healing Broths & Stocks & How to Make Them; Brendan Collins, Chef-Owner, Birch, Los Angeles, http://birchlosangeles.com/, Cooking, Blokes & Artichokes: A Modern Man’s Kitchen Handbook; Rosie Reynolds, London UK, The Kitchen Shelf: Take Few Pantry Essentials, add 2 Fresh Ingredients & Make Everyday Eating Extraordinary; Jessica Emich, Co-Owner, Shine Restaurant, Boulder CO, www.shineboulder.com, Eat, Drink, Shine: Inspiration from our Kitchen, Gluten-Free & Paleo-Inspired Recipes.
Block 292, www.block292.com, Mt. Lebanon, Pittsburgh PA.. reflects a national trend of combining a sustainable restaurant with a sustainable retail butcher shop: Owner Brooks Broadhurst, Executive Chef Eliza Jamison, star organic lamb producers Sukey & John Jamison, www.jamisonfarm.com, Latrobe PA, sustainable sourcing of meat & other product. Next: A University Campus & Curriculum dedicated to Sustainable Agriculture: Peter Walker, Dean, Falk School of Sustainability, Chatham University – Eden Hall Campus; Cristopher Galarza, Campus Chef; Sukey & John Jamison, Adjunct Faculty, Meat Studies, Chatham University – Eden Hall Campus, Gibsonia PA, www.chatham.edu/edenhall.
The World’s 50 Best Restaurants, for the 1st time in NYC - a few Star Chefs we met: Massimo Bottura, Osteria Francescana, www.osteriafrancescana.it, Modena Italy, won Top Spot for the 1st time; Virgilio Martinez, Central, http://centralrestaurante.com.pe/en/, Lima Peru & Lima, London UK, steady at #4; Mauro Colagreco, Mirazur, http://www.mirazur.fr/, Menton France, top French entry at #6; Elena Arzak, a permanent placeholder this year at #21, Arzak, https://www.arzak.info/index.php, San Sebastian Spain; Mitsuharu Tsumura, Maido, www.maido.pe, Lima Peru, highest climber reaching #13; Jonnie Boer, Librije, nr. Amsterdam, www.librije.com, entering 50 Best at #38, Abram Bissell, new Exec Chef at The Modern, http://www.themodernnyc.com/, NYC. Across the East River to Brooklyn with Barbara Scott Goodman, Brooklyn Bar Bites: Great Dishes & Cocktails from NY’s Food Mecca; and finally a Cookbook by Francine Bryson, www.francinebryson.com, Country Cooking from a Redneck Kitchen.
Thinking Summer? Fruits & Ice Creams? Listen to: Annie Rigg. London UK, www.annierigg.com, Summer Berries & Autumn Fruits: 120 Sensational Sweet & Savory Recipes; Nancy Hytone-Leb, Partner & Chief Strategy Officer, Choctal Single Origin Ice Cream, Pasadena CA, www.choctal.com; Christine Chitnis, Providence RI, www.christine.chitnis.com, Icy Creamy Healthy Sweet: Healthier Tastier Frozen Desserts Using Whole Foods & Natural Sweeteners; Dina Cheney, www.thenewmilks.com, The New Milks: 100+ Dairy-free Recipes for Making & Cooking with Soy Nut Seed Grain & Coconut Milks.
OTM loves Italy, just as many of you do. This week we bring you three insights on Italian life, food & drink: Marisa Huff, Padua, www.marisahuff.com, Aperitivo: The Cocktail Culture of Italy, Recipes for Drinks & Small Dishes; Katie Parla, Rome, Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City; Rosario Safina, Founder, Da Rosario Organics, Bronx NY, www.darosario.com, Organic Extra Virgin Olive Oil from Umbria.
The James Beard Celebrity Chef Tour repeats in Pittsburgh, thanks to Justin Severino, Chef-Partner, Cure & Morcilla, www.curepittsburgh.com & www.morcillapittsburgh.com – how it happened & what’s involved. Then, just in time for “Grilling Season,” two experts on Barbecue: Meathead Goldwyn, Chicago IL, www.amazingribs.com, Meathead, The Science of Great Barbecue & Grilling; & Robb Walsh, Galveston TX, www.zenbbq.com, Legends of Texas Barbecue.
Two Great Young Chefs, and how to cook Modern Mexican: Daniel Burns, Chef-Partner, Torst & Luksus (1st Restaurant ever to gain a Michelin Star serving only Beer), Brooklyn, www.torstnyc.com, www.luksusnyc.com, Food & Beer; Jessica Largey, Chef-Partner, Simone, LA, opening late 2016, previously Visiting Chef, Intro, Chicago http://introchicago.com/, & Sous Chef, Manresa, Los Gatos CA, http://www.manresarestaurant.com/; Pati Jinich, Host of PBS’ Pati’s Mexican Table, Resident Chef, Mexican Cultural Institute, Washington DC, http://patijinich.com/, Mexican Today: New & Rediscovered Recipes for Contemporary Kitchens.
During the James Beard Awards,Catching up with Chicago Chefs serving up Innovation: Thomas Lents, Sixteen, http://www.sixteenchicago.com/; Curtis Duffy, Grace, http://www.grace-restaurant.com/; Stephen Gillanders, Intro, http://introchicago.com/; Chef Chris Pandel & Owner Phillip Waters, Swift & Sons, http://www.swiftandsonschicago.com/; Stephanie Izard, http://www.stephanieizard.com/, restaurants include Girl & the Goat and others.
OTM at the 2016 James Beard Foundation Awards Ceremony & Gala Reception, Chicago’s Lyric Opera, May 2: Aaron Silversmith, Best Chef Mid-Atlantic, Rose’s Luxury, Washington DC, http://www.rosesluxury.com/; Paul Berglund, Best Chef Midwest, Bachelor Farmer, Minneapolis, http://thebachelorfarmer.com/; Renee Erickson, Best Chef NW, Seattle, http://reneeerickson.com/; Jonathon Waxman, Best Chef NYC, Barbuto, NYC, http://barbutonyc.com/index.php; Dahlia Narvaez, Best Pastry Chef, Osteria Mozza, Los Angeles, http://osteriamozza.com/; Joanne Chang, Best Baker, Flour Bakeries, Boston MA, http://flourbakery.com/; Who’s Who in Food & Beverage in America, Gina Gallo, E&J Gallo Winery, Sonoma CA, http://gallo.com/; Ed Levine, Serious Eats, NYC, http://www.seriouseats.com/; Ann recognizes Leah Chase, Lifetime Achievement Award, Dooky Chase, New Orleans, http://www.dookychaserestaurant.com/; Jonathon Sawyer, 2015 Best Chef Great Lakes & 2016 Gala Chef, Cleveland OH, http://jonathonsawyer.com/; Curtis Stone, Presenter for Best Chef SW & West, Maude, Los Angeles, http://www.mauderestaurant.com/; Mindy Segal, 2012 Best Pastry Chef, Mindy’s Hot Chocolate, http://hotchocolatechicago.com/; talks with OTM about “Edibles” – Cannabis in Foods; Brian Hill, Francine Bistro, Camden ME, http://www.francinebistro.com/, reveals the honor of just being nominated – his 7th time; At “Chef’s Night Out, at The Montgomery Club, Peter talks to the winner of a recent Woodford Reserve sponsored Cocktail Contest.
A wonderful new classic of Culinary Literature/Kitchen Science, another Ace & an honored chef: J. Kenji Lopez-Alt, Managing Culinary Director, Serious Eats, San Matteo CA, www.seriouseats.com, The Food Lab; Brent Young, Founder, The Meathook, Brooklyn, www.the-meathook.com; Culinary Partner, Ace Hotel Pittsburgh& Whitfield restaurant; www.acehotel.com/pittsburgh; Shawn Culp, Director, Department Chair, Culinary Arts, The Art Institute of Pittsburgh, www.artinstitutes.edu/pittsburghAwardee, American Culinary Federation – Cutting Edge Chef Award.
Sweets from some very different sources: Marisa McClellan. Philadelphia PA, www.foodinjars.com, Naturally Sweet Food in Jars: 100 Preserves to Make with Coconut, Maple, Honey & More; Anissa Helou, London UK, www.anissas.com; Sweet Middle East: Classic Recipes from Baklava to Fig Ice Cream; David Noll, Pacific Resources International, Carpinteria CA, www.shoppri.com, Manuka Honey & Artisanal Sea Salt from New Zealand.
Three Books we’d never have expected to be written – and their Authors’ stories: Sam Calagione, Founder, Dogfish Head Craft Brewery & The Main & Chesapeake Restaurant, Rehoboth DE, www.dogfish.com, The Off-Centered Approach to Business & Collaboration; Myra Kornfeld & Stephen Massimilla, NYC, www.cookingwiththemuse.com, Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry & Literary Fare; David Geisser, chef & former Vatican Swiss Guard, www.vaticancookbook.com, The Vatican Cookbook (1st English edition).
Karen McNeilTradition brought up to the Present Day – in Food, Wine & the Culinary Profession – from Three Brilliant Ladies: Joyce Goldstein, Retired Chef-Restaurateur, Culinary Consultant, Insightful Author, San Francisco CA, www.joycegoldstein.com, The New Mediterranean Jewish Kitchen; Karen MacNeil, Wine Correspondent & Educator, Napa CA, www.karenmacneil.com, The Wine Bible (new edition); Claudia Wu, Co-Founder & Editor, Cherry Bombe, Convener of Cherry Jubilee, NYC. www.cherrybombe.com.
Produce and More!! Fruits & Veggies, Oils & Spices – from the unusual to the even more unusual; how to cook what you grow/find/catch/shoot; & a dedicated tome about the Southern staple veggies. Kitty Keller, Founder K L Keller Foodways. Oakland CA, www.klkeller.com; Susan Ebert, Austin TX, www.field2table.com; The Field to Table Cookbook: Gardening, Foraging, Fishing & Hunting; Thomas Head, Washington DC, www.thomashead.com, Greens: A Savor the South Cookbook.
Food at Issue - health & culture: Amanda Haas, Director of Culinary, Williams-Sonoma, San Francisco, http://www.williams-sonoma.com/, The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation& Stay Healthy; Barry Novick, Founder, Kitchen Table Bakers, inventors of Parmcrisps, Syosset NY, www.kitchentablebakers.com; Professor Dwight Furrow, San Diego Mesa College, American Foodie: Taste, Art & the Cultural Revolution. AND WE WISH ALL WHO CELEBRATE IT A VERY HAPPY EASTER!!
BBQ in 3 Different Countries & Cultures: Dueki Hong, Chef-Owner – Koreatown Restaurant, NYC, & Matt Rodbard, Author, Koreatown: A Cookbook; Evandro Caregnato, Culinary Director, Texas de Brazil, Dallas TX and many other cities, www.texasdebrazil.com, Churrasco: Grilling the Brazilian Way; John Shelton Reed, Chapel Hill NC, www.truecue.org, Barbecue: A Savor the South Cookbook.
Food and Fine Arts, in Pittsburgh and in New Orleans: Mike Gulotta, Chef-Owner, Mopho, NOLA, www.mophonola.com, Guest Celebrity Chef, the inaugural FEAST dinner series at the Carnegie Museum of Art; Laura McDermott, Manager of Social Experiences, Carnegie Museum of Art, Pittsburgh, www.cmoa.org; Sojna Finn, Chef-owner, Dinette, Pittsburgh, www.dinette-pgh.com, Consulting Chef – CMOA; Joanne Clevenger, Owner, Upperline Restaurant, NOLA, www.upperline.com/. – Semi-Finalist – 2016 James Beard Awards – Outstanding Restaurateur.
Two new cookbooks created by couples/duos: Allison Hopelain and Russell Moore, Chef-Partners, Camino, Oakland CA, www.caminorestaurant.com, This is Camino; Naoko Takei Moore, Cooking Instructor, Toiro Kitchen, Los Angeles, www.toirokitchen.com; Kyle Connaughton, Chef-Owner, Singlethread Farms, Healdsburg CA, www.singlethreadfarms.com, Donabe: Classic & Modern Japanese Clay Pot Cooking.
From NOLA to Cuba, to Washington DC, to Meatopia at South Beach Wine & Food Festival (SOBEWFF), a wide ranging conversation; plus two very special ingredients--one old & traditional, one recently discovered: Chef David Guas, Bayou Bakery, Arlington VA & Washington DC, www.bayoubakeryva.com & www.bayoubakerydc.com, reflects on his diverse experiences, especially his Cuban & Creole heritage, and his love of honey; March is when the Sap starts to rise, says Winton Pitcoff, Editor, Maple Syrup Digest, International Maple Syrup Institute, www.maplesyrupdigest.org, www.maplemonth.com, as heFexplains that the ancient art of Maple Sugaring is still vibrant; Finally, Dr. Daniel Perlman, Senior Research Scientist and Inventor, Brandeis University, Waltham MA, www.brandeis.edu, adds another to his over 100 patents: Coffee Bean Flour.
Today and Yesterday with Arzak, one of Spain’s & the World’s Best Restaurants for DECADES, plus sourcing unusual ingredients – especially our New Favorite, fresh Turmeric root. (For a bonus, Peter invented a New Cocktail. See the recipe on our website). First up, Elena Arzak, Co-Chef, Arzak, San Sebastian, Spain, www.arzak.es, with Anne Dolamore, Publisher, Grub Street, London UK, www.grubstreet.co.uk, Arzak Secrets, the first Arzak cookbook available in English; then an interview with Elena & her chef/founder father Juan Mari Arzak, recorded in 2008. Finally, Robert Schueller, PR Director, Melissa’s, Los Angeles, www.melissas.com, Fresh Turmeric & other exciting produce.
OTM sends best wishes to all Valentines!!! We hope you have a GREAT lover-ly day. In today’s program two wonderful Italian women who’re atop the world of Food & Drink – and we were surprised to find out they are connected: Lidia Bastianich, Chef, Restaurateur, Partner in Orsone, a luxury B & B and Vineyards in Italy’s Friuli-Venezia Giulia region, Partner in EATaly Food Markets, TV Personality & Author, Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook, Long Island NY, www.lidiasitaly.com; Stefania Pepe, Vineyard Owner & Winemaker, focused on Biodynamic Principles & Methods, producing truly distinctive organic wines in the northern part of Abruzzo, our interview today and a replay of our 2009 interview, www.montepulcianodabruzzo.it
Heirloom Beans, Low-Mercury Tuna, and ways to make sure none Get’s Wasted: Steve Sando, Founder, Rancho Gordo, Source for literally Hundreds of Varieties of Heirloom Beans, Napa CA, www.ranchogordo.com; Sean Wittenberg, Co-Founder, Safe Catch, Canned Tuna, Tested 100% for Mercury Content – also Delicious, Sausalito CA, www.safecatch.com; Dana Gunders, Scientist, Natural Resource Defense Council, Berkeley CA, www.wastefreekitchen.com, Waste Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food.
Everything Tacos, Beer and Hot Chicken: Alex Stupak, Chef-Owner, Empellon restaurants in NYC, www.empellon.com, Tacos: Recipes & Provocations; Andrea Slonecker, Beer Bites, Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers; Timothy C. Davis, Nashville TN, The Hot Chicken Cookbook.
A Program about Unusual Beverages & their Sources: Mark Bitterman, Owner, The Meadow shops, Portland OR & NYC, www.themeadow.com, Bitters & Amari, Field Guide to Bitters & Amari; Cathryn Fritz-Jung, Importer, Singani Los Parrales, Distilled in Bolivia, Silver Spring MD, www.singaniusa.com; Andy Barker, Sales Director, & Bill Batchelor, Winemaker, Martin Ray Winery, creating incredible wines in Green Valley CA, www.martinraywinery.com.
Diana Kennedy, a newly revised edition of her classic Nothing Fancy: Recipes & Recollections of Soul Satisfying Food, to be released in April; Dobra Bielinski, Chef-Owner, Delightful Pastries, 3 locations in Chicago IL, www.delightfulpastries.com, Traditional Polish Pastries & their association with Mardi Gras & Lent; Hussein Dekmak, London UK, The Lebanese Cookbook: Delicious & Authentic Recipes from a Top Lebanese Chef.
An Event for Truffle Afficianados, The Napa Truffle Festival, January 15-18 in and around Napa CA, www.napatrufflefestival.com; plus Two Very Special Chefs now in Print: Michael Solomonov, Chef-Owner, Zahav, Philadelphia PA, http://www.zahavrestaurant.com, Zahav: a World of Israeli Cooking; and Joe Ray, Co-Author, with Chef Blaine Wetzel, The Willows Inn, Lummi Island WA, http://www.willows-inn.com Sea & Smoke: Flavors from the Untamed Pacific Northwest.
Happy New Year to all our Listeners around the world. We wish you happiness and prosperity in 2016!! Today’s program is wholly dedicated to British Gin, from its origins to the current revival in Artisinal Expressions--a period of over 400 years: Mark Dawkins, Charter Brands, Langley’s Number 8, http://www.langleysgin.com/; Sam Galsworthy, Sipsmith's, London, http://www.sipsmith.com/; Kate Harrison, Quintessential Brands, Opihr, Bloom & Greenalls, Warrington, http://www.quintessentialbrands.com/
Meat AND Veg! Elias Cairo, Founder, Olympia Provisions, Artisan Charcuterie & two Restaurants, Portland OR, www.olympiaprovisions.com, Olympia Provisions: Cured Meats & Tales from an American Charcuterie; Nancie McDermott, Author, Chapel Hill NC, www.nanciemcdermott.com, Southern Soups & Stews: More than 75 Recipes from Burgoo and Gumbo to Etoufee and Fricasse; Charles Stahler, Director, Vegetarian Resource Group, Balto MD, www.vrg.org.
OTM finds interesting innovations in our home town, Pittsburgh PA--a great new bar, the Restaurant it grew out of, a Distillery named for an 18th Century Character who defied the Whiskey Tax, and a Boutique Hotel in the vibrant East End: Spencer Warren, F&B Diretor, Chief Bartender, Rye Bar; Rick DeShantz & Tolga Sevdik, Partners, Butcher & the Rye,(rerun from 2014) http://butcherandtherye.com/; David Harries, Distiller, Wigle Whiskey, www.wiglewhiskey.com; Jordan Bartles, General Manager, Hotel Indigo http://www.ihg.com/hotelindigo/hotels/us/en/pittsburgh/pithb/hoteldetail.
Thinking “Down-Under” – the 2016 Melbourne Food & Wine Festival, Voices from our 2008 visit to the Festival plus innovative new luggage to pack for the long journey: Natalie O’Brien, Executive Director, Melbourne Food & Wine Festival, www.melbournefoodandwine.com.au; Philippe Mouchel, Chef Extraordinaire, currently Dejavue, Melbourne, www.dejavue.com.au, and Neil Perry, Chef-Owner, Rockpool, Sydney & Melbourne, http://www.rockpool.com/rockpoolbarandgrillmelbourne; David Kao, Founder, Oregami Luggage, Portland OR, www.oregamiluggage.com.
Three go-to books: Florence Fabricant, Food Writer, NY Times, City Harvest: 100 Recipes from Great NY Restaurants; Sara Foster, Foster’s Market, Durham NC, www.fostersmarket.com, Foster’s Market Favorites: 25th Anniversary Collection; Russell van Kraayenburg, Chasing Delicious, Houston TX, www.chasingdelicious.com; Making Dough: Recipes & Ratios for Perfect Pastries.
OTM explores unusual Beverage Stories: Matthew Rowley, San Diego CA, www.whiskeyforge.com, Lost Recipes of Prohibition: Notes from a Bootlegger’s Manual; Kristina Richens, Minister of Commerce, Republic of Tea, Novato CA, www.republicoftea.com. Chamomile Honey Tea – a Charitable Partnership with the Xerces Society, www.xerces.org; Gary Eberle, from Pennsylvania College Football to California Winemaking, Paso Robles CA, www.eberlewinery.com, Deb Mortillaro, Partner, Dreadnought Wines, www.dreadnoughtwines.com, Pittsburgh.
OTM explores fermenting, cooking with Cannabis, and the elusive Paw Paw: Charlotte Pike, Gillingham Dorset UK, www.charlotteskitchendiary.com, Fermented: a Beginners’s Guide to Making your own Sourdough, Yogurt, Sauerkraut, Kimchi & More; Melissa Parks, Boulder CO, http://www.thestonerscookbook.com/chef/melissa-parks, Herb: Mastering the Art of Cooking with Cannabis; Andy Moore, Pittsburgh PA, Paw Paw: America’s Forgotten Fruit.
A REALLY SWEET PROGRAM!! Edd Kimber, PastryChef, TV Personality, London UK, http://www.theboywhobakes.co.uk/, Patisserie Made Simple: From Macarons to Millefeuille & More; Bernard Laurance, Paris France, www.lacuisinedebernard.com, Baklava to Tarte Tartin: A World Tour in 110 Dessert Recipes; Amy Guittard, San Francisco, www.guittard.com, Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean to Bar Chocolate Company.
Exploring Truffle Products, Food Writing as Linguistics and Literature: Vittorio Giordano, Urbani Truffles NYC, www.urbani.com; Dan Jurafsky, Linguist, Stanford University, Palo Alto CA, The Language of Food: A Linguist Reads the Menu; Sandra Gilbert, Berkeley CA, Eating Words, A Norton Anthology of Food Writing.
Hello Graham Elliot, Co-Host, MasterChef, MasterChef Junior and “Craziest Restaurants in America”, Chicago IL, http://www.grahamelliot.com, Cooking like a Master Chef: 100 Recipes to make the Everyday Extraordinary; Cappy Lawton, Restaurateur, La Fonda on Main, et al, San Antonio TX, www.lafondaonmain.com/, Enchiladas: Aztec to Tex-Mex; Craig Prebie, Corporate Chef, Chicago IL, http://www.craigpriebe.com/home The United States of Pizza: Americas Favorite Pizzas, from Thin Crust to Deep Dish, Sourdough to Gluten-Free.
Timely insights about how to create wonders in a homemade kitchen, make world-class pies, understand how to use Maple Syrup, and Prepare a Sunday Dinner to die for: Alana Chernila, W. Mass, www.eatingfromthegroundup.com. The Homemade Kitchen: Recipes for Cooking with Pleasure; Holly Ricciardi, Philadelphia PA, www.iluvmagpie.com, Magpie: Sweets & Savories from Philadelphia’s Favorite Pie Boutique; Kate Webster, in a Vermont Maple Wood, www.healthyseasonalrecipes.com, Maple: 100 Sweet & Savory Recipes Featuring Pure Maple Syrup; Bridgette Lacy, Raleigh NC, Sunday Dinner, a Savor the South Cookbook.
A Program dedicated to Exotic Ingredients, Exotic Recipes and Exotic Destinations: Adnan Durrani, Founder, American Halal/Saffron Road, Stamford CT, wwwsaffronroadfood.com/; Natasha MacAller, London UK, www.dancingchef.net, Vanilla Table: the Essence of exquisite cooking from the World’s Best Chefs; Jessica Cole, Lonely Planet, London UK, http://www.lonelyplanet.com/, From the Source Cookbook Series, Italy & Thailand (more to follow in 2016 and beyond).
Jacques Pepin, celebrated Chef, Author, TV Personality, Madison CT, http://www.pbs.org/food/chefs/jacques-pepin/; Jacques Pepin Heart & Soul in the Kitchen; Andrea Chesman, Ripton VT, http://andreachesman.com/, The Backyard Homestead Book of Kitchen Know-how; Meredith Doherty, Marketing Director, The Grommet, Boston MA, https://www.thegrommet.com/.
More Highlights from Nashville and the Music City Food & Wine, interviews at Harvest Night and Grand Tasting. And a Southern Beverage to End. Jonathon Waxman, Adele’s - Nashville, Barbuto – NYC, www.barbutonyc.com, http://adelesnashville.com/; Mike Lata, The Ordinary, Charleston SC, http://eattheordinary.com/; Linton Hopkins, Restaurant Eugene, http://www.restauranteugene.com/; Marcus Samuelson, Red Rooster NYC, http://redroosterharlem.com/; Andrew Zimmern, http://andrewzimmern.com/; Chris Bianco, Pizzeria Bianco, Phoenix AZ, http://www.pizzeriabianco.com; Aaron Sanchez & Chef Miles, Johnny Sanchez, NOLA, http://chefaaronsanchez.com/ & http://www.johnnysanchezrestaurant.com. Pit-Master Pat Martin, Martin’s BBQ Joint, Nashville & Morgantown WV, http://www.martinsbbqjoint.com/; Pano Karatassos, Kyma, Atlanta, https://www.buckheadrestaurants.com/kyma/chef/; Daniel Herget, Little Octopus, Nashvillle, http://www.popnashville.com/littleoctopus/; Cara Graham, Lockeland Table, Nashville, http://www.lockelandtable.com/; Jay Flatley, Tavern, Nashville, http://mstreetnashville.com/restaurants/tavern; And to End on a “High” Note, Fred Minnick, Bourbon Curious: a Simple Tasting Guide for the Savvy Drinker.
Highlights from Nashville and the Music City Food & Wine Festival – first of 2 programs: Trevor Moran, Executive Chef, Cat Bird Seat, https://thecatbirdseatrestaurant.com/; Alex Grainger, Executive Chef, & Clay Greenberg, Partner, SILO, http://www.silotn.com/; Matt Bolus, Executive Chef, & Travis Brazil, GM, 404 Kitchen, http://the404nashville.com/; Scott Conant, Chopped” Television series, plus numerous restaurants & cookbooks, http://scottconant.com/
Bread is the “Staff of Life”, Baking the Science of Making Bread – in today’s program three Exponents of Bread & Baking: Rick Easton, Owner-Baker-Chef, Bread & Salt, Pittsburgh PA; Alice Medrich, Berkeley CA, http://alicemedrich.com, Flavor Flours: a New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains; Jane Hornby, Oxford UK, www.janehornby.com, What to Bake & How to Bake it.
Terrific Meat & Cheese, made in America, especially the USA: Herb Eckhouse, La Quercia, celebrating 10 years of making “American” Prosciutto in Des Moines IA, www.laquercia.us; Griff Foxley, COO, Lone Mountain Wagyu, "Japanese Cow," breed of the famous Kobe Beef, but born & raised in Golden NM, www.lonemountainwagyu.com; Tom Kooiman, Past President, American Cheese Society, www.cheesesociety.org, discussing world-class.American Cheeses and the ACS' annual cheese competition.
Revisiting Sharelle Kraus, Dry Soda, Happy 10th Anniversary, Seattle WA, www.drysoda.com; Jim Beagle, Grapery--Great Grapes Table Grapes: Moon Drops, Cotton Candy, Witch’s Fingers, Schafter CA, www.grapery.biz; Food & Literature with Cara Nicoletti, Voracious: A Hungry Reader Cooks her way through Great Books
Just in time for the High Holidays, Amelia Saltsman www.ameliasaltsman.com, The Seasonal Jewish Cookbook: A Fresh Take on Tradition; Pierre Thiam A Fascinating Exploration of Senegalese Food Traditions & Recipes; Senegal: Modern Senegalese Recipes From the Source to the Bowl; Monica Van Cleve, Van Cleve Seafood, highlighting an Historic Recipe for Crab Pies, a favorite of Robert E. Lee’s Plantation Kitchen, Spotsylvania VA, http://vancleveseafood.com.
Nashville knows how to party! Upcoming September 19-20 Music City Food & Wine Festival is the 3rd version, and organizers promise it will be better than ever. We talk to Tim Love, one of those who invented and now arrange the event. Go to www.cheftimlove.com. & www.musiccityfoodandwinefestival.com/ for more details – and look for OTM there. OTM Loves Octopus, especially from Gullo Specialty Foods, Hicksville NY, www.gulloseafood.com. Then Everything You Need to Know about Home Beer Brewing, Randy Mosher, Home Brewing Expert., Chicago, www.radicalbrewing.com, Mastering Homebrew: The Complete Guide to Brewing Delicious Beer.
Marvelous Products from Three Great Ladies of Food: Jill Giacomini Basch, Co-Owner, Point Reyes Cheese, Point Reyes CA, www.pointreyescheese.com, sofi Gold Outstanding Cheese for Bay Blue; Natasha Case, Founder, Coolhaus Ice Cream sandwiches, pints & bars with an Architectural Inspiration (cool house), plus Scoop Shops & Trucks, Los Angeles CA www.eatcoolhaus.com; Caron Prochain, Founder, Simply Gum, all-natural, American-made Chewing Gum, NYC, www.simplygum.com.
Meet three remarkable Food & Drink Personalities: Randall Grahm, Winemaker Extraordinaire, Bonny Doon Vineyards, Santa Cruz CA, discussing "Crowd Funding" for his Wine Project, Popelouchum, in San Juan Batista CA, http://www.beendoonsolong.com/2015/07/popelouchum-decisions-summer-2015/; Laurie Pauker, Founder, Laurie & Sons, marvelous not-too-sweet candies, including Dangerously Delicious Black Licorice Chocolate Toffee, Brooklyn NY, www.laurieandsons.com; Thomas Gosney, Former Personal Chef for Shaquille O’Neal, www.thomasgosney.com & www.organicnutrionalchef.com; Method of Procedure: The Guide and Techniques for Excellent Cuisine
Delectable Foods & Meals from Delightful People: Jin Jun, CEO (Chief Eating Officer), Co-owner, SeaSnax, products made from Seaweed, Los Angeles, www.seasnax.com; Nicole Chaszar, Founder & Soup Captain, The Splendid Spoon, Brooklyn, www.thesplendidspoon.com; Lesley Tellez, Blogger & Author, NYC, http://www.lesleytellez.com/, Eat Mexico: Recipes from Mexico City’s Streets, Fonda & Markets; Sandra Guiterrez, http://sandraskitchenstudio.com/, Empanadas: The Handheld Pies of Latin America.
Three Cookbooks with more than just recipes--interesting insights, and culinary creativity as well: Joe Carroll, Restaurateur, Fettte Sau & St, Anselm, Brooklyn NY, http://www.fettesaubbq.com, Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling; Kevin Gillespie, Chef-Owner, www.redbeardrestaurants.com, including Gun Show, Atlanta, www.gunshowatl.com, Pure Pork Awesomeness; Marcella Kreibel, Author & Illustrator, Washington DC, http://marcellakriebel.com, Mi Comida Latina
A Mediterranian Miscellany: Maureen Abood, Blogger, Rose Water & Orange Blossoms, Harbor Springs MI, www.maureenabood.com, Rosewater & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen; Vivianna Karamanis, Founder, Hellenic Farms, Importer of Artisanal & Gourmet Greek Food Products, Roselle NJ, www.hellenicfarms.com; John Hooper, European Correspondent, The Economist et al, Rome Italy, www.john-hooper.com, The Italians.>
Two stories of Families & Farming in the USA, and a Very Special Cookbook Project: Chris Fischer, Farmer & Chef, Beetlebung Farm, Chilmark MA, www.beetlebungfarm.com, The Beetlebung Farm Cookbook; Natasha Bowen, Founder, The Color of Food, Palm Beach FL, www.thecolorofood, The Color of Food; Kristen Miglore, Executive Editor, Food52, NYC, www.food52.com, Food52 Genius Recipes: 100 Recipes that will Change the Way you Cook.
Great Products, Fascinating Stories…………… Justin Rashid, Co-Founder, American Spoon, Petoskey MI, Hand-made Preserves made from locally grown fruits & vegetables, www.spoon.com; Antonella Rana, Head of US Operations, NYC, Giovanni Rana Pasta & Prepared Pasta Dishes, www.rana.it; Casey Elsass, Partner, Brooklyn, MixedMade, Bees Knees Spicy Honey & Trees Knees Spicy Syrup, www.mixedmade.com; Morgan Morano, Founder, Morano Gelato, Chestnut Hill MA, The Art of Making Gelato: 50 Flavors to Make at Home, www.moranogelato.com.>
What's new in the world of "booze"; Tony Abu-Ganim, Cocktail ""Guru" & Chief Judge, San Francisco World Spirits Competition, http://www.themodernmixologist.com. Adam Ford, Founder, Atsby NewYork Vermouth, Long Island NY, http://atsbyvermouth.com/, Vermouth: The Revival of the Spirit that Created America’s Cocktail Culture. Jess Lebow, Beer Expert & Home Brewer, (also a successful author & game designer), resides in China, http://www.jesslebow.com/, & gives us The United States of Beer; a Guide to the Best Craft Beers Across America.
All London, mostly Ethnic: Bruno Loubet establishes an exciting new incarnation for his space at The Zetter, Grain Store Unleashed, www.grainstoreunleashed.com; Gareth Rhodes, Head Chef, Coya, www.coyarestaurant.com; Ranjit Mathrani, Chairman & Founder, at the NEW Chutney Mary, www.realindianfood.com; Surit Packer & Itamar Srulovich, Chef-Owners, Honey & Co, www.honeyandco.co.uk
OTM brings you the excitement surrounding the World’s 50 Best Restaurant Awards, 14th anniversary version, at London’s Guildhall, June 1 – you’ll experience the thrills, and the sounds of an enthusiastic crowd of food & wine lovers from all parts of the globe. Explaining the Concept of 50 Best, William Drew, Group Publisher, William Reed Business Media, Crawley UK, http://www.theworlds50best.com/; Two Top Honorees, from this year and last, Eneko Atxa, Chef Owner, Azurmendi jatetxea, nr. Bilbao Spain, 2014 Most Sustainable Restaurant, and rising to #19 in Top 50 2015, www.azurmendi.biz; Helene Darroze, Chef-Owner, Restaurant Helene Darroze, Paris, Helen Darozze at the Connaught, London, 2015 World’s Best Female Chef, http://www.helenedarroze.com/en/home.html; Then timely comments from: Thomas Keller, Per Se NYC, The French Laundry, Yountville CA, both Top 100, http://www.thomaskeller.com/; Eric Ripert, Le Bernadin NYC, www.le-bernadin.com; Grant Achatz, Alinea, Chicago, www.alinearestaurant.com; and a rising European Star, Tim Raue, Berlin, www.tim-raue.com; To complete the program, Chef Simon Rogan, Fera at Claridges London, etc, selected to cook the Chefs Feast, a dinner honoring the entire Top 100 – http://simonrogan.co.uk/. OTM’s most outstanding meal this time in London was lunch with Simon at Fera – we name him an impact player for next year’s awards!!!
Two Grilling Experts give recipes, tips, to increase your mastery of BBQ, followed by an important book about flavor essentials & secrets: David Guas, Owner, Bayou Bakery, Washington DC & Arlington VA, http://www.bayoubakerydc.com/, Grill Nation: 200 Surefire Recipes, Tips & Techniques to Grill like a Pro; Cheryl Jamison, Santa Fe NM, www.cookingwiththejamisons.com, The Barbecue Lover’s Big Book of BBQ Sauces; Mark Schatzker, Radio & Print Journalist, Toronto, Canada, The Dorito Effect: The Surprising New Truth about Food & Flavor.
Three versions of Bakery-Pastry "Asian Style". Joanne Chang, Owner, Flour Bakeries, Boston MA. www.flourbakery.com, Baking with Less Sugar; Nicole Bermensolo, Partner, Hana Kitchens, Brooklyn & LA, www.hanakitchens.com, Kyotofu: Uniquely Delicious Japanese Desserts; Grace Park, Owner, Crazy Korean Cooking & Crazy Korean Shopping, NYC, www.crazykoreancooking.com, http://www.crazykoreanshopping.com
More on OTM’s visit to Chicago, and just some of the activities Chicagoans offered for JBF Awards visitors. The Chicago Greenmarket, season opening on May 2nd, OTM chats , with Greenmarket Board Members who just happen to be celebrated Chef-Restaurateurs, Sarah Stegner, Prairie Grass Café, www.prairiegrasscafe.com, Bruce Sherman, North Pond, www.northpondrestaurant.com/, Carrie Nahabedian, Naha & Brindille, www.brindille-chicago.com, and Pat Sondgeroth, Heartland Meats, www.heartlandmeats.com/ . Next up: The story of “The World’s Best Rose” and Fine Food to match at the Park Hyatt, Paul Chevalier, National Fine Wine Director, Shaw Ross, www.shaw-ross.com & Satoru Takeuchi,Hyatt Executive Chef, www.parkchicago.hyatt.com. Then Hassan El Neklawy, GM, & Daniel Perez, Executive Chef, Renaissance Chicago Downtown, www.renhotels.com/chicagodowntown. Finally Lynette Velez, Director of Sales, Gibson Group, The Montgomery Club, www.gibsonssteakhouse.com/private-dining-pages-326.php.
Amid the hubbub & excitement of the 25th Annual James Beard Foundation Awards at Chicago’s Lyric Opera (first time ever this event has been held outside of NYC), OTM talked to awardees & attendees: Michel Nischan, Humanitarian of the Year, Founder & President, Wholesome Wave. Fairfield CT, www.wholesomewave.org; R J Melman, representing his father Richard Melman, Lifetime Achievement, Lettuce Entertain You, Chicago IL, http://www.leye.com/; Barbara Lazaroff, Partner, Wolfgang Puck Worldwide, www.barbaralazaroff.com; Gale Gand, Chef & Restaurateur, Chicago IL, www.galegand.com; Jessica Largey, Rising Star Chef, Manresa. Los Gatos CA, www.manresarestaurant.com; Marcus Glocker, Chef, Best New Restaurant, Batard, NYC, www.batardtribeca.com; Sam Bell, Outstanding Service, Owner, Blackberry Farm, Walland TN, www.blackberryfarm.com; Aaron Franklin, Best Chef SW, Franklin’s BBQ, Austin TX, https://franklinbarbecue.com; Jonathon Sawyer, Best Chef Great Lakes, Greenhouse Tavern, Cleveland OH, http://www.thegreenhousetavern.com; Jason Stanhope, Best Chef SE with Owner Mike Lata, FIG, Charleston SC, http://www.eatatfig.com; Barry Maiden, Best Chef NE, Hungry Mother, Cambridge MA, http://www.hungrymothercambridge.com; Gerard Craft, Best Chef Mid-west, Niche, Clayton MO, http://nichestlouis.com; America’s Classics, Lopez Family, Guelaguetza, Los Angeles CA, http://ilovemole.com; Sally Bell’s Kitchen, Richmond VA, https://sallybellskitchen.com.
Two IMPORTANT Books and a fascinating story of a Chef’s journey in search of Tradition: Barry Estabrook, Pig Tales; http://politicsoftheplate.com/; Steven Satterfield, Chef Miller Union, Atlanta GA, http://www.millerunion.com/site/, Root to Leaf; Trevett Hooper, Chef-Owner, Legume, Pittsburgh PA, www.legumebistro.com, in search of traditional Eastern European foods.
Great Cookbooks and an interesting new concept in Fine Dining. James Briscione, Director of Culinary Development at the Institute of Culinary Education, NYC, http://jamesbriscione.com/ Great Cook; Marco Canora, Chef-Owner, Hearth, NYC, http://marcocanora.com/#, A Good Food Day; Tanya Bastianich Manuali, Lidia’s Italy, Queens NY, www.lidiasitaly.com, Healthy Pasta; Zach Kupperman, Founder, DinnerLab, www.dinnerlab.com
A not completely, but mostly Cheesy Program, with a Whiff of Black Gold at the Finish: Janet Fletcher, talks about Cheese & about her latest Cookbook, Napa Valley CA, http://www.janetfletcher.com/, Yogurt: Sweet & Savory Recipes for Breakfast Lunch & Dinner; Melissa Pasanen, Cabot Creamery, Cabot VT, https://www.cabotcheese.coop/, The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America's Best Dairy Farms; Diane Sauvage, Importer – Fromager d'Affinois, Interval Export, Hoboken NJ, www.intervalexport.com, www.pavedaffinois.com; And on a different but equally delicious subject, Robert Chang, Managing Director, & Dr Paul Thomas, Chief Scientist, American Truffle Company, Napa CA & Scotland UK, www.americantruffle.com.
Modernizing Classics: Leah Koenig, Brooklyn NY, Modern Jewish Cooking: Recipes & Customs for Today’s Kitchens; Ronnie Fein, Greenwich CT, www.ronniefein.com, The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks; Max & Eli Sussman, NYC, New Restaurant in the Planning Stages, Classic Recipes for Modern People: A Collection of Culinary Favorites Reimagined.
Mostly Italian, with a drink to close: Lidia Bastianich, Chef, Restaurateur, PBS Star, Author, Long Island NY, www.lidiasitaly.com , Lidia’s Egg-Citing Farm Adventure; Elizabeth Minchilli, Author & Tour Guide, Rome Italy, www.elizabethminchilliinrome.com, Eating Rome: Living the Good Life in the Eternal City; Domenica Marchetti, www.domenicacooks.com, Ciao Biscotti: Sweet & Savory Recipes Celebrating Italy’s Favorite Cookie; Alex Finkelshteyn, Partner, DeLuxe Vodka, Minsk Belarus, www.deluxevodka.com.
OTM wishes you all the very best for Easter, Passover, or just Sunday. This week three strong voices, three so different stories: Bryan Voltaggio, Chef-Owner, Volt, Frederick MD, www.voltrestaurant.com, also Lunchbox, Family Meal, Lunchbox, Range & Aggio, various locations in MD & DC, soon to open in Richmond VA, HOME: Recipes to Cook with Family & Friends; Kent Rollins, Chuck Wagon Cook, Red River Ranch Chuck Wagon Cooking School, Hollis OK, www.kentrollins.com; A Taste of Cowboy: Ranch Recipes and Tales from the Trail; Gene Baur, Co-founder & President, Farm Sanctuary, based in Washington DC, Sanctuaries in CA & NY States, www.farmsanctuary.org, Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer and Feeling Better Every Day.
This week we’re going a whole lot Southern (USA that is): Alice Randall & Caroline Randall Williams, Nashville TN & Oxford MI, Soul Food Love: Healthy Recipes Inspired by 100 Years of Cooking in a Black Family; Jay Pierce, Executive Chef, ROCKSALT, Charlotte NC, http://www.rocksaltrestaurants.com, Shrimp, a Savor the South cookbook; Dale Curry, NOLA, Gumbo, a Savor the South cookbook.
Beer and Hearty Food to Go With It: Jane Peyton, UK Beer Sommelier for 2014, Organizer, Beer Day in Britain, http://www.beerdaybritain.co.uk/ London, Beer O’Clock: An Insider’s Guide to History, Craft, Culture; Clodagh McKenna, Food Broadcaster & Owner, Clodagh’s Restaurants, Dublin Ireland, http://www.clodaghmckenna.com/home/, Clodagh’s Irish Kitchen; Jeremy Nolen, Chef, Brauhaus Schmitz, Philadelphia PA, http://brauhausschmitz.com/, New German Cooking: Recipes for Classics Revisited.
Interesting Wine Stories and Recommendations, plus a Luxury Spirit to finish: Eco-friendly Wines from Italy with a Surfing Connection, ZIOBAFFA Puglia Pinot Grigio & Toscana Rosso, Kevin Swadish, Sage Beverages, Carlsbad CA, www.sagebeverages.com; Exciting New Red Wines from Toscany, Piemonte & Umbria, Nipozzano Vecchie Viti 2011 from Frescobaldi, Tuscany, www.frescobaldi.it; Barolo 2007, Lecinquvigne, Damilano, Piemonte; www.cantinedamilano.it; Collepiano 2009, Umbria, www.arnaldocaprai.com; samples courtesy Colangelo, NYC, www.colangelopr.com; Kosher Wines for Passover etc., Jay Buchsbaum, Royal Wine Corp., Bayonne NJ, www.royalwine.com; Audrey Fort, G’Vine, Ultra-Premium Gin, produced by Eurowinegate, Cognac, France, www.g-vine.com.
Three fine examples of Culinary Instruction: Anne Willan, Founder, Ecole de Cuisine La Varenne, Paris France, www.lavarenne.com, Secrets from the La Varenne Kitchen; Claudine Pepin, Providence RI, Kids Cook French – Les Enfants cuisinent a la Francaise; Jonathon Sawyer, Chef-Owner, The Greenhouse Tavern, Trentina & Noodlecat, Cleveland OH, www.jonathonsawyer.com, Noodle Kids, Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together.
What’s happening in Italy? And a Great Guide for Diners around the World. Dorothy Hamilton, President, International Culinary Center, and President, USA Pavilion at Milan Expo 2015, NYC, www.culinarycenter.com & www.usapavilion2015.net, Emilia Terragni, Phaidon, London UK, www.phaidon.com, Puglia, from the Silver Spoon series; Joe Warwick, London UK, Where Chef’s Eat, 2nd Edition 2015, www.phaidon.com.
Initiatives to raise the profile and support of Women in the Food & Beverage industry: Claudia Wu & Kerry Diamond, founders of Cherry Bombe, an acclaimed biennial, high-quality Magazine, NYC, www.cherrybombe.com; Kari Underly, Butcher, Meat Expert & Teacher, founder Muscolo Meat Academy, Chicago IL, www.rangepartners.com, The Art of Beef Cutting: A Meat Professional's Guide to Butchering & Merchandising; Susan Citron, Partner, A Woman’s Palate, Fox Chapel PA & Rutherford CA, www.awomanspalate.com.
Belated Valentine’s Day greetings to all. THE Charleston (SC) Wine & Food Festival – 10th Anniversary – Cathryn Zommer, Director of Communications, www.charlestonwineandfood.com. Then we stay close to home to celebrate a Fine New Restaurant: Chef Dennis Marron, The Commoner at Hotel Monaco, www.thecommonerpgh.com & www.monaco-pittsburgh.com; and a Sweet New Venture, Chef Chad Townsend and his wife Lauren launch an Artisanal Ice Cream business, Millie’s Homemade Ice Cream, why and how they’re doing it, www.millieshomemade.com.
Timely & Veggie!! Paula Shoyer, Pastry Chef & Teacher, Chevy Chase MD, www.thekosherbaker.com, The New Passover Menu; Deidre Heekin, Farmer & Restaurateur, Vermont, www.osteriapaneesalute.com/aboutus.html, An Unlikely Vineyard; Karen Caplan, Owner-Operator, Frieda's, The Specialty Produce Company, Los Alamitos CA, www.friedas.com.
Mostly about Grains, Flours & Baking, plus a surprise ending: Alice Medrich, Berkeley CA, http://alicemedrich.com, Flavor Flours: a New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours; Shanna & Tim Mallon, Nashville TN, http://foodloveswriting.com, The Einkorn Cookbook; Erin Patinkin & Agatha Kulaga, Brooklyn NY, www.oven.ly, Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery; and to finish charming stories for Young Travelers, Liz Manzine, Bella and Harry, www.BellaandHarry.com. Lots of activities on the website.
Three Great Chefs, Three Great Cookbooks!! Charles Phan, Slanted Door, San Francisco, www.slanteddoorgroup.com, The Slanted Door Cookbook; George Mendes, Aldea, NYC, www.aldearestaurant.com, & soon-to open Lupulo, NYC, www.lupulonyc.com, My Portugal: Recipes and Stories; Johnny Iuzzini, www.johnnyiuzzini.com, Sugar Rush: Master Tips, Techniques & Recipes for Sweet Baking.
Cuisine from around the World. Geeta Bansal, Chef-Restaurateur, Clay Oven Cuisine of India, Irvine CA, www.clayovenirvine.com, https://chefgeeta.wordpress.com/; Ana Sofia Pelaez & Ellen Silverman (photographer), The Cuban Table; www.ellensilverman.com; Diane Kochilas, Collaborative Chef, Molyvos, Ikaria: Lessons on Food, Life & Longevity from the Greek Island where People Forget to Die, www.dianekochilas.com
Sweet things to Eat & Drink: Dorie Greenspan, "culinary guru" (by New York Times), Creator "Tuesdays with Dorie" an online baking club, her latest of 10 Cookbooks, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, NYC & Paris, http://doriegreenspan.com/; Mario Molinari, Chief Operating Officer, Molinari Italia, Producers of Molinari Sambuca Extra (Declared Extra by Italian Law since 1970), Molinari Caffe Liquore & Limoncello di Capri, Citavecchia & Roma Italy, www.molinari.it; John Wabeck, Beverage Manager, Spoon & Willow Restaurants, Pittsburgh, Inventor Common Decency Gin, www.spoonpgh.com; Joy Richardson, Brand Representative, Haagen Dazs - how an Ice cream maker moves into Limited Edition flavors & Gelato, www.haagendazs.us/Products/Gelato/.
AS OTM BEGINS ITS 12TH YEAR, WE WISH ALL OF OUR LISTENERS AND FRIENDS AROUND THE WORLD A HAPPY & PROSPEROUS 2015. Three good conversations--Three different stories that became Cookbooks: Norman Van Aken, Illustrious Chef, Norman's Orlando FL, www.normanvanaken.com; No Experience Necessary; Eric Skokan, Creator, Black Cat Farm, Chef-Owner, Black Cat Bistro and Bramble & Hare, Boulder CO, http://blackcatboulder.com/; Eric Skokan's Farm, Fork, Food; Dana Cowin, Editor in Chief, Food and Wine Magazine, NYC, www.foodandwine.com, Mastering My Mistakes in the Kitchen.
We wish a Happy and Prosperous New Year to our Listeners and Friends all around the World, as On the Menu begins its 12th Year. All Southern and Mostly Texan. Jack Gilmore, Chef-Owner Jack Allen's Kitchen, Austin TX, www.jackallenskitchen.com. Jack Allen's Kitchen: Celebrating the Tastes of Texas; Terry Thompson-Anderson, Fredericksburg TX, Texas on the Table: People, Places and Recipes Celebrating the Flavors of the Lone Star State; Chris Chamberlain, Nashville TN, https://www.facebook.com/TheSouthernFoodie, Southern Foodie's Guide to the Pig.
Three Great Books from Three very special & talented Women. And a Very Merry Christmas to Our Listeners Everywhere. Cortney Burns, Co-Chef, Bar Tartine, San Francisco, www.bartartine.com, Bar Tartine: Techniques and Recipes; Rene Erickson, Chef-Owner, Boat Street Cafe, The Walrus & the Carpenter, The Whale Wins, & Barnacle, Producer Boat Street Pickles, Seattle, www.boatstreetcafe.com, A Boat A Whale & Walrus; Recipes and Stories; Karen Page, NYC, www.karenandandrew.com, The Vegetarian Flavor Bible.
Assorted Voices: Jamie Bissonnette, Chef-Owner, Coppa & Toro, Boston MA, Toro NYC, www.coppaboston.com, www.toro-restaurant.com, The New Charcuterie Cookbook: Exceptional Cured Meats to Make & Serve at Home; Keith Schroeder, Founder & CEO, High Road Craft Ice Cream, Atlanta GA, www.highroadcraft.com, Cooking Light's Mad Delicious Cookbook: The Science of Making Healthy Food Taste Amazing; Philip Shen & Kim Pham, San Francisco CA, Terri Phillips, Portland OR, www.behindthefoodcarts.com, Food Truck Road Trip: a Cookbook; Malin Elmlid, Berlin Germany, www.thebreadexchange.com, The Bread Exchange:Tales & Recipes from a Journey of Baking & Bartering..
Mostly about Fermentation & other Preserving Techniques - plus a musical treat: Cathy Barrow,Mrs. Wheelbarrow's Kitchen food blog, Washington DC, www.mrswheelbarrow.com, Mrs. Wheelbarrow's Practical Pantry: Recipes & Techniques for Year-Round Preserving; Branden Byers, host of Fermup weekly Podcast & Blog, Madison WI, www.fermup.com, The Every Day Fermentation Handbook: a Real-life Guide to Fermenting Food - without Losing your Mind or your Microbes; Kirsten & Christopher Shockey, Applegate Valley OR, Fermented Vegetables; and Heather Scott, Teacarinas--teacups that double as ocarinast, St LO Ocarina, St Louis MO, www.stlocarina.com.
An interesting Ethnic Mix - how to cook like an Indian/Syrian/Mexican: Anupy Singla, Indian for Everyone: the Home Cook's Guide to Traditional Favorites, www.indianasapplepie.com; Joumana Accad, Taste of Beirut, www.tasteofbeirut.com; Margarita Carrillo Arronte, Mexico: The Cookbook, Mexico City; Jim Peyton, Naturally Healthy Mexican Cooking, www.lomexicano.com.
Great Books, Great Stories: Sean Brock, Husk Charleston SC & Nashville, McCrady's Charleston, Heritage, www.huskrestaurant.com, http://mccradysrestaurant.com/; Jennifer McLagan, Bitter: A Taste of the World's Most Dangerous Flavor, www.jennifermclagan.com; Michael Largo, The Big Bad Book of Botany: the World's Most Fascinating Flora; Todd Gray, Chef-Owner, Equinox, Washington DC, talks about his recent California Road Trip, www.equinoxrestaurant.com.
Pastry, Cakes & Nuts!! Nick Malgieri, Dir. Baking Program, Institute of Culinary Education NYC, Nick Malgieri's Pastry: Foolproof Recipes for the Home Cook; Jane Hornby, Oxford UK; www.janehornby.com, What to Bake & How to Bake it; Andrea Tutunjian & Cara Tannenbaum, Institute of Culinary Education NYC, In a Nutshell; Cooking and Baking with Nuts & Seeds..
BLOCKBUSTER first cookbooks from three renowned Chefs: Sat Bains, Too Many Chiefs only one Indian, Sat Bains Restaurant with Rooms, Nottingham UK, info@restaurantsatbains.net; Dominique Ansel, The Secret Recipes, Dominique Ansel Bakery, NYC, www.dominiqueansel.com; Massimo Bottura, Never Trust a Skinny Italian Chef, Osteria Francescana, Modena Italy, www.osteriafrancescana.it. Delicious dialogues..
Happy Birthday Peter!! Three "out of the way" places that deliciously combine Traditional & Contemporary Spanish Cuisine: Roberto & Maria Asua, Andra-Mari & Aretxondo, Galdakao, Basque Country, www.andra-mari.com & www.aretxondo.com; Sergio Arias, O Curro Da Parra, Santiago de Compostella, www.ocurrodaparra.com; Marcos Moran, Casa Gerardo, Prendes near Gijon, Asturias, www.restaurantecasagerardo.com.
OTM at Gastronomika 2014, San Sebastian, Spain. Note: To include all tha Star Chefs interviewed, this program runs longer than usual. But we're sure you won't want to miss a thing. First, Roser Torras, Festival Director. Then: representing Italy, the featured guest country, Massimo Bottura, Osterria Francescana, Modena, www.osteriafrancescana.it; & Carlo Cracco, Ristorante Cracco, Milan, www.ristorantecracco.it; representing host Spain - Juan Roca & Jordi Roca, El Celler Can Roca, Girona, www.cellercanroca.com; Peruvian superstar Virgilio Martinez, Lima Peru & London UK, www.centralrestaurante.com.pe; additional 3-Stars from Spain, Carme Ruscalleda, St. Pau, St Pol de Mar & Tokyo Japan, Moments, Barcelona, www.ruscalleda.com; Quique DaCosta, Quique DaCosta Restaurant, Denia, http://www.quiquedacosta.es; And our coverage would not be complete without the divine Elena Arzak, Arzak Restaurant, San Sebastian, www.arzak.info. :
Concluding Nashville - 3 Culinary Stars you won't want to miss. Jake Strang, 1808 Grille, www.1808grille.com; Trevor Moran, Cat Bird Seat, http://thecatbirdseatrestaurant.com/; Joe Shaw, Watermark, http://www.watermark-restaurant.com.
OTM reports on dining in Nashville, and especially the 2nd annual Music City Food & Wine Festival. Thank you to Infiniti for the use of their Pavilion, Joe Samfilippo, Franklin TN, www.infinitiusa.com. Visiting & Local Chefs collaborate, Mike Lata, FIG and The Ordinary, Charleston SC, www.eatatfig.com & http://eattheordinary.com. , with Tandy Wilson, City House, Nashville, www.cityhousenashville.com; Beer & Liquor in Nashville, Baily Spaulding, Jackalope Brewing Company, www.jackalopebrew.com & Will Atkinson, Corsair Distillery, www.corsairartisan.com; Two of Nashville’s most exciting new restaurants, Matt Farley, Executive Chef, Acme Feed & Seed, www.theacmenashville.com & Deb Paquette, Chef/Owner, Etch, www.etchrestaurant.com.
OTM heads west from Friuli to Veneto. Two restaurants we loved 10 years ago, we found were still Great, and “In Search of Soave”, the Veneto’s misunderstood Vino Bianco. Giuseppe and Lucia Zamboni, with translation by Simone Fortou, Trattoria Zamboni, near Vicenza, www.trattoriazamboni.it; Allan & Atttius Tarlao, Owners with translation by Laura Gereon, Tavernetta All’Androna, Grado; www.androna.it; Giovanni Ponchia, Director, Soave Consortium, Soave, www.ilsoave.com; Laura Rizzotto, Balestri Valda, Soave, www.balestrivaldi.com; Claudio Gini, Avienda Agricola Gini, Monteforte, www.ginivini.com; Marta Magnabosco, Avienda Agricola Monte Tondo, Soave, www.montetondo.it.
Friuli Part 2 – mostly Trieste. Hedy & Susy Benvenuti, Owners, Duchi d’Aosta, Duchi Vis a Vis & Riviera Hotels & Harry’s Grill, Chef Federico Sestan, Trieste, www.duchi.eu; Bruno Vesnaver, Owner, Antica Ghiacceretta, Trieste, www.anticaghiacceretta; Gianluca & Massimiliano Sabinot, Owners, Vitello d’Oro, Udine, www.vitellodoro.com; Roberto Marussi, Owner. Al Bagatto, Trieste, www.albagatto.it.
Friuli & Veneto 10 years on. OTM made a first visit to this area of NE Italy in 2004, the year we launched the program - so we thought it a revisit was overdue. Old friends and New Friends extended warm welcome and generous hospitality at their restaurants, cantinas and lodgings. At Orsone, Lidia & Joe Bastianich's Restaurant, B&B & Cantina - Andrea Sbrizzo, General Manager, Eduardo Valle, Executive Chef & Kelly Jeun, Sous-Chef, Wayne Young, Sales Communicatio & Marketing Mgr; Cividale del Friui, www.orsone.com ; Valter Scarbolo, Proprietor, Scarbolo Wines & La Frasca Restaurant, Lauzacco, Udine, www.scarbolo.com; Antonella Nonino, Family Nonino, Nonino Distillatori, Percoto, Udine, www.nonino.it. More from Friuli next week.
A Program of New Stuff- new to OTM anyway. Vanessa Lengies & Frankie Scanlon, Founders & Owners, Gustus Vitae, Salt & Spice Blends, Venice CA, www.gustusvitae.com; Chef John Doherty, Chicken Soup for the Soul BBQ Sauces, Broths, Meal Builders, etc., www.chickensoup.com/foods/; Tracy Panase, Director of Domestic Marketing, Microplane – new Kitchen Tools to celebrate the 20th Anniversary of its founding; Russelsville AR, www.microplane.com; Christina Arokiasamy, Malaysian Food Ambassador, The Malaysian External Trade Development Corporation, www.malaysiankitchen.us.
An "All American" program: Greg O'Neill, Past President, American Cheese Society,Cheese Expert & Purveyor, www.cheesesociety.org, www.pastoralartisan.com; Matt Hettlinger & Samuel Kennedy, Cheesemakers, The Farm at Doe Run, Coatesville PA, www.chestercountycheese.org; Marianne LaCroix, Maine Lobster Marketing Collaborative, Portland ME, www.lobsterfrommaine.com; Paul Scotto, Co-Owner, Cider Brothers, Lodi CA, www.ciderbrothers..com.
Nashville’s Music City Food & Wine Festival, a Big Event You’ll Love (no pun intended), Tim Love, Austin TX-based Restaurateur & Tennessee Farmer tells OTM all about it - upcoming September 20 & 21, www.musiccityfoodandwinefestival.com, and www.cheftimlove.com . Then Experts give us fascinating insights about the liquids we love: Simon Brooking, US Global Ambassador, Laphraoig Scotch Whisky & Laphraoig Select, Islay Scotland, www.laphroaig.com; Jaime Joyce, Moonshine: The Cultural History of America's Infamous Liquor; Brooke & Luther Fedora, Chef-Owners, Horse & Hounds Gastropub, Charlottesville VA, The Foodie's Beer Book: The Art of Pairing & Cooking with Beer for Any Occasion; Steve Piatz, Minneapolis, The Complete Guide to Mead Making.
A Mostly Green program, plus a bit of comfort: Domenica Marchetti, The Glorious Vegetables of Italy, resides in Virginia, www.domenicacooks.com, Erin Riley Strong, The Green City Market Cookbook: Great Recipes from Chicago's Award-winning Farmers Market, Chicago IL, www.greencitymarket.org; Hillary Davis, French Comfort Food: the Flavors of a Cozy French Kitchen, resides in New Hampshire, www.hillary-davis.com.
North of the Border - Part 2. Chefs at Taste of Toronto, Canoe Restaurant - High in the Sky over Toronto, Gastro-grilling from Canada. David Neinstein, Barque Smokehouse, www.barque.ca; Damon Campbell, Bosk Restaurant at the Shangri-La Hotel, http://www.shangri-la.com/toronto/shangrila/dining/restaurants/bosk/; Jeff Hopgood, Hopgoods Foodliner, www.hopgoodsfoodliner.com; Robbie Hojilla, Hudson Kitchen, www.hudsonkitchen.com; Monte Wan, Khaosanroad, www.khaosanroad.ca; Elia Herrara, Los Colibris, www.loscolibris.ca; Mark McEwan, North 44, One Restaurant, McEwan, Fabbrica, www.mcewangroup.ca; John Horne, Canoe Restaurant, http://oliverbonacini.com/Canoe.aspx; Ted Reader, Gastro Grilling: Fired-up Recipes to Grill Great Everyday Meals, www.tedreader.com.
A very special tribute to Chef Charlie Trotter, plus the Foods & Flavors of Texas & India. Homaro Cantu, Moto Restaurant, Chicago, spokesperson for The Trotter Project, www.motorestaurant.com; Dean Fearing, Chef/Partner, Fearing's Restaurant, Dallas TX, www.fearingsrestaurant.com, The Texas Food Bible: From Legendary Dishes to New Classics; Rinku Bhattacharaya, Westchester NY, www.cookinginwestchester.com, Spices & Seasons: Simple, Sustainable Indian Flavors.
OTM headed North of the Border (no song intended) to cover Toronto's exciting dining scene and North America's inaugural "Taste of...." Event. Here's the first batch of Chefs that we met. Susur Lee, Luckee Restaurant, www.luckeerestaurant.com; Carl Heinrich, Richmand Station, www.richmondstation.ca; Cory Vitiello, The Harbord Room & THR, www.theharbordroom.com; Ben Heaton, The Grove, www.thegroveto.com; Stuart Cameron, Patria, Byblos, Weslodge, www.iconlegacy.ca; Lachlan Culjak, Yours Truly, www.yours-truly.ca; David Chrystian, Victor Restaurant, www.victorrestaurant.com; and to end a "Toast to Toronto, Sophia Pantazi, Owner, 66 Gilead Distillery, Bloomfield, Ontario, www.66gileaddistillery.com. More of Toronto Top Chefs in 2 weeks...................
Beware, this is a very Meaty program! Jennifer Johnson, Director of Marketing, Olli Salumeria, fine European style Organic Charcuterie (mostly Italian inspired), Mechanicsville VA (soon Oceaside CA also), www.olli.com; Tom Mylan, Exec Chef & Co-owner, Meat Hook, Brooklyn NY, www.the-meathook.com, The Meat Hook Meat Book; Brett Goodson, Founder, Bacon's Heir LLC, Atlanta GA, www.baconsheir.com, Inventors & Producers of Pork Clouds & Pork Dust - www.theporkdust.com; Mirella Amato, Founder, Beerology, Beer Tasting & Events, Toronto Canada, www.beerology.ca, Beerology: Everything You Need to Know to Enjoy Beer…Even More.
Taste of Toronto, next week July 24-27, 1st Taste of event in North America; then some unusual cookbook subjects & recipes. Meghan O’Hanlon, Event Director, Taste Festivals Canada/IMG Group Canada, www.tasteoftoronto.com; Jeni Britton Bauer, Columbus OH, www.jenis.com, Jeni’s Splendid Ice Cream Desserts; Laura Russell, Portland OR, www.laurabrussell.com, Brassicas: Cooking the World’s Healthiest Vegetables; Michelle & Suzanne Rousseau, Kingston Jamaica, www.2sistersandameal.com, Caribbean Potluck.
A selection of Delicious Food Products & Recipes: David Barber, Partner, Blue Hill Farm, Blue Hill Savory Yougurt, The Berkshires, MA, www.bluehillyogurt.com; Lori Cardenas, Owner, Aunty Liliko'i Fine Passionfruit Products, Waimea, Kauai, HI, www.auntylilikoi,com; Lee Brian Schrager, Special Events Director, Southern Wines & Spirits, Miami FL, Fried & True: 50 recipes for America's Best Fried Chicken and Sides; Erin Alderson, Blogger at www.naturallyella.com, Sacramento CA, The Homemade Flour Cookbook.
PA Jorgenson, Eating with the Chefs, Stockholm, Sweden, www.fool.se; Lynette Kucsma,CMO & Co-founder, Natural Machines, Creators of the Foodini, 3-D Printer for Foodstuffs, Barcelona Spain, www.naturalmachines.com. ; James Peterson, (Is it) Done (Yet): A Cook's Guide to Knowing when Food is Perfectly Cooked, Brooklyn NY (parentheses added by OTM).
Three exciting Asian Restaurants in England - London & Manchester. And good news from Justin Severino, the Cure'ated Dinner series at Cure, Pittsburgh, www.curepittsburgh.com. Bobby Chinn, Owner, House of Ho, London, www.houseofho.co.uk/, unconventional Vietnamese; Mimi Tokumine, Sake Sommelier, Shoryu, London (3 locations), www.shoryuramen.com, Traditional Ramen, huge Sake selection; Helen Tse, MBE, Chef-Partner, Sweet Mandarin, Manchester, www.sweetmandarin.com/, 3rd Generation interpretation of classic & contemporary Chinese, Sweet Mandarin Cookbook: Classic & Contemporary Chinese Recipes with Gluten & Dairy Free Variation.
Brooklyn Brewery Mash, in Person in Pittsburgh with Chef Andrew Gerson, www.brooklynbrewerymash.com. The Ladies have it this week - 2 Great Chefs & All About Okra; Gale Gand, Chef-Partner, Tru, Chicago & the new Spitz Burger, Chicago, Gale Gand's Lunch, www.galegand.com; Maria Elia, Smashing Plates: Greek Flavors Redefined, London, www.thisismariaelia.com; Virginia Willis, Okra, a SAVOR THE SOUTH Cookbook, www.uncpress.unc.edu/books/12186.html, www.virginiawillis.com.
Announcing Brooklyn Brewery Mash in Pittsburgh June 21-28, then on around the world. NOLA Chefs, New & Old, plus a Prominent Irish Chef talks about Irish Food & his DC area Restaurants. Beer, more Beer & Food to match, from a leader in the Craft Brewery movement - http://brooklynbrewerymash.com; Alon Shaya, Chef-Partner, Pizza Domenica, www.pizzadomenica.com; Mike Regua Sr., Executive Chef, Antoine's Restaurant, www.antoines.com; Cathal Armstrong, Chef-Owner, Restaurant Eve, Alexandria VA, www.restauranteve.com, My Irish Table: Recipes from the Homeland and Restaurant Eve.
OTM returns to NOLA, the "Crescent City" and one of our favorite places to dine: Ryan Prewitt, Chef/Owner, Peche Seafood Grill, www.pecherestaurant.com; Brian Landry, Chef/Partner, Borgne, www.borgnerestaurant.com; Miles Prescott, Chef/Partner, RioMar (also Little Gem & soon-to-come La Boca, a new Nikkei (Japanese/Peruvian) concept); Raoul Vives, Bellman (for 50 years), Hotel Monteleone, www.hotelmonteleone.com, also home to Criollo Restaurant, www.criollonola.com.
OTM goes Exotic, Cuisines & Ingredients. Jean-Paul Gabriel, Thailand: the Cookbook, based in Belgium, www.jpgl.be; David Sterling, Founder & Proprietor, Los Dos Cooking School, Merida Mexico, www.los-dos.com, Yucatan: Recipes from a Culinary Expedition; Esha Ray, Co-Founder & CEO, Enray (now owned by J M Smucker), TRuRoots "ancient" grains, Lentils, Quinoa, etc., Livermore CA, www.truroots.com; Samir Bayraktar, NAR Gourmet Mediterranean Products from Turkey--Oils, Vinegars, Preserves, Herbs & Spices, www.nargourmet.com
OTM Visits with Artisan Bread Bakers, a Spokesperson for "Meatless all day", and a Sophisticated look at America's Favorite, Hot Dogs Buns & all. Keith Cohen, Owner, Orwashers, NYC, www.orwashers.com, Artisan Bread: 100 Years of Techniques & Recipes; Josey Baker, Owner, The Mill Bakery, San Francisco, www.joseybakerbread.wordpress.com, Josey Baker Bread; Dina Cheney, Meatless All Day: Recipes for Inspired Vegetarian Meals, Cos Cob CT, www.dinacheney.com; Russell Van Kraayenburg, Haute Dogs: Recipes forDelicious Hot Dogs, Buns and Condiments, www.chasingdelicious.com.
OTM heads for some of London’s GREAT Galleries & Museums; The National Gallery, Veronese, www.nationalgallery.org.uk; The National Portrait Gallery, David Bailey Stardust, www.npg.org.uk; Tate Modern, Matisse Cutouts, www.tate.org.uk/visit/tate-modern; The Barbican, Jean Paul Gaultier, www.barbican.org.uk/visitor-information; The British Museum, The Vikings, www.britishmuseum.org/whats_on/exhibitions/vikings.aspx. And of course more fine dining – three up and coming British Chefs, and a surprise ending to the show; Phil Carmichael, Executive Chef, Berner’s Tavern at The London Edition Hotel, www.bernerstavern.com; Hus Vedat, Head Chef, Barbecoa by Jamie Oliver, www.barbecoa.com; Adam Handling, Caxton Head Chef, Caxton Grill at St. Ermin’s Hotel, www.caxtongrill.co.uk; Camilla Goddard, Director, Capital Bees, Beekeeper for St Ermin’s Hotel & others, www.capitalbee.co.uk.
HAPPY MOTHER'S DAY TO ALL WHO QUALIFY!! Exotic casual dining in London at these great places with these great Chefs; Bruno Loubet, Chef-Partner, Grain Store, www.grainstore.com; Nieves Barragan Mohacho, Executive Head Chef, Fino & Barrafina, www.finorestaurant.com, www.barrafina.co.uk; Daniel Doherty, Executive Chef, Duck & Waffle, www.duckandwaffle.com; Claudio Cardoso. Executive Chef, Sushisamba, www.sushisamba.com.
It's Award Season - OTM shares Winner's Excitement in London, anticipates the same in NYC. April 28 at London's Guildhall, the World's 50 Best Restaurants for 2014 were announced. We caught up with a few of the Excited Chefs & Owners: Highest New Entry at #17, Gaggan Anand, Gaggan, Bangkok, www.eatatgaggan.com; Biggest Mover, from #50 to #15, Virgilio Martinez, Central, Lima, Peru, www.centralrestaurante.pe, also Lima London, www.limalondon.com. Chef Jean Francois & GM Pierre Siue, Daniel, NYC, www.danielnyc.com; “One to Watch”, Mark Bright, Partner, Saison, SF, www.saisonsf.com; Thomas Keller, Per Se, NYC, www.perseny.com, French Laundry, Yountville CA, www.frenchlaundry.com/; First ever on Top 50 from Russia: Vladimir Mukhin, White Rabbit, Moscow, Russia, www.whiterabbitmoscow.ru.
Preview of the James Beard Awards taking place tomorrow in NYC, Izabela Wojcik, Director of House Programming, James Beard Foundation, NYC, www.jamesbeard.org
Not enough Sweets for your Sweet Tooth at Easter? OTM has more Sweet Guests right here! Brian Nicholson & Sarah Huck, Red Jacket Orchards, Fruitful: Four Seasons of Fresh Fruit Recipes, Geneva NY, www.redjacketorchards.com; Kamal Grant, Owner, Sublime Doughnuts, Home Made Doughnuts: Techniques and Recipesfor making Doughnuts in the Home Kitchen, Atlanta GA, www.sublimedoughnuts.com; Amber Rose, Baker & Food Stylist, Love Bake Nourish: Healthier Cakes & Desserts Full of Fruit & Flavour, London UK, www.amberrose.co.uk; LindsayClendaniel, Icecream Maker/Blogger, Scoop Adventures: The Best Ice Cream of the 50 States, Annapolis MD, www.scoopadventures.com
HAPPY EASTER!!! Three Experts Sharing their Secrets how to Cut & Cure Meats the Spanish Way; how to make Whiskey the American (Tennessee) Way; how to Preserve Food in Manageable Quantities. Jeffrey Weiss, Chef-Owner, Jeninni Restaurant, Pacific Grove CA, Charcuteria: The Soul of Spain, www.jeninni.com, www.charcuteriabook.com; Matt Blevins, Brand Manager, Jack Daniel's (Brown-Forman) Single Barrel Tennessee Whiskey, Lynchburg TN, www.jackdaniels,com; Marissa McClellan, Preserving by the Pint: Quick Seasonal Canning for Small Spaces, Philadelphia PA, www.foodinjars.com.
A Very Exotic Program, Unusual Protein, Ancient AND Modern Spices & Recipes using them, and a Beverage Product Line that Tastes Great & is Good for You besides. Doug Dussault, Owner, Potironne Company, Importer of Wild Burgundian Escargots (Snails), Larkspur CO, www.snailman.com; Rawia Bishara, Chef & Co-owner, Tanoreen, Brooklyn NY, Olives, Lemons & Za'atar, The Best Middle Eastern Home Cooking, www.tanoreen.com; Chris Reed, Owner, Reed's Inc, Culture Club Kombucha "cultured" Beverages, Los Angeles CA, www.reedsinc.com.
Three great & delicious examples of American Ingenuity in the Food Business: Ryan Farr, Partner, Butcher and Sausage Maker, 4505 Meats, San Francisco, www.4505meats.com; Alison Hooper, Partner, Vermont Creamery, Goat & Cow Cheeses, Cultured Butter, Websterville VT, www.vermontcreamery.com; John Macy, Founder & CEO, The John Wm Macy Co., Elmwood Pary NJ, www.cheesesticks.com.
Two fascinating Stories of Lives in the Food Business, and two ladies named Victoria: Luigi Diotaiuti, Chef-Owner, Al Tiramisu, Washington DC, www.altiramisu.com, The Al Tiramasu Restaurant Cookbook: an Elevated Approach to Authentic Italian Cuisine; Leah Eskin, Food Columnist, Chicago Tribune, now resident in Baltimore MD, Slices of Life: a Food Writer Cooks through many a Conundrum; Victoria Amory, Owner, Victoria Amory Condiments, Connecticut & Madrid, www.victoriaamory.com; Victoria Ho, Creative Director & Partner, Popsalot Gourmet Popcorn, Beverley Hills CA, www.popsalot.com.
OTM pays tribute to Darina and Myrtle Allen, prime leaders of the Modern Irish Food Movement. Our broadcast/re-broadcast marks the 30th Anniversary of the Ballymaloe Cooking School, near Cork Ireland, the 50th Anniversary of Ballymaloe House, a Country Inn & Restaurant, and Darina's recently published sensational new memoir/cookbook, 30 Years at Ballymaloe: A Celebration of the World-renowned Cooking School with over 100 New Recipes. Herewith: a discussion with Darina about her book and current events at Ballymaloe; a replay of our 2011 interview with Myrtle Allen, founder of Ballymaloe House & matriarch of the three generations of Mrs. Allens; our 2011 discussion with Darina at Ballymaloe Cooking School; our first interview with Darina in 2010 about her Cookbook, Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why. www.cookingisfun.ie.
Fascinating stories from 3 places you probably never heard of. We think you'll be interested, even delighted. Minus 8 ice wine-based Vinegars from Canada's Niagara region, Brad & Rachel Thomson, St. Catherine's Ontario Canada, www.minus8vinegar.com; Chef Eli Wahl, Casbah Restaurant of the Big Burrito Group, Pittsburgh PA talks about Minus 8's use in cooking and a special menu he created as a showcase for these vinegars, www.bigburrito.com/casbah/; Patricia & Astrea Morford, Goat Farmers & Cheesemakers, River's Edge Chevre from Three Ring Farm, Logsden OR, www.threeringfarm.com; Max Watman shares a lifetime of his experiences with "real food", Harvest: Field Notes from a Far-flung Pursuit of Real Food, Hudson Valley NY.
Did you set your clocks? Around the World, note that the time change in the USA is earlier than in most countries, so you can hear us an hour earlier. A "Mixed Bag"; a New Food Magazine - published in Sweden; Two Superb Vodkas with Unusual stories & ingredients; and a "Bible" of a different kind. Lotta & P-A Jorgenson, Fool Magazine, Malmo Sweden, www.fool.se; Jack Bays, Founder, Fair Quinoa Vodka - Quinoa from Bolivia, Distilled in the Cognac region of France, Brand owned by Fair Spirits, Paris, distributed in the US by Bay-Pac Beverages, www.fairspirits.com; Don Freytag, CMO, Ocean Vodka, Maui HI, www.oceanvodka.com; Annie Bell, Annie Bell's Baking Bible. London UK, www.anniebell.net.
It's All in the Family at three Food-Drink establishments. Iron Horse Vineyards, Joy Sterling, President, Green Valley CA, www.ironhorsevineyards.com; Good Stock Farm, Sanford "Sandy D'Amato, formerly Chef-Owner, Sanford Restaurant, Milwaukee WI, Good Stock: Life at a Low Simmer, Hatfield MA, www.goodstockfarm.com; Valor Chocolates, Valeriano Lopez, President (5th generation), nr. Alicante Spain, www.valor.es.
A Very Liquid Program, from Coffee to Wine to Mezcal. Bruce Burrows, Inventor of the ICoffee, Super Hi-Tech Brewer, Valencia CA, www.icoffee.com; Paul Kelamkiarian, Proprietor, Wine-of-the-Month Club, Monrovia CA, www.wineofthemonthclub.com; Judah Kuper, Mezcal Vago, Oaxaca Mexico, www.mezcalvago.com. Imbibe and Enjoy!!
Happy Valentine's Day to all Lovers everywhere!! Today an interesting list of the Most Influential People in Food in the USA, Rio de Janiero Cuisine & an "Insider's" Guide to Paris: Colman Andrews, The Daily Meal, America's 50 Most Powerful People in Food, www.thedailymeal.com/americas-50-most-powerful-people-food-2014/12114; Leticia Moreinos Schwartz, My Rio de Janiero: a Cookbook, www.chefleticia.com; Trish Deseines, The Paris Gourmet, Paris France, www.trishdeseine.com. OTM's Valentine Feast of B-Valves & Bubbly courtesy of Taylor Shelfish Farms, www.taylorshellfish.com & Gloria Ferrer, www.gloriaferrer.com. Thanks to both!!>
Mostly British: A Chef & Prolific Author; a Food TV Producer as Sleuth; on the Bristol Dining Scene again; & adventures with a favorite, Grilled Cheese. Paul Gaylor, a 20-year veteran chef & Author of 22 books, Great Homemade Soups: a Cook's Collection; James Winter, Producer of the BBC's Saturday Kitchen, Who Put the Beef in Wellington: 50 Culinary Classics, Who Invented Them, When, and Why; Toru Yanada, Chef, Riverstation, Bristol, England, http://www,riverstation.co.uk; Shane Kearns, Melt: 100 Amaking Adventures in Grilled Cheese, http://www.grilledshane,com.
More "American-made:" Anne Quatrano, Chef-Partner, Star Provisions Food Markets & Restaurants, Atlanta GA, www.starprovisions.com, Summerland; Judith Choate, author-collaborator on 100 Cookbooks, An American Family Cooks, http://notesfromjudieskitchen.com; Kate Heddings, FOOD & WINE Best New Chefs All-Star Cookbook.
One of our MOST Fascinating Programs. Two Iconic and Important Chefs reveal their Philosophy and (some) of their Secrets: David Kinch, Chef-Owner, Manresa Restaurant, Los Gatos CA, www.manresarestaurant.com, Manresa: An Edible Relection; Daniel Patterson, Chef-Owner, Coi & 3 other Bay Area Restaurants, Oakland & San Francisco, www.danielpattersongroup,com, Coi: Stories and Recipes.
How can you Cook more interestingly and more conveniently? Tools & techniques from the “good old USA”. Sam Weiner, President, Edgecraft/Chef’s Choice, Avondale PA, Knife Sharpeners, Electric Kettles etc, www.edgecraft.com; Mary Karlin, Mastering Fermentation: Recipes for Making & Cooking with Fermented Foods, www.masteringfermentation.com; Erin Coopey, The Kitchen Pantry Cookbook: Making Your Own Condiments & Essentials, Seattle WA, www.glorifiedhomechef.com.
OTM isn’t the only one who loves Italian cuisine, a Chef talks to us about his Italian “Viaggio” that ended with Cucina Italiana in Philadelphia, and definitive “How to Cook” Pasta & the Dolci of Southern Italy. Jeff Michaud, Chef, Osteria, Philadelphia PA, Eating Italy: A Chef's Culinary Adventure, www.vetrifamily.com; Maureen Fant, Sauces & Shapes: Pasta the Italian Way, Rome, Italy, www.mbfant.com; Rosetta Costantino, Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Basilicata, Puglia & Sicily, www.cookingwithrosetta.com.
Meat, Potatoes (and other veggies) & Drinks to go with. Chef/co-owner Rick DeShantz & partner Tolga Sevdick are packing them in - we talk to them about their new spot in Pittsburgh's Cultural District, Butcher and the Rye, www.butcherandtherye.com, meanwhile their Meat and Potatoes is still going strong, www.meatandpotatoespgh.com; OTM Loves Lamb and no Lamb better than from Jamison Farm near Latrobe PA, John & Sukey Jamison bring us up to date & we reminisce also, www.jamisonfarm.com; Joe Yonan, Food Editor of the Washington Post, brings a new approach to "Eating for one", Eat your Vegetables: Bold Recipes for the Single Cook.
OTM Wishes Each & Every One of our Listeners, and Guests since January 2004. a Happy & Prosperous 2014. And We Suggest Liquor to Toast its Beginning. Joe Magliocco, President, Michter's Distillery, Lousville KY, Makers of Michter's US*1 American Whiskeys, Unblended, Rye, Sourmash & Bourbon, based on Traditional 18th Century Mash-bills & Methods, www.michters.com; Don Crank, Winemaker, Willamette Valley Vineyards, Producers of top quality Pinot Noir wines from 3 Oregon Estates, Turner OR, www.willamettevalleyvineyards.com; Andy Nelson, Partner & Distiller, Nelson's Greenbrier Distillery, Nashville TN, www.greenbrierdistillery.com, Today producing Belle Meade Bourbon, the Revived Nelson Brand to follow.
Merry Christmas Best Wishes to All of our Listeners Around the World. Sweet Treats & Other Ideas for Holiday Entertaining. Roger Pizey, Pastry Chef, Marco Grill at Chelsea FC, Stamford Bridge, London, www.marcogrill.com, World Class Cakes, Kate McDermott, Art of the Pie - Pie Class & Pie Camp, www.artofthepie.com & Kate Lebo, Poet & Pie Enthusiast, A Commonplace Book of Pie - both Kates from Seattle; Eric LeVine, Chef-Partner, Morris Tap & Grill, Randolph NJ, www.morristapandgrill.com, Small Bites Big Flavor: Simple, Savory & Sophisticated Recipes for Entertaining; Peggy Smith, Co-Founder, Cowgirl Creamery, Marin CA, www.cowgirlcreamery.com, Cowgirl Creamery Cooks.
OTM still in Italy - how great! 2 Traditional Restaurants in Siena, Tuscany, and a Palazzo where you can stay with the Princess-owner, near Architecturally Wonderful Ascoli Piceno, in southern Le Marche. And to wrap it up Lidia's latest cookbook: Mirco Vigni, Partner, & Chef Nico Atrigna, Osteria Le Logge, Siena, www.osterialelogge.it, Marco Neri, Owner, Matteo Neri, Sommelier, Massimiliano, Chef, La Taverna di San Giuseppe, Siena, www.tavernasangiuseppe.it; Princess Giulia, Owner, Borgo Storico Seghetti Panichi, Historic Splendor + Modern Luxury, nr. Ascoli Piceno, www.seghettipanichi.it;Lidia Bastianich, Lidia's Commonsense Italian Cooking, www.lidiasitaly.com.
OTM in Italy, Modena, Emilia Romagna to be precise. We meet Three Chefs/Restaurateurs with Fascinating Stories. Massimo Spigaroli, Owner-Chef, Antica Corte Pallavicina, Polense Parmense, nr. Parma, "World's Best" Producer of Culatello, www.anticacortepallavicinarelais.com;Marta Pulini, Chef-Partner, Franceschetta58, Modena, www.franceschetta.it;Alessandro Bertoni, Partner, Mon Cafe Ristorante/Caffetteria & Quartopiano Bed & Breakfast, Modena, www.mon-cafe.it; www.bbquartopiano.it.
OTM Ventures Around the World & Back in History: Anya von Bremzen, Multi-Award-Winning Journalist & Cookbook Author Traces her Family'sExperiences in her Native Landby Recreating Different Decades of Russian Food, Mastering the Art of Soviet Cooking; Sandra Gutierrez, Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina, www.sandraskitchenstudio.com; Habeeb Saloum & his Twin Daughters Muna & Leila, Scheherazade's Feast: Foods of the Medieval Arab World, Toronto Canada & Allentown PA; Ken Marion, Green Virgin Products, Tells us about Moringa, a Tropical Superfood, "maybe the World's most nutritious Green, www.greenvirginproducts.com
Sweet and a Little Bit Savory, from 4 Ladies who know their way around both! Joanne Chang, Owner, Flour Bakery, Flour, too, Boston MA, www.flourbakery.com; Allison Robicelli,Co-Owner, Robicelli's Cupcakes, Robicelli's Cupcakes: A Love Story with Cupcakes, Brooklyn NY, www.robicellis.com; Dynise Balcavage, Pies & Tarts with Heart, Philadelphia PA, www.urbanvegan.net; Natalie Slater, Bake & Destroy: Good Food for Bad Vegans, Chicago IL, www.bakeanddestroy.com.
Three Views of Food in New Orleans and New Orleans transplanted to Oxford MI. John Besh, Restaurant August et al, Cooking from my Heart: My Favorite Lessons Learned Along the Way, www.chefjohnbesh.com; John Currance, City Grocery etc, Pickles, Pigs & Whiskey, Oxford MI, www.citygroceryonline.com; Poppy Tooker, Host of NOLA Radio's Louisiana Eats, Louisiana Eats: The People, the Food and Their Stories, www.poppytooker.com.
OTM pays tribute to Master Chef-Restaurateur Charlie Trotter - a re-broadcast of an interview with him first aired March 1, 2009.Then, Allen Salkin examines the past, present and future of the culinary star-making Food Network, From Scratch: Inside the Food Network.
On the Menu brings you More of Western Ireland. The Far NW, Wild Scenery, Wonderful Ingredients & Food Preparations. "You must go to Harry's on the Inishowen Peninsula.................." several people told us. Well we hadn't planned to but our Flexibility was Amply Rewarded; Donal Doherty, Owner, Harry's Restaurant, Bridgend, Donegal, www.Twitter.com/HarrysDonal; Along the Way a delightful Georgian Country House run by Susan & DJ Kellett, Enniscoe House, Ballina, Mayo, www.enniscoe.com. And in Super-Scenic County Clare, Allen Flynn, Owner, The Old Ground Hotel, Ennis, www.flynnhotels.com/Old_Ground_Hotel_Ennis; Dermot Hayes, Bar Manager, Doonbeg Golf Club, Doonbeg, www.doonbeggolfclub.com.
On the Menu loves Ireland, Irish Ingredients, Irish Chefs & their Restaurants - and "The West is Best" so we returned less than 12 months since our last visit. This program - Galway, the heart of Western Ireland Food! JP McMahon, Co-Owner, Aniar Restaurant & Cava Bodega, Galway, www.aniar.ie; Jess & David Murphy, Co-Owners, Kai Caf & Restaurant, Galway, http://kaicaferestaurant.com; Enda McEvoy, Executive Chef & upcoming Restaurant Owner & Conor Cockram, Sous-Chef, Galway, www.cnocsuain.com; Hisashi Kumagai, Chef, RAW-Sushi in the Sky in the Radisson Blu Hotel, Galway & Tarron Lynch, Restaurant Manager, www.sushiinthesky.ie.
All about Birds, and Eggs too.John Ash, Culinary Birds: the Ultimate Poultry Cookbook, www.chefjohnash.com; Hank Shaw, Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks & Geese, both Wild & Domesticated; Lara Ferroni, Put an Egg on It; 70 Delicious Dishes that Deserve a Sunny Topping, www.laraferroni.com.
Three Iconic Women who have shaped Cooking & Dining in America and elsewhere; Ann Willan, One Souffle at a Time; Joyce Goldstein, Inside the California Food Revolution: 30 Years that Changed our Culinary Consciousness; Mollie Katzen, "The Heart of the Plate: Vegetarian Recipes for a New Generation".
OTM is Euphoric about Greenville SC's Euphoria Food, Drink & Music Festival. Here are some of the Celebrities and Characters who made it So Great: Country Song Writer Josh Leo, and his Friend Euphoria Concert Headliner Kim Carnes - and Yes Kim & Josh gave us a Brief Phrase from "...Bette Davis Eyes"; David Guas, Celebrity Chef, Chef Cook-off MC,& owner Bayou Bakery, Arlington VA, www.bayoubakeryva.com; Food & Drink Producers Craig Rogers, Lamb Farmer, Border Springs Farm, Patrick Springs VA, www.borderspringsfarm.com; David Raad, Co-Founder & Distiller, Six & Twenty Distillery, Piedmont SC, www.sixandtwentydistillery.com; Teryi Youngblood, Chef, Passerelle Bistro, Greenville, www.passerelleinthepark.com; Chris Chamberlain, Food & Drink Writer, Nashville Scene, www.nashvillescene.com, Author,The Southern Foodie: 100 Places to Eat in the South Before You Die (and the Recipes That Made Them Famous); Trevor Higgins, Executive Chef, Roost Restaurant, Greenville, www.roostrestaurant.com
OTM covers Carmel-by-the-Sea, a "little gem" well worth a Visit. Jason Burnett, Mayor, http://ci.carmel.ca.us/carmel/; Two Young Kitchen Stars, Justin Cogley, Aubergine, www.auberginecarmel.com & James Anderson, La Bicyclette, www.labicycletterestaurant.com; Two Carmel "Institutions", Mark Simpson, Chef de Cuisine, Anton & Michel, www.antonandmichel.com & Fiona Ayres, GM, Cypress Inn, www.cypress-inn.com; Two Local Winemakers both with Tasting Rooms in Carmel village, Anna Russell, GM, De Tierra, www.detierra.com & Christopher Whaley, Wrath Wines, www.wrathwines.com. They all say "Come to Carmel!!"
Our Second program on Lima, Peru. OTM talks to Top Chefs from around the world, Massimo Bottura, Osteria Francescana Modena Italy, www.osteriafrancescana.it, Andoni Luis Aduriz, Mugaritz, Errenteria Spain, www.mugaritz.com, Albert Adria, Tickets, Barcelona Spain, 40 degrees, Mexico City www.41grados.es; Jose Andres, Jaleo, Washington DC, www.jaleo.com/jose; Daniel Humm & Will Guidara, 11 Madison Park NYC, www.elevenmadisonpark.com, Nuno Mendes, Viajante, London UK, www.viajante.co.uk; Davide Scabin, Combal.Zero, Rivoli Italy, www.combal.org, Rick Bayless, Frontera Grill etc., Chicago IL, www.fronteragrill.net . Also Jaime Pesaque from Lima's Mayta, www.maytarestaurante.com & Ines Espana, Restaurant Ines, Santa Cruz Bolivia, visiting from Bolivia.
OTM explores Peru's Fabulous & Fascinating Food Culture, First of all at the Latin American 50 Best Restaurant Awards, www.theworlds50best.com, then the Great Mistura Food Festival & Culinary Symposium, http://mistura.pe/mistura-2013/, lastly the Extravaganza called Gelinaz, http://gelinaz.com/project/lima. At the LATAM 50 Best, a Production of William Reed Business Media, OTM Congratulates Lima Chefs Gaston Acurio of #1 Astrid y Gaston & # 15 La Mar, http://astridygaston.com/en/; Virgilio Martinez, #4 Central, http://centralrestaurante.com.pe/en/; Pedro Miguel Schiaffino #7 Malabar, http://malabar.com.pe/; Mitsuhara Tsumura #11 Maido, http://www.maido.pe/. At Mistura we Talk Again with Gaston Acurio and Special Guest Alaine Ducasse, www.alain-ducasse.com. And Explaining Gelinaz "Road Manager" Andrea Petrini (Also French Chairman for World's 50 Best).
Ann talks about Upcoming Food Festivals and Other Resources you can find through http://eater.com/.
These Three Men Know Their Wines!! Victor Rallo Jr, Restaurateur, Wine Expert & TV Celebrity, 21 Wines, http://victorrallo.com; Ray Walker, Burgundy Winemaker, The Road to Burgundy: The Unlikely Story of an American Making Wine and a New Life in France; Max McCalman, Wine & Cheese Afficianado, Wine & Cheese Pairing Swatchbook, www.maxmccalman.com/ .
BIG Features in Latin American and Peruvian Gastronomy next week in LIMA; the Inaugural Latin American Top 50 Restaurant Awards Happen Sep 4, and Mistura, a HUGE Food Festival and associated Culinary Congress start the next day through Sep 14. Find more information at http://www.theworlds50best.com/latinamerica/en/and http://mistura.pe/. Treme is more than just an HBO series, now its the subject of Treme: Stories and Recipes from the Heart of New Orleans by Lolis Eric Elie. 10 years of Research by Jo Robinson are covered in Eating on the Wild Side: The Missing Link to Optimum Health. And Who Knew Mineral Water Menus may be coming to a Restaurant near you? Martin Riese, Certified Water Sommelier & Developer of the Water Menu at Ray's & Stark Bar, LA, www.patinagroup.com/restaurant.php?restaurants_id=133, that's Who.
Pittsburgh Restaurants Make Big News, and 2 New Food Lines WE LOVE - We Think You will TOO!! Bill Fuller, Executive Chef, Big Burrito Group, the Mad Mex Hatch Chile Festival - these Renowned New Mexico Chiles are available for their Short Season, get the Special Hatch Chile Menu at all Mad Mex Restaurants; www.madmex.com, www.bigburrito.com; Bar Marco makes Bon Appetit Top 50 New Restaurants, Alaina Webber, Communications Director, Jamilka Borges, Chef, Sean Enright, Cocktail Guru, www.barmarcopgh.com. Check out their newly opened Livermore in East Liberty.
Steve Kneepkens, VP Sales & Marketing, Calbee, Harvest Snaps - 70% Pea & 65% Lentil Snacks, Fairfield CA, www.harvestsnaps.com; Enric Padro, Founding Partner & Managing Director, Jose Andres Foods, Imported Delicacies from Spain, www.joseandresfoods.com.
A Miscellany of Fascinating & Unusual Cookbooks and their Interesting Authors. Adrian Miller, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, Denver CO, www.adrianemiller.com; Chris Hart, Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty; Boston MA, Co-Author Andy Husband's Boston Restaurant is Tremont647, www.tremont647.com; Kay Plunkett Hogge, Leon Family & Friends, London UK, www.kayplunketthogge.com, for Leon Restaurant's information, www.leonrestaurants.co.uk Aliza Green, The Soupmaker's Kitchen: How to Save your Scraps, Prepare a Stock & Craft the Perfect Pot of Soup Philadelphia PA www.materialculture.com
OTM Previews Euphoria 2013, 8th Anniversary of this Unique & Fascinating Festival of Food, Drink & MUSIC, in the Delightful Southern City of Greenville SC, Gillian Trimboli, Event Director & Chef Teri Youngblood, Pasarelle Restaurant at the Reedy River Falls, BE THERE - get information and tickets at www.euphoriagreenville.com, and HURRY, Some individual Events are already Sold Out. Three Cookbook Authors on Very Special Subjects; Lindy Wildsmith, Ciccetti: Delicious Italian Food to Share, The Chef's Room Cookery School, Blaenavon Wales, http://thechefsroom.co.uk/; Hillary Davis, Cuisine Nicoise: Sun-Kissed Cooking from the French Riviera, www.hillary-davis.com; Lauri Pastrone, Share: The Cookbook that Celebrates Our Humanity, by Women for Women International, www.womenforwomen.org.
A Truly Marvelous Book, part History, part Food Anthology, Part Cookbook, part One Great Read, William Sitwell, A History of Food in 100 Recipes, Food TV Personality, Editor of Waitrose Kitchen, Northants UK, www.williamsitwell.com. Then 3 Unusual & Exciting New Food Innovators; Scott Witherow, Olive & Sinclair "Southern Artisanal" Chocolate Co., Nashville TN, www.oliveandsinclair.com; Deboleena Datta, HerbNZest Condiments, Princeton NJ, www.herbnzest.com;Tara Miko Grayless, Happy Hemp, Austin TX, www.happy-hemp.com.
Three Guys & 3 Innovate Food & Beverage Ideas. David Sipes, Cider Maker, Angry Orchard Cider Co, Boston MA, The Cider House Collection, Strawman & Iceman (750cc bottles), www.angryorchard.com; Rio Sabadicci, Inventor, The Vinturi Spirits Aerator, Carlsbad CA, www.vinturi.com; Mark Bitterman, Owner, The Meadow, Portland OR & NYC, Mark Bitterman's Salt Block Cooking, www.atthemeadow.com.
San Francisco Chefs 2013 - one of the World's Top City Food & Wine Festivals - coming soon, July 27-August 4 - OTM get's the Inside Story from Rob Black, Executive Director, Golden Gate Restaurant Association - for moreDetails& Tickets p http://sfchefsfoodwine.com/. Three Families Who Know & Care a whole lot about Foods that seem routine, and show they're anything but ordinary; "Bean Queen" Hannah Kullberg & "Professor Bean" Keith Kullberg, Better Bean Co., Portland OR, www.betterbean.com; Domonic Biggi, Beaverton Foods, Mustards, Sauces, Salsas etc, Beaverton OR, www.beavertonfoods.com; Koel Thomae, Noosa Yoghurt, Boulder CO, www.noosayoghurt.com.
Sweet & Savory in the Same Program. Chef Michael Antonorsi, Founder, Chuao Chocolatier & his 2 Newest Bars, Pop Corn Pop & Orange-a-Go-Go, San Diego CA, www.chuaochocolatier.com; Tessa Arias, Chef-Blogger, Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich, Phoenix AZ, www.handletheheat.com; Mike Babcock, Owner, Oregon Seafoods, Sea Fare Pacific, pre-packaged, shelf-stable Chowders, Bisques & Curries, Coos Bay OR, www.oregonseafoods.com; Tenaya Darlington, Cheese Blogger, Di Bruno Brothers House of Cheese: A Guide to Wedges, Recipes & Pairings, Philadelphia PA, www.madamefromageblog.com.
A Very Vinous Program!! Tim Hanni MW, explains his Concept of Vinotyping, Why You Like the Wines You Like, Napa Valley CA, www.myvinotype.com; Old World Wines, Indigenous & Heirloom (with names you can't pronounce or spell - but they taste great), Miguel Nora, Senior Area Manager-Americas, Wines of Portugal, www.viniportugal.pt New World Wines from a New Winery in California's Livermore Valley, a little-known Wine Region that Deserves more Attention, Collin Cranor, Winemaker & Partner, Nottingham Cellars, Livermore CA, www.nottinghamcellars.com.
Food & Cooking from Unusual Points of View. Lauren Mandel, Rooftop Ag. Specialist, Roofmeadow, EAT UP: The Inside Scoop on Rooftop Agriculture, Philadelphia, www.eatupag.com; Maneet Chauhan, Chef-Restaurateur (opening as yet un-named place in Nashville TN), Flavors of My World: a Culinary Tour Through 25 Countries, www.maneetchauhan.com; Lynne Gigliottii, Culinary Institute of America, Mediterranean Cooking by the CIA, www.culinary.edu; Jeff Leichleiter, Producer, Tim's Cascade Snacks - Hawaiian Chips & Erin's Popcorn, Algoma WA, www.pinnaclefoods.com.
We apologize for the delay in availability of today's program - human error now corrected. Cleveland's 5Star Sensation is ONE GREAT PARTY - OTM was there again!! Clevelanders Jerrod & Wendy Borkey give us a Guest Perspective; Dana Cree, Pastry Chef, Blackbird Restaurant, Chicago, www.blackbirdrestaurant,com; Ashley Bell, Domaine Drouhin, Dundee OR, www.domainedrouhin.com; Jon Dubois, Chef de Cuisine, Green Zebra, Chicago, www.greenzebrachicago.com, also tells us about Chef-Owner Shawn McClain's new Las Vegas restaurants; Mindy Segal, Chef-Owner, Mindy's Hot Chocolate, Chicago, www.hotchocolatechicago.com; Stephan Pyles, Chef-Owner, Stefan Pyles, Dallas TX, www.stefanpyles.com. And in the "Party Spirit", Lucinda Hutson, Tequila Afficianado, Viva Tequila! Cocktails, Cooking, and other Agave Adventures, Austin TX, www.lucindahutson.com; Tim Federle, Cocktail Enthusiast, Actor & "Word Nerd",Tequila Mockingbird: Cocktails with a Literary Twist, NYC, www.timfederle.com.
OTM completes 2013's coverage of London Dining with some SUPER, SPICY recommendations, then 2 unusual Interviews, a 150th Birthday Lunch for 110,000 people & Lyrical Recollections of Childhood Experiences in France. Sanjay Dwivedi, Coya Restaurant (Peruvian), Mayfair, www.coyarestaurant.com;Stevie Parle, Chef-Owner, Dock Kitchen, Notting Hill - Portobello Dock, www.dockkitchen.co.uk; Sriram Aylur, Chef & Director of Operations, Quilon, Victoria, www.quilonrestaurant.co.uk & Bombay Brasserie, South Kensington, www.bombaybrasserielondon.com. Jeff Sinciline, Chef, Parkhurst Dining at Bayer USA Headquarters, Robinson Township, Pittsburgh, how 110,000 people will celebrate Bayer's 150th Anniversary, www.parhurstdining.com. Sara Remington, Paris to Provence: Childhood Memories of Food & France.
Flavor & More Flavor! Spice Blender Lior Lev Sercarz, La Boite, NYC, The Art of Blending, www.laboiteny.com ; Maria Elia, Chef-Broadcaster, London UK, Full of Flavor, www.thisismariaelia.com; Bobby Deen, Savannah GA, From Mama's Table to Mine.
OTM in London, part 3: New Chefs at Old Favorites, Fine Dining in Harrogate, Yorkshire. Jeremy Lee, Quo Vadis, Soho, www.quovadissoho.co.uk/; Marcus Verbene, Roast Restaurant, Southwark, www.roast-restaurant.co.uk; Marcus Eaves, Pied a Terre, Fitzrovia, www.pied-a-terre.co.uk; Tom Van Zeller, Zeller Restaurant, Harrogate N. Yorkshire (formerly of David Moore of Pied a Terre, www.vanzellerrestaurants.co.uk.
OTM in London, 2nd Program, OTM covers highlights of the Art Scene, and 3 New & Exciting Dining Adventures. Tate Britain & Tate Modern, Schwitters & Lichtenstein; Federico Barocci at The National Gallery; Being Picasso at The Courtauld Institute; Royal Treasures & David Bowie at Victoria & Albert; Man Ray at The National Portrait Gallery. Luke Thomas, 19-year old Prodigy at Luke's Dining Room, Sanctum on the Green nr. Marlow, Berkshire - soon to open a "pop-up" at The Embassy in Mayfair, www.lukethomasonline.co.uk; Peter Weeden, Chef-Partner, Newman Street Tavern, London W1, www.newmanstreettavern.co.uk; Johnny Smith, Founder & Partner, The Clove Club, London EC1, www.thecloveclub.com.
On the Menu in London, first of 4 (or 5) programs. 3 French Chefs with Great New Culinary Ventures; Bruno Loubet, Chef-Partner, Bistrot Bruno Loubet & Grain Store, opening June 1 near Kings X, http://www.bistrotbrunoloubet.com/; Eric Chavot, Chef-Partner, Brasserie Chavot, Mayfair, www.brasseriechavot.com; Sylvan Chevereau, Executive Chef, St. Ermin's Hotel & Caxton Grill, Westminster, www.sterminshotel.co.uk.
OTM in London. San Pellegrino World's Top 50 Restaurants award winners at April 29th's BIG BASH at London's Guildhall.........and the "Cook it Raw" initiative represented by World's No. 6 and the Developer of the Concept. American Chefs Grant Achatz, Winner of the Prestigious Chef's Choice Award for 2013, Alinea, Aviary & Next, www.alinea.com, www.theaviary.com, www.nextresturant.com, all in Chicago; Eric Ripert, Le-Bernadin, NYC, Steady at #19 in 2013, www.le-bernadin.com; Alex Atala, D.O.M, Sao Paulo, Brazil, http://www.domrestaurante.com.br, also Cook it Raw participant; Alessandro Porcelli, www.cookitraw.org.
Devoted to Spicy & Unusual, from Home & Away. Marvin Gapultos, The Adobo Road: a Filipino Food Journey - from Food Blog to Food Truck & Beyond, www.burntlumpiablog.com; Robb Walsh, Barbecue Crossroads; Notes & Recipes from a Southern Odyssey, www.robbwalsh.com; Rose Carrarini, How to Boil an Egg, from Paris, France; Caroline Grant & Lisa Catherine Harper, The Cassoulet Saved our Marriage.
A Program Dedicated to Home Cooking- We hope you'll Head for the Kitchen! Jennifer Perillo, Homemade with Love: Simple Scratch Cooking from Jennie's Kitchen; Suzanne Landry, The Passionate Vegetable; Debra Ponzek, The Dinnertime Survival Cookbook, www.auxdelicesfoods.com; Caroline Wright, Twenty-Dollar, Twenty-Minute Meals, www.carolinewrightfood.com.
Exceptional Winemakers and an Exceptional Wine Writer. You're sure to learn Something New! Two Great Ladies from Oregon; Lynn-Penner Ash, Co-owner & Winemaker, Penner-Ash Wine Cellars, Newberg OR, www.pennerash.com; Alison Sokol Blosser, Sibling & Co-President, Sokol Blosser Winery, Dayton OR, www.sokolblosser.com. Jay McInerney, The Juice: Vinous Veritas, Wine Columnist, The Wall Street Journal, considered "...the best wine writer in America." (Salon.com), NYC.
Exciting Tastes and Flavors in Food & Drink. Ariane Daguin, Founder & President, D'Artagnan, suppliers of Fine Gourmet Foods, about Rohan Ducks, a New Proprietary Hybrid exclusive to D'Artagnan, www.dartagnan.com, Newark NJ; Merida Anderson, Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen, www.vegansecretsupper.tumblr.com, Vancouver, Canada; Luca Bombarda, Mazzetti, Producers of Balsmico Tradizionale & Aceto Balsamico, explains the differences & the New 4-Leaf grading system for Aceto & Mazzetti's Acetum Brand, www.mazzettiusa.com, Modena Italy; Marko Karakasevic, Distiller, Charbay(c) Distillery & Winery, R5 Whiskey & other Fine Spirits, www.charbay.com, St. Helena CA.
A Truly "Boozy" Program!! Tony Abou-Ganim, ALL-STAR Bartender-Mixologist, Vodka Distilled & The Modern Mixologist, www.themodernmixologist.com; Prentiss Orr, Founder & Partner, Pennsylvania Pure Distilleries, Pittsburgh PA, Producers of Boyd & Blair award-winning Potato Vodka, www.boydandblair.com; Toasting Thomas Jefferson on his (April 17) 270th Birthday, with Michael Scaffidi, Sommelier, Plume & Quill Restaurants, The Jefferson Hotel, Washington DC, www.jeffersondc.com.
OTM wishes you and yours a Happy Easter. Francine Segan, Food Historian, Cookbook Author & Chocolate Expert, helps us understand Easter Traditions, how & when they came about, www.francinesegan.com; Just in time for Spring, Miche Bacher, Cooking with Flowers, Partner, Mali B Sweets, Greenport NY, www.sacredsweets.com; Matt & Ted Lee, Celebrating the Iconic Cuisine of the City they made Home, The Lee Brother's Charleston Kitchen, Charleston SC & NYC, www.mattandtedlee.com; Peter Kaminsky, Culinary Intelligence: The Art of Eating Healthy (and Really Well), Brooklyn NY..
Passover Greetings from OTM, Great Sparkling Wines for any Celebration, and Unique Gourmet Foods from Ireland & USA. Ruth Joseph, Traditional Jewish Cooking, Cardiff, Wales, www.ruthjoseph.co.uk; Randall Grahm, Sparkling Albarino, Sparkling Reisling & soon to come Sparkling Syrah, Bonnie Doon Vineyard, Santa Cruz CA; www.bonniedoonvineyard.com; Margaret Jeffares, Good Food Ireland, www.goodfoodireland.ie; Craig Kanarick, Founding Partner, New York Mouth, NYC, www.newyorkmouth.com.
OTM extends St. Patrick's Day Greetings to all involved in the Big Celebration. Today's Program is Unique - Dedicated to a Magnificent, Creative Chef, Massimo Bottura of Osteria Francescana in Modena, Italy. We bring you a very current interview recorded during Massimo's recent vist to the USA, and one recorded at the Osteria in September 2008. We're sure you will be fascinated by how he is constantly searching for new interpretations in the dining experience, and his restless embrace of change. For more about the Osteria Francescana and his new restaurant, www.osteriafrancescana.it, www.franceschetta58.it/. A web search for Villa Manodori Aceto Balsamico Products will return many different on-line purveyors, and they are stocked at many fine food stores.
One very Sweet On the Menu program. Joanne Adirim, Founder, HannahMax Baking, Crunchy Cookie Chips, Gardena CA, www.hannahmax.com; Laura & Peter Zeranski, Polish Classic Desserts, Alexandria VA, www.polishclassiccooking.com; Pat Sinclaire, Scandinavian Classic Desserts, Edina, MN; Sweet & a Touch of Savory to end, Miriam Rubin, Tomatoes: a SAVOR THE SOUTH(tm) Cookbook, New Freeport PA & NYC, www.miriamrubin.com
Looking forward to St. Patrick's Day with Irish Broadcaster & Restaurateur Clodagh McKenna & Replaying Paris Interviewsfrom 4 years ago (we were reminded that these were recorded while Paris was celebrating President Obama's electoral victory. Clodagh McKenna, Clodagh's Kitchen Diaries: Delicious Recipes throughout the Year, Dublin Ireland, www.clodaghmckenna.com. In "Gay Paree"; Laurent Jacquet, Chef, Atelier Maitre Albert; Cedric Jossot, Manager, Les Bouquinistes; both owned by Guy Savoy, www.lesbouquinistes.com, www.ateliermaitralbert.com, www.guysavoy.com; Alain Pramil, Chef-Owner, Pramil, www.pramilrestaurant.fr; Dr. Herve This, Directeur Scientifique de la Fondation Science & Culture Alimentaire, sites.google.com/site/travauxdehervethis/.
A Great Range of Interesting Culinary recommendations and information. Clifford A Wright, One Pot Wonders, www.cliffordawright.com & www.cook-coquus.com; Sasha Davies & David Bleckman, The Cheesemaker's Apprentice: a Comprehensive New Guide to Handcrafted Cheeses, www.joyofcheesemaking.com, Sasha is Chef-Partner at Cyril's at Clay Pigeon Winery in Portland OR; Jessica Harlan, Quinoa Cuisine, Atlanta GA; Olivia Dupin, The Complete Guide to Naturally Gluten-Free Foods, Personal Chef in NYC.
Liquor & London Dining. Craft-distilled Spirits from Both Coasts; Malte Barkenow, Co-Founder, The 86 Company, Spirits in Flavors and Bottles designed with Bartenders in Mind, NYC, www.the86co.com; Lenny Gotter, Owner & Distiller, Eastside Distilling, Portland OR, Burnside "double-barrelled" Bourbon, www.eastsidedistilling.com. Fine Country & City Dining from our 2009 London Visit - these 2 "gems" somehow got lost un-Broadcast in our Archives. It's not too late as they're both "Bigger & Better"; Michael Wignall, Executive Chef, The Latymer, at Pennyhill Park, Bagshot, Surrey, which gained its 2nd Michelin Star last year http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/eating_and_drinking.aspx, Toby, Assistant Mgr, The Thomas Cubitt, Belgravia, London, also Owners of The Pantechnicon, (and new since our visit The Orange and The Grazing Goat), www.thethomascubitt.co.uk/.
Happy Valentine's Day from OTM. Today's Program is Designed to Help You Make Your Valentine Feel Super-Special. Who doesn't love Chocolate? Amy Rosenfeld, Owner, Mon Aimee Chocolat, Pittsburgh PA, brings us up to date on what's happenings in the World of Chocolate, www.monaimeechocolat.com. Joe Warwick, London UK based Food Writer, Where Chefs Eat: A Guide to Chef's Favorite Restaurants - 400 of the World's Top Chefs contributed more 2,000 recommendations, an App is coming soon, www.wherechefseat.com. Planning to Cook for your Valentine at Home - listen to Deb Perelman, Food Blogger Extraordinaire, Smitten Kitchen, www.smittenkitchen.com. A Dining-Wining Destination if your Valentine craves an exciting Destination, Karen Brooks, Restaurant Critic & Dining Editor, Portland (OR) Monthly, The Mighty Gastropolis: Portland, a Journey Through the Center of America's Food Revolution.
Ethnic Cooking & Beers to Drink with it. Roberto Santibanez, Tacos, Tortas and Tamales, www.robertosantibanez.com, Fonda resturants in NYC; Danielle Critenden, Co-author, From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food; Rinku Bhattachrya, The Bengali Five Spice Chronicle; Wendy Littlefield, Co-owner, Vanberg & De Wulf, Cooperstown NY, www.belgianexperts.com.
A "bifurcated" program. Capers and a Cooking School in Sicily; Desserts and Chocolate. Beatrice Ughi, Gustiamo, Imorter of Fine Capers & Caper Berries from Pantellaria, Brooklyn NY, www.gustiamo.com; Kate Winslow, co-Author, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie, Regaleali, Sicily, Italy, www.annatascalanza.com; Francisco Migoya, Director of Pastry Programs, Culinary Institute of America, Hyde Park NY, Elements of Dessert, www.thequenelle.com; Pam Williams, Founder, Ecole Chocolat, Vancouver BC, Raising the Bar: The Future of Fine Chocolate, www.ecolechocolat.com.
Restaurants, their Chefs and Founders, Staff Meals at Some of the World's Best. Kevin Gillespie, a Chef in Transition from Woodfire Grill to Gunshow, Atlanta, Fire in My Belly, www.gunshowatl.com; Legendary San Francisco Chef-Restaurateur Hubert Keller, Hubert Keller's Souvenirs: Stories & Recipes from My Life, www.hubertkeller.com; Norman Van Aken - "the Founding Father of New World Cuisine", Chef-Owner, Norman's at the Ritz-Carlton Orlando & Tuyo Restaurant Miami, My Key West Kitchen: Recipes & Stories, (with Justin Van Aken), www.normanvanaken.com; Christine Carroll, Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants.
Around the Globe with Great Chefs & Cookbook Authors & a Great Picture Book. Jose Garces, The Latin Road Home; Savoring the Foods of Ecuador, Spain, Cuba, Mexico & Peru, Garces Restaurant Group, Philadelphia PA, www.garcesgroup.com; Suzanne Husseini, The Modern Flavors of Arabia, www.suzannehusseini.com; Fuchsia Dunlop, Every Grain of Rice, www.fuchsiadunlop.com, London UK; James Oseland, Saveur: The Way We Cook: Portraits from Around the World, Editor in Chief, Saveur Magazine, www.saveur.com.
Mostly Dining in the South of England, an Important Report on False Labeling of Fish to end the program; JonRay Sanchez-Iglesias, Co-Chef/Owner, Casamia, Westbury Village, Bristol, www.casamiarestaurant.co.uk; Andy Appleton, Head Chef, Fifteen Cornwall (a Jamie Oliver project), Watergate Bay nr. Newquay, www.fifteencornwall.co.uk; Rupert Gleadow, Executive Chef, Gravetye Manor, W. Hoathly, Sussex, www.gravetyemanor.co.uk. Beth Lowell, Oceana, Sustainability of Fish Stickss & an Expose on the Scandal of False Labeling, www.oceana.org.
New Year Greetings to OTM Listeners Everywhere - May 2103 be Happy & Prosperous for All of You. Mostly Ladies in the Kitchen; Alison Vines-Rushing & Slade Rushing, Southern Comfort: A New Take on the Recipes We Grew Up With; MILA Restaurant, New Orleans, www.milaneworleans.com; Caroline Fidanza, Saltie: A Cookbook, Saltie Restaurant, Brooklyn NY, www.saltieny.com; Kate Leahy & Matthew Accarino, SPQR: Modern Italian Food & Wine; SPQR Restaurant, San Francisco, www.spqrsf.com; Charlotte Druckman, Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen.
Happy Birthday Adam Haigh, Merry Xmas to All OTM Listeners. Some Cooking Fundamentals;Martha Holmberg, Modern Sauces: More than 150 Recipes for Every Cook Every Day; www.marthaholmberg.tumblr.com; Joanne Weir, Joanne Weir's Cooking Confidence, www.joanneweir.com; Nick Malgieri, Director Baking Programs, Institute of Culinary Education, NYC, Nick Malgieri's Bread; Melissa Hamilton & Christopher Hirsheimer, Canal House Cooks Every Day, www.thecanalhouse.com;
OTM wishes you Happy Holidays. This week a "Mostly Meat" program, Vegans Beware! And Timely Information for Bakers about avoiding Gluten Justin Severino, Chef-Owner, Cure Restaurant, Pittsburgh PA, www.curepittsburgh.com; Bruce Aidells, Great Meat Cookbook; Hank Will, Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient; Jeanne Sauvage, Gluten Free Baking for the Holidays, www.artofglutenfreebaking.com.
"Down Mexico Way" - and not quite "Over the Border". John Hanson, President, Tequilas Premium Clase Azul Tequilas, www.tequilaspremium.com; Marilyn Tausend, La Cocina Mexicana; Yvette Marquez-Sharpnack, Veronica Gonzales-Smith & Vangie Soza, Muy Bueno: Three Generations of Authentic Mexican Flavor; Hillary Danner, Founder - Jenkins Jellies Hell Fire Pepper Jelly, Author, Sweet Heat, www.jenkinsjellies.com; Scott Roberts, Co-Founder & Pit Master, Salt Lick BBQ, Driftwood TX, The Salt Lick Cookbook, also BBQ products online, www.saltlickbbq.com
Castles in Ireland - Luxury Accomodation, Fine Dining, Wonderful Scenery & History too!! Paula Carroll, Director of Sales/Marketing, Adrian Bane, Sous Chef & Robert Bowe, Head Waiter, Ashford Castle, Cong, County Mayo, www.ashford.ie; Patrick O'Flaherty, General Manager & Xin Sun, Head Chef, Ballynahinch Castle, Recess, Conemara, County Galway, www.ballynahinch-castle.com; David McCann, Executive Chef, Dromoland Castle, Newmarket-on-Fergus, County Clare, www.dromoland.ie.
OTM in Ireland - 2nd Instalment - Dining & Luxury in the South-West. Kevin Burke, Head Chef, Castlemartyr Resort, Castlemartyr, County Cork, www.castlemartyrresort.ie; Michael Hanrahan, Chef, Pat Shortt's Bar, Castlemartyr, http://patshortt.com/bar.php; Peter Brennan, Head Chef, Parknasilla Resort & Spa, Parknasilla, County Kerry, www.parknasillahotel.ie; George Gossip, Owner, Ballinderry Park, Kilconnell Ballinasloe, County Galway, www.ballinderrypark.com.
OTM in the Emerald Isle - Ireland that is - 1st Instalment; Fine Dining & Luxury Accomodation in Galway City. J P McMahon, Aniar Restaurant & Cava Spanish Restaurant & Tapas Bar, www.aniarrestaurant.ie & www.cavarestaurant.ie; Sinead Cassidy, Sales & PR Manager, The G Hotel & Pauleen Reilly, Head Chef, GiGi Restaurant at The G, www.theghotel.ie; Fergus O'Halloran, GM & Campbell White, Chef, West Restaurant at The Twelve Hotel, Barna Village, www.thetwelvehotel.ie.
A GREAT Book about Root Crops, some you've never heard of... Diane Morgan, Roots: the Definitive Compendium with More than 225 Recipes; The History & Modern Recipes for America's Favorite Comfort Food, Ellen Brown, Mac & Cheese: 80 Classic & Creative Versions of the Ultimate Comfort Food. A Doubly Sweet Ending just in time for the holidays; Hedy Goldsmith, Baking Out Loud: Fun Desserts with Big Flavors; Nancy Baggett, Simply Sensational Cookies: Bright Fresh Flavors, Natural Colors & Easy Streamlined Techniques, www.kitchenlane.com.
Two Very Different Chefs from Seattle, Young & Female vs. Veteran & Male; Maria Hines, Chef-Owner, Tilth & The Golden Beetle, www.tilth.com; Thierry Rautereau,Chef-Owner, Rover's & Luc, www.thechefinthehat.com. Followed by Two Very Different Secrets; Adam Roberts, The Amateur Gourmet, Secrets of the Best Chefs, www.amateurgourmet.com; Elizabeth Field, Marmalade: Sweet and Savory Spreads for a Sophisticated Taste, Who knew Maramalade was an Ancient Treat - 50 Secrets on How to Make Your Own.
Three Great Interviews about Wine Appreciation and Selection. Eric Asimov, Chief Wine Critic New York Times, How to Love Wine; a Memoir & a Manifesto; Dwight Casimere, The Wine Doctor, on Wine Buying in the Age of Austerity, www.dwightthewinedoctor.com; Natalie MacLean, Unquenchable: A Tipsy Quest for the World's Best Bargain Wines, www.nataliemaclean.com.
Notorious Twitter "Mash-up" Ruth Bourdain talks about his "character", and his new Book, Comfort Me with Offal: Ruth Bourdain's Guide to Gastronomy; Exciting Young Swedish Chef Magnus Nilsson, Chef-Owner, Faviken Magasinet, Jarpen, Sweden, Author Faviken, http://www.faviken.com/; Ken Forkish, Baker & Bread Expert, Portland OR, Flour Water Salt Yeast: The Fundamentals of Artisan Bread & Pizza, www.kenartisan.com; Kathleen King, Owner, Tate's Bake Shop, Southampton NY, Tate's Bakeshop: Baking for Friends, www.tatesbakeshop.com.
OTM Dedicates an Entire Program to a Great Event & a Great Cause, Chef's Collaborative's 2012 Sustainability Summit in Seattle , Sep 30-Oct 2. Keynote Speakers Ruth Reichl, www.ruthreichl.com; Kim Severson, NY Times Atlanta Bureau Chief - a Stimulating Joint Interview; Two Great Sustainability Stories, One Meat - One Fish, Paul Willis, Niman Ranch, San Francisco & Iowa, www.nimanranch.com, Mark Tupper, President, Triad Fisheries, Bothel WA, www.triadfisheries.com; How to sample Oysters & Wine with Jon Rowley, Oyster Expert Extraordinaire, at Taylor Shellfish, Melrose Market, Seattle, www.taylorshellfishfarms.com, www.oysterwine.com; Sustainability stories from Cathy Whims, Owner/Partner, Ovenand Shaker & Nostrana, Portland OR, www.ovenandshaker.com, www.nostrana.com, Bob Engel, Chef Liaison & PR, Gourmet Mushrooms, Sebastopol CA, www.mycopia.com; Mimi Younkins, Owner & VP Marketing, R Murphy Knives, Ayer MA,www.rmurphyknives.
OTM talking Berlin, Great Museums, The Boros Collection, Gemaldegalerie, The Pergamon Museum, Ka De We, a Great Department Store, Checkpoint Charlie, a reminder of the Cold War era.� Exciting New Cookbooks on Asian Cuisine; Charles Phan, Owner, The Slanted Door etc., San Francisco, Vietnamese Home Cooking, www.slanteddoor.com; Nancy Singleton Hachisu, Japanese Farm Food; Linda Lau Anusasanan, The Hakka Cookbook, Chinese Soul Food from around the World http://TheHakkaCookbook.com
OTM tracks down excellent non-traditional Fine Dining in Berlin. Wurst, Schnitzel.............. Restaurant Menus in the German Capital City are rather Too Similar for for Discriminating International Diners - such as you Dear Listeners. We think we've found some of what you might be looking for!! Tim Raue, Chef-Partner, Restaurant Tim Raue, http://tim-raue.com; Stefan Hartmann, Chef-Owner, Hartmann's Restaurant, www.hartmanns-restaurant.de; Partners Jeffrey Sfire, Manager & Kevin Avery, Chef, Little Otik, www.littleotik.de.
Two Different ways Ingenious Tools & Gadgets are making it to market. Baron Nagy, Quirky Inc, NYC, "Social" Product Developers, www.quirkyinc.com; Star Baker Rose Levy Beranbaum has teamed with New Metro Design to create and market The Rose Collection of Baking-Assist devices, including the Mixer Mate, www.newmetrodesign.com, Duncansville PA; Rae Bernamoff, The Mile End Deli, Brooklyn NY, www.mileenddeli.com, The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen.
OTM heads far NW and NE to bring you Chef's Collaborative in Seattle and a Personal Love-story in Berlin Germany. Then "Super-Bakers give you their Recipes and their Secrets on how YOU can produce their results at home. Melissa Kogut, Chef's Collaborative & its 2012 Sustainability Summit in Seattle, www.chefscollaborative.org; Luisa Weiss, My Berlin Kitchen, www.wednesdaychef.com; John Barricelli, Chef-owner, SoNo Baking, South Norwalk & Westport CT, The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-round, www.sonobaking.com; Jim Lahey, Chef-owner, Sullivan St. Bakery & Co (Pizza) Restaurant NYC, My Pizza: the Easy No-Knead Way to Make Spectacular Pizza at Home, www.sullivanstreetbakery.com.
Dietary delights - Grains, Vegetables, Fruits - and Tuna Fish. Bruce Weinstein, Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day; Amanda Cohen, Dirt Candy: A Cookbook, Chef-owner, Dirt Candy Restaurant, NYC, www.dirtcandynyc.com; Laena McCarthy, Jam On: The Craft of Canning Fruit, Owner, Anarchy in a Jar, Brooklyn NY, Artisinal Jams & Jellies, www.anarchyinajar.com; Andrew Smith, American Tuna: The Rise and Fall of an Improbable Food.
"Foreign Parts" - interesting people & products from the 4 corners of the globe. Bruce Bailey, Co-owner & CEO, Mitsuwa Marketplace Japanese Supermarkets, Torrance CA, http://www.mitsuwa.com; Jay Rosengarten, President, Olisur Chilean Extra Virgin Olive Oils, Providencia (Colchagua Valley) Chile, www.o-liveandco.com; Skitz Fernando, Rice & Curry (about the Cuisine of Sri Lanka); Annette Garaghty, VP Sles & Marketing, Wusthof-Trident of America, Norwalk CT, Wusthof Classic Double Serrated Blade Breadknife; www.wusthof.com.
A Really "Boozy" Program with an Unusual Ending. Marco Pasanella, Uncorked: My Jourmey through the Crazy World of Wine, Pansanella and Son, New York NY; www.pansanellaandson.com; T J Evans, Winemaker, Domaine Carneros, CA, Domaine Carneros Wines & especially the "Egg"Concrete Fermenter, www.domainecarneros.com; Joseph Magliocco, President, Michter's Distillery & Chatham Imports (Crop Vodka & Farmer's Gin), Louisville KY, www.chathamimports.com; and the Surprise, in Honor of Julia's 100th Birthday, Susanna Reich, Minette's Feast:The Delicious Story of Julia Child and Her Cat.
Unusual Icons of the Food Business - 4 Personalities whose Business & Personal Endeavors are Making a Difference inUnique Ways. Shawn Askinosie, Owner & Founder, Askinosie Chocolate & Chocolate University, Springfield MO, www.askinosie.com & www.chocolateuniversity.org; Claire Cretors, President, Cornfields, Inc. & G. H. Cretors, Hi I'm Skinny(TM)Popped Corn, Rice, Potato & Vegetable Snacks, Sister Company C. Cretors& co.makes 95% of Industrial Corn-popping equipment, www.cornfieldsinc.com; Thomas McNamee, The Man Who Changed the Way We Eat; Craig Claiborne and the American Food Renaissance, www.thomasmcnamee.com; Peggy Shannon, Owner, Queen City Cookies, Cincinnati OH, www.queencitycookies.com, "... I started the business as a way to give back to our community".
Flavor, Flavor, a Very Flavorful Program; Adam Perry Lang, Chef-Partner, Barbecoa London UK, Charred & Scruffed, www.adamperrylang.com; Angelo Sosa, Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy; Tama Matsuoka Wong, Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, www.meadowsandmore.com; Renee Erickson, Chef-Owner Boat Street Pickles & Boat Street Cafe, Seattle WA, www.boatstreetpickles.com.
A Very Veggie Program, two New Books on Salads, a 35 year old Veggie Restaurant & a Young Star Chef with Veggie-Locavore Focus: Mindy Fox, Food Editor, La Cucina Italia, Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating; Tasha DeSerio, Caterer & Cooking Teacher, Salad for Dinner: Simple Recipes for Salads that Make a Meal; www.tashadeserio.com; Claire Criscuolo, Chef-Owner, Claire's Corner Copia, New Haven CT, www.clairescornercopia.com, Welcome to Claire's; Dan Kluger, Chef, ABC Kitchen, NYC, 2011 James Beard Foundation Best New Restaurant (in the USA).
How to make your Food taste better - Ferment it, Salt & Season it, Sweeten it - OTM talks to experts on all 3. And if you're in London you Love Chocolate, seek out Paul Young, a Superb Chocolatier with several Shops, and interesting views on the World of Chocolate.
Alex Lewin, Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen; David Joachim, Founder ChefSalt, Makers of unique Salt-Spice combinations such as Tunisian Fire Chef Salt, www.chefsalt.com; Dori Ross, Tonewood Maple, Producer of Maple Sugar-based Sweetening items, www.tonewoodmaple.com, Burlington VT; Paul Young, Paul A Young Chocolatier, Maker of Fresh-daily Fine Chocolates, www.paulayoung.co.uk, London UK
OTM goes Hotel Dining in London, and you'd be Well Advised to Follow in our Footsteps. Bristot Bruno Loubet (Chef-owner) at The Zetter Hotel & Townhouse, www.bistrotbrunoloubet.com, www.thezettertownhouse.com; The Lyttelton at The Stafford by Kempinski, Ursula von Platon-Horande, Regional PR Director, Kempinski Hoteliers, Brendan Fyldes, Executive Chef; www.thelyttelton.com/, www.kempinski.com/en/london/the-stafford-london/welcome; Alyn Williams at The Westbury, Alyn Williams (Chef-owner), www.westburymayfair.com/alyn-williams-at-the-westbury-,restaurent_viewItem_2-en.html; Sriram Aylur, Chef & Director of Operations, Bombay Brasserie & The Quilon Restaurant at 51 Buckingham Gate, www.bombaybrasserie.co.uk, www.quilon.co.uk, www.51-buckinghamgate.com/.
On the Menu reprises London coverage on the occasion of the Olympic Games.
London's Great Art Museums & Very Special Exhibits; Lucien Freud Portraits at The National Portrait Gallery, www.npg.org.uk/freudsite/; Yayoi Kusama at Tate Modern, www.tate.org.uk/modern/exhibitions/yayoikusama/tickets.shtm; Picasso & British Art at Tate Britain, www.tate.org.uk/britain/exhibitions/picassoandbritain/default.shtm; Turner & Claude at The National Gallery AND the just purchased Titian "Diana & Collista", www.nationalgallery.org.uk/.
A First Instalment of London Dining - British Chefs Cook French & a Great French Chef opens a New London Dining Destination; Philip Howard, Chef-Partner, The Square, Mayfair, now open 21 years, www.squarerestaurant.com, Mentor for "a Generation of Modern British Chefs", and STILL in the Kitchen; Joel Antunes, a Native of Southern France, previously a "Superstar" in London & Atlanta GA, now at recently opened Kitchen Joel Antunes at The Embassy, Mayfair, embassymayfair.com/restaurant/; Henry Harris, Chef-Owner, Racine, celebrating his 10th Anniversary of "Distinctly French Cuisine" in Knightsbridge, www.racine-restaurant.com. Three fascinating stories & three sensational meals!!! Tune in next week for More on London Dining.
Dining in Firenze (Florence) - Modern and Traditional; Two More Great Places to Dine in Umbria. In Firenze, Matteo Fantini, Owner & Nicolo Baretti, Chef, IO Osteria Personale, www.io-osteriapersonale.it; Alessandra Pieralli, Manager & Giovanna Verni, Chef (and Alessandra's mother), Trattoria Armando, www.trattoria-armando.com.
In Orvieto, Lorenzo Polegri, Chef-Owner, Zeppelin, Ristorante & Cooking School, www.ristorantezeppelin.it;
In Perugia, Claudio Brugalossi, Chef-Owner, La Taverna, www.ristorantelataverna.com.
OTM Loves Umbria!! Umbrian's themselves gave us the message loud and clear - STAY in Umbria, don't just pass through on the way to Toscana. We taste great wine, we eat great meals, and we agree!! Chiara Lungarotti, CEO, Lungarotti Group, Cantine & Le Tre Vaselle Resort & Spa, Torgiano, www.lungarotti.com; Marco Caprai, Arnaldo-Caprai Enoteca & Vineyard, Torre di Montefalco, www.arnaldocaprai.it; Gianfranco Vissani, Chef-Patron, Casa Vissani, S.S. 448 Todi - Baschi Km 6.600 (near Orvieto), www.casavissani.it
On the Menu's Italy trip - Umbria and Eastern Toscana - Overview of our Itinerary, then a very special adventure with Strada del Vino Terre di Arezzo. The Tenuta Setteponti Association; at Il Pino, Castiglion Ubertini, Terranuova, Veronica Maragon & Bianca Bisaccioni, Il Borro, www.ilborro.it; Duccio Roni, Agriturismo Campodelmonte, www.campodelmonte.it; Loretta Lalli, Il Pino Bioagricoltura, www.ilpino.com; Gianluca Baldi, www.vinibaldi.com; Antonio Berlingozzi, Agricola Berlingozzi & Fattoria di Montelungo; Giandomenico Gigante, Fattoria La Traiana, www.fattorialatraiana.it;In Arezzo, Cappelli Bacci Frescos, www.pierodellafrancesca.it/piero_gb/index.html; Lunch at Ristorante La Lancia D'oro, Marzia & Maurizio Fazzuoli, www.lanciadoro.net;Francesca Vignali, Villa I Bossi, Gragnone; www.villaibossi.com; Antonio Bernardini, Agriturismo Santo Stefano, Pieve di Chio, Castiglion Fiorentino; www.agriturismosantostefano.com.
Food Trucks & Street Food, in the USA & around the World; Vegetables, Fruits & Herbs. John T Edge, Food Trucks Cookbook; Robert Reid, Lonely Planet, Lonely Planet's World's Best Street Food, www.lonelyplanet.com; Cheryl Sternman Rule, Ripe: A Fresh Colorful Approach to Fruits & Vegetables, http://ripecookbook.com/; Gary Allen, Herbs: A Global History, http://onthetable.us.
"Fighting Words" About Food!! "To Meat or not to Meat...?" Two Different and Very Persuasive Opinions; Michael Natkin, Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, www.herbivoracious.com; Lynne Curry, a Former Vegetarian Tunes in to Meat, Pure Beef: an Essential Guide to Artisan Beef, www.lynnecurry.com. How to Get Children to Eat (Healthy), Two Interesting and Different Points of View; Dr. Jennifer Shu, Food Fights: Winning the Nutritional Challenges of Parenthood...; www.jennifershu.com; Bill & Claire Wurtzel, Funny Food: 365 Fun, Healthy, Silly, Creative Breakfasts, www.funnyfood.us.
Three Great Ladies, Three Great New Cookbooks; Anne Willan, The Cookbook Library: 4 Centuries of the Cooks, Writers & Recipes that made the Modern Cookbook, www.lavarenne.com; Crescent Dragonwagon, Bean by Bean: a Cookbook, www.dragonwagon.com; Rebecca Miller Ffrench, Sweet Home: Over 100 Heritage Dessert Recipes & Ideas for Preserving Family History.
Barbecue Plus++ Yankees who became "World Champions" of BBQ, winning the Jack Daniel's Contest, Andy Husbands & Chris Hart, Wicked Good Barbecue, Andy's Restaurant is Tremont 647, Boston, www.tremont647.com; "Chef's Secret" Dry Seasoning Rubs, Susan Eriksen, Vice President, Char Crust, Chicago, www.charcrust.com; Barry Estabrook tells the story of Tomatoland: How Modern Industrial Agriculture Destroyed our most Alluring Fruit, www.politicsoftheplate.com; How to Synchronize your Garden or Food Market's seasonal produce, Karen Adler, The Gardner & the Grill. www.pigoutpublications.com.
I Scream, You Scream, We all Scream for Ice Cream. Three Great Ice Cream Brands in one Program - in alphabetical order; and a Summer Beverage Treat to go along. Rich Graeter, Graeter's Ice Cream, Cincinnati OH, www.graeters.com; Jake Godby & Sean Vahey, Humphry Slocombe, San Francisco, Authors Humphry Slocombe Ice Cream Book, www.humphryslocombe.com; Jeni Britten Bauer, Jeni's Ice Cream, Columbus OH (first broadcast March 18, 2012), www.jenisicecream.com; Deborah Meniane, Victoria's Kitchen, Almond Water, Los Angeles, www.victoriaskitchenrecipes.com.
On the Menu covers the 25th Anniversary James Beard Foundation Awards. Three Young Star Chefs in NYC (in alphabetical order of Restaurant Name): Aaron Chambers, Executive Chef, Boulud Sud, www.danielnyc.com/boulud_sud.html; Alex Stupack, Chef-Partner & Matt Resler, Agave Program Director, Empellon Cocina & Empellon Taqueria, www.empellon.com/; Andrew Schrenker, Chef-Partner, Recette, www.recettenyc.com.
OTM in London part 5 Fine Casual Ethnic Dining (is French "ethnic"?). Jose Pizarro, Owner, Pizarro, www.josepizarro.com; Will Smith, Partner, Les Deux Salons, www.lesdeuxsalons.co.uk; Martin Morales, Owner, Ceviche Peruvian Kitchen & Pisco Bar, www.cevicheuk.com. And a Change of Pace to end; Kim Ode, Rhubarb Renaissance, but of course you know that Rhubarb is native to Peru & Much-loved in England!
OTM in London part 4. Fine Casual Dining. Jesse Dunford Wood, Chef-owner, The Mall Tavern, www.themalltavern.com; Daniel Taylor, Chef-owner, Karpo, www.karpo.co.uk; Peter Gordon, Co-owner, Selin Kiazim, Head Chef, Kopapa, www.kopapa.co.uk. & www.peter-gordon.net.
Celebrating US Cuisine - the 25th Annual James Beard Awards, and a Special 25th Anniversary Cookbook; Dr. Mitchell Davis, Executive VP, James Beard Foundation, www.jamesbeard.org; Kit Wohl, The JBF Best of the Best, www.kitwohlco.com. Issues in Food Politics, Professor Marion Nestle of New York University, Why Calories Count & Food Politics. The South as a New Culinary Melting Pot, Paul & Angela Knipple, The World in a Skillet: a Food Lover's Tour of the New American South, worldinaskillet.com/
OTM in London part 3 - Everyone loves Italian Cuisine, London included, three Great Ristorantes/Osterias/Enotecas; Jacob Kenedy, Chef-Proprietor, Bocca di Lupo & Gelupo, www.boccadilupo.com, www.gelupo.com; Rosie Yeats, Head Chef & Leonardo Hoxha, General Manager, Aurelia, www.aurelialondon.co.uk; Massimo Mioli, Chef & Elisa Bedin, General Manager, Co-owners, Dego Wine Bar & Restaurant, www.degowinebar.co.uk.
OTM in London, part 2; Hotel-based Dining. Bristot Bruno Loubet (Chef-owner) at The Zetter Hotel & Townhouse, www.bistrotbrunoloubet.com, www.thezettertownhouse.com; The Lyttelton at The Stafford by Kempinski, Ursula von Platon-Horande, Regional PR Director, Kempinski Hoteliers, Brendan Fyldes, Executive Chef; www.thelyttelton.com/, www.kempinski.com/en/london/the-stafford-london/welcome; Alyn Williams at The Westbury, Alyn Williams (Chef-owner), www.westburymayfair.com/alyn-williams-at-the-westbury-,restaurent_viewItem_2-en.html; Sriram Aylur, Chef & Director of Operations, Bombay Brasserie & The Quilon Restaurant at 51 Buckingham Gate, www.bombaybrasserie.co.uk, www.quilon.co.uk, www.51-buckinghamgate.com/.
On the Menu's 2012 London Adventure Part 1. London's Great Art Museums & Very Special Exhibits; Lucien Freud Portraits at The National Portrait Gallery, www.npg.org.uk/freudsite/; Yayoi Kusama at Tate Modern, www.tate.org.uk/modern/exhibitions/yayoikusama/tickets.shtm; Picasso & British Art at Tate Britain, www.tate.org.uk/britain/exhibitions/picassoandbritain/default.shtm; Turner & Claude at The National Gallery AND the just purchased Titian "Diana & Collista", www.nationalgallery.org.uk/. First Instalment of London Dining - British Chefs Cook French & a Great French Chef opens a New London Dining Destination; Philip Howard, Chef-Partner, The Square, Mayfair, now open 21 years, www.squarerestaurant.com, Mentor for "a Generation of Modern British Chefs", and STILL in the Kitchen; Joel Antunes, a Native of Southern France, previously a "Superstar" in London & Atlanta GA, now at recently opened Kitchen Joel Antunes at The Embassy, Mayfair, embassymayfair.com/restaurant/; Henry Harris, Chef-Owner, Racine, celebrating his 10th Anniversary of "Distinctly French Cuisine" in Knightsbridge, www.racine-restaurant.com. Three fascinating stories & three sensational meals!!! Tune in for the next 4 weeks for More London Dining.
We preview OTM's upcoming Annual Trip to London, lots of Fine Art and Fine Dining are on our menu!! Chef Jeremy Lee, "a voice from our past". We're re-running Chef Jeremy's interview from 2011 at The Blueprint Cafe, because we hear he's cooking a great new menu at Sam & Eddie Hart's Quo Vadis. And back home in the USA; Mike Forbes, The California Olive Ranch, Olive Orchards & Fine Quality-Reasonably Priced Extra Virgin Olive Oils, Oroville CA, www.cal-olive.com; Barbara Magro, Author & Publisher, Recipes to Remember, Buy a copy at www.recipestoremember.com which donates a significant part of the price to The Altzheimer's Foundation in S Florida.
Tamar Adler emulates MFK Fisher in her remarkable first book, An Everlasting Meal: Cooking with Economy and Grace; Shauna Sever tells OTM there's more than meets the eye with Marshmallows - who knew? You will now! Marshmallow Madness is her book, get in touch with Shauna & her Blog, Piece of Cake, at www.shaunasever.com; Jeni Britten Bauer, Jeni's Ice Cream, Columbus OH (and one store in Nashville TN), www.jenisicecream.com, Jenis Splendid Ice Cream at Home; Sybil Taylor, Steam Whistle Brewery, Toronto Canada, www.steamwhistle.ca, tells OTM Why you should include a Tour of the Brewery in your Toronto itinerary - and their only brew, a traditional Bohemian-style Pilsener is great too!!
Interesting People with Fascinating Life Stories - a Restaurant & Cookbook, 2 Bakeries & their Secrets .... and it's Arthur's Fault. Michael Chernow, Partner, The Meatball Shop(s) New York City, www.themeatballshop.com, The Meatball Shop Cookbook; Dawn Casale & David Crofton, Partners, One Girl Cookies, Brooklyn NY, www.onegirlcookies.com, One Girl Cookies: Recipes for Cakes, Cupcakes... from Brooklyn's Beloved Bakery; David Arrick, The Butch Bakery - soon to reopen in NYC, www.butchbakery.com, The Butch Bakery Cookbook; Arthur & Laurel Shelmandine, It's Arthur's Fault, Sauces, Marinades, Condiments, Rubs, etc., Jericho VT, www.itsarthursfault.com.
Italian Wine & Bread to start, then Cooking Pots & Plates. Marco Caprai, Owner & Winemaker, Arnaldo-Caprai, Montefalco Rosso & 100% Sagrantino wines, Montefalco, Umbria, www.arnaldocaprai.it; Carol Field, www.carolfield.com, The Italian Baker (revised edition); Mark Kelly, Director of Marketing, Lodge Manufacturing, S Pittsburgh TN, www.lodgemfg.com, Manufacturers of Cast Iron Cookware since 1896, The Lodge Cast-Iron Cookbook; Shax Riegler, Features Editor, House Beautiful, Dish: 813 Colorful, Wonderful Dinner Plates.
A Significant New Book about Chefs & Cooking, Jeff Scott, www.jeffscottstudio.com, Notes from a Kitchen: a Journey Inside Culinary Obsession. Three Fascinating Food Creators, their Foods & their Stories; Elias Cairo, Olympia Provisions, Charcuterie & 2 Restaurants in Portland OR, http://www.olympiaprovisions.com; Mike Fitzgerald, Founder & CEO, Halfpops, Woodinville WA, www.halfpops.com, "Half-popped" Snacks; Keith Wahrer, Co-founder & Creative Director, Rhythm Super Foods, Austin TX, www.rhythmsuperfoods.com.
Four Great Contributions to Culinary Literature - and Some Great Recipes too! Ed Levine, Founder, Serious Eats, www.seriouseats.com: Serious Eats: a Comprehensive Guide to Making & Eating Delicious Food wherever you are: Virginia Willis, Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress them up for Company; Melissa Clark, www.melissaclark.net, Cook This Now: 120 Easy and Delicious Dishes you can't wait to Make; Beata Zatorski, Rose Petal Jam.
Fascinating stories of Olive Oil, Great Books on Spanish & Latin American Foods & Cooking. Tom Mueller, Extra Virginity: The Sublime and Scandalous World of Olive Oil; Claudia Roden, The Food of Spain; Lorena Garcia, Lorena Garcia's New Latin Classics, www.cheflorenagarcia.com.
Three Great Additions to the Literature of Italian Cuisine. Colman Andrews, The Country Cooking of Italy, also Founder - The Daily Meal, www.thedailymeal.com; Mary Ann Esposito, Host of PBS' Ciao Italia, Ciao Italia Family Classics; Francine Segan, Food Historian & USA Ambassador for the Italian Confectioners & Pasta Association, Dolci: Italy's Sweets
Cooking Like a Professional: Jaques Pepin, Essential Pepin: More Than 700 All-Time Favorites from My Life in Food, includes DVD; Brad Barnes, The Culinary Institute of America, The Professional Chef, all new 9th Edition, Tablet version available; Molly Stevens, All About Roasting: a New Approach to a Classic Art.
Focus on Home Cooking: John Besh, Besh Restaurant Group, New Orleans LA, My Family Table: A Passionate Plea for Home Cooking; Lee Clayton Roper, A Well Seasoned Kitchen: a Mother-Daughter Culinary Journey; Jennifer Reese, Make the Bread, Buy the Butter; Lisa Yockelson, Baking Style: Art*Craft*Recipes.
More from Madrid - 3 More Great Restaurants, their Chefs & Owners. Ricardo Sanz de Castro, Chef-Owner, Kabuki Wellington, Owner, Kabuki Carmona, translation by Victoria, restaurantekabuki.com/; Jaime Noain Larrinaga, Partner, Oscar Velasco Martin, Partner, Adolfo Santos Garcia, Jefe de Cocina, translation by Antonio, La Cesta de Recoletos, www.lacesta.eu; Darrio Barrio, Chef-Partner, dASSA bASSA, www.dassabassa.com.
OTM enjoys "Felice Navidad" in Madrid, Spain's Capital City. Gerry Dawes, Spanish Travel, Food & Wine Expert helps us set the stage, www.gerrydawesspain.com; Sergio Martinez Echarte, General Manager, SULA Madrid, www.sula.es; Juan Jose Lopez, Chef-owner & Juan Antonio Perez, Chef, La Tasquita de Enfrente, www.latasquitadeenfrente.com.
Mad for Moroccan!!! OTM heard that Moroccan is the Latest Cuisine Craze, so of course We Found Experts for You. Mourad Lahlou, Chef-Owner, Aziza, San Francisco, www.aziza-sf.com, Mourad: New Moroccan; Zouhair Zairi, Moorish Fusion Cuisine: Conquering the World; Pat Crocker, Culinary Herbalist, www.riversongherbals.com, 150 Best Tagine Recipes - and on a different but somewhat related subject - Bruce Weinstein & Mark Scarborough, Goat: Milk, Meat, Cheese.
Merry Christmas to All of On the Menu's Listeners Around the World!!! Happy Times in Happy Valley, Sam Glasgow-GM, Geri Jordan-Dir. Food & Beverage, Lisa Palermo-Chef, Steve Clemons-ESSPpa Kozmetika, Carnegie Inn & Spa, State College PA, www.carnegieinnandspa.com, www.esspa.us; Margaret D'Arrigo-Martin, Exec VP Marketing, Andy Boy's Cactus Pears, Salinas CA - Ann's Latest Favorite Food, www.darrigo.com; Karen Page & Andrew Dornenburg, The Food Lover's Guide to Wine; Alice Fiering, Naked Wine: Letting Grapes do what comes Naturally.
OTM interviews 4 Great Italian Cookbook Authors; Marc Vetri, Owner/Chef, Vetri, Osteria, Amis & Alla Spina, all in Philadelphia PA, Rustic Italian Food, www.vetriristorante.com; Lidia Bastianich, Partner, Felidia NYC, Public TV Personality, Lidia's Italy in America, www.lidiasitaly.com; Domenica Marchetti, The Glorious Pasta of Italy, www.domenicacooks.com; Ron Suhanosky, Former Chef-Owner, Sfoglia NYC, The Italian Table: Recipes that Bring Everyone Together.
Daniel Humm & Will Guidara, Chef-Partner & GM-Partner, Eleven Madison Park, NYC, Eleven Madison Park: The Cookbook, One of this Year's Most Important Cookbooks from the new owners of this Great Restaurant; Allegra McEvedy MBE, Chef Extraordinaire, TV Personality, Co-founder of LEON, London, Bought, Borrowed, Stolen, the Saga of 25 Years of Cooking in 20 countries; James Villas, Prolific Author of 16 Cookbooks, From the Ground Up; Hundreds of Amazing Recipes from Around the World for Ground Meats...., inspired by Villas' Old Friend Craig Claiborne.
OTM's Sicilian Adventure, 3rd & last instalment. Pino Cuttaia, Chef-Patron, Ristorante La Madia, Licata, www.ristorantelamadia.it, Translation by Michele Savoia, Chef-Owner, Dish Osteria, Pittsburgh, www.dishosteria.com; Alessandro Bursi, Chef-Partner, Il Vigneto Resort & Restaurant, Porto Palo, www.ristoranteilvigneto.com, Translation by Stefania Giovinco of Il Vigneto; Salvatore Gambuzza, Executive Chef, Ristorante Il Granaio di Ibla at Villa Athena, Agrigento, villaathenaagrigentosicily.com; Renee Restivo, Cooking Instructor & Founder Soul of Sicily, Sicilian Tours, Products, etc., Noto, www.soulofsicily.com.
OTM's Sicilian Adventures continue with Several Excellent Places to Stay & to Dine. Kempinski Hotel Giardino di Costanza, Mazara del Vallo, Germana Abbagnato, Sales & Marketing, Giovanni di Candido, Executive Chef, Gianni Ciotta, Pastry Chef, www.kempinski.com/sicily; Falconara Charming House & Resort, nr. Butera & Licata, Gianni Miani, Partner & Resort Manager, Domenico Zaia, Executive Chef, Renata Scalia, Sales Manager, www.hotelfalconararesort.com; Azienda Agricola Fontanasalsa, Ristorante, Agriturismo, Estate Olive Oil & Wine Producer, nr. Trapani Burgi Airport, Maria Caterina Burgarella, Owner, Rosa & Vincenzo, Chefs, translation by Rosa Lauro-Groto, www.fontanasalsa.it; Casa Talia - unique accommodations with a View!!, Modica Basa, Viviana Haddad, Co-owner, www.casatalia.it
On the Menu Returns to Sicilia, the Land of Ann's Ancestors. Starting a 3-part Series, Two Outstanding Sicilian Food & Wine Celebrities. Ciccio Sultano, Executive Chef & Partner, Ristorante Duomo, Ragusa Ibla, Proud Holder of 2 Michelin Stars, with translation by Gabriella Cicero, www.ristoranteduomo.it; Alessio Planeta, Co-owner & Winemaker, Planeta, Producer of a wide range of Sicilian Estate Wines, also Operator of La Foresteria, Boutique Food & Wine Resort, Porto Palo, www.planetaestate.it, also Executive Chef Angelo Pumilia.
An Unusual Group of Authors and their Cookbooks. Fred Morin, Founder & Partner, Joe Beef, Liverpool House & McKiernan's Luncheonette Restaurants, Montreal Canada, //joebeef.ca/, The Art of Living According to Joe Beef: A Cookbook of Sorts; Lucy Lean, Made in America: Our Best Chefs Reinvent Comfort Food, www.ladlesandjellyspoons.com/; Marissa Guggiana, Co-Founder, The Butchers Guild, San Francisco, Off the Menu: Staff Meals from America's Top Restaurants, www.offthemenu.net/lookinside; Nate & Mary Kay Tate, Feeding the Dragon: a Culinary Travelogue Through China with Recipes; www.feedingthedragon.com.
Mostly Sweet & Very British too!! Christina Tosi, Pastry Chef, Momofuku, Ko & Ma Peche Chef-Owner, Momofuku Milk Bar - 4 locations in NYC, Momofuku Milk Bar, www.momofuku.com/restaurants/milk-bar/; Sam Bompass, Co-owner, Jellymongers Food Artists, London UK, Jellymongers, www.jellymongers.co.uk/; Stefan Gates, Food Writer & TV Host, London UK, The Extraodinary Cookbook: How to Make Meals Your Friends will Never Forget, www.thegastronaut.com; Ghillie James, now resident in Singapore, previously Hampshire UK, Jam, Jelly & Relish.
OTM brings you a Really Sweet program. Paul Young, Owner, Paul A Young Fine Chocolates, 3 Shops in London UK, Adventures with Chocolate; Tracey Zabar , One Sweet Cookie: Celebrated Chefs Share Favorite Recipes; Michele Stuart, Owner, Michele's Pies, Norwalk & Westport CT, Perfect Pies: The Best Sweet & Savory Recipes from America's Pie Baking Champion; Amy Traverso, The Apple Lover's Cookbook.
Two Great Places to end OTM's Irish Adventure. An old friend returns with a Great New Book. Mervyn Stewart, Owner & Chef, The Guinea Pig, Dalkey nr. Dublin, www.guineapig.dalkey.info; Aidan & Joan McManus, Proprietors, King Sitric Fish Restaurant & Accomodation, Howth nr. Dublin; www.kingsitric.ie; Assitance with OTM's Ireland arrangements generously provided by Michelle McGuire of Ireland's Blue Book, www.irelandsbluebook.com; Jennifer McGlaggan, Odd Bits: How to Cook the Rest of the Animal.
OTM goes Fine Dining & Luxury Lodging around Ireland. Darina Allen, Founder & Director, Ballymaloe Cookery School, Shannagarry, www.cookingisfun.ie; Ken Healy, Owner, Barberstown Castle, Straffan, www.barberstowncastle.com; Marie Laffan, Assistant Manager & Graham Gallaghe, Chef, Castle Durrow, Durrow, www.castledurrow.com; Catherine & Kevin Dundon, Innkeeper-Chef, Dunbrody House, Arthurstown nr. Wexford, www.dunbrodyhouse.com. Assistance with OTM's Ireland arrangements generously provided by Michelle McGuire of Ireland's Blue Book, www.irelandsbluebook.com.
Dining in Dublin (Ireland of course). Derry Clarke, Chef Patron, L'Ecrivain, www.ecrivain.com; Tom O'Connell, Partner, O'Connells Donnybrook, www.oconnellsdonnybrook.com; Elaine Murphy, Owner, The Winding Stair, www.winding-stair.com.
OTM on the Emerald Isle (Republic of Ireland to be precise). 1st Report on our 1st Visit to the Enchanting Country, and its Enchanting Food & Travel Community. Ross Lewis, Chef/Partner, Chapter One Restaurant, Dublin, www.chapteronerestaurant.com; Jill O'Hare, Marketing Director, Eric Meloche, Executive Chef, Peter Byrne, Chef de Cuisine, Ritz Carlton Powerscourt, EnnisKerry & the Gordon Ramsay Restaurant, www.www.ritzcarlton.com/en/Properties/Powerscourt/Default.htm; Myrtle Allen, Founder, Ballymaloe House, Shanagarry, Author, The Ballymaloe House Cookbook & Cooking at Ballymaloe House, widely considered the Developer of Modern Irish Cuisine. More from Ireland next week...........
Peter went home to Yorkshire for some Art, History & Fine-dining, and of course Ann went along!! Simon Wallis, Director, The Hepworth Wakefield, www.hepworthwakefield.org; Simon "pinch hits" for Peter Murray, Director, Yorkshire Sculpture Park, www.ysp.co.uk; Stephen Smith, Executive Chef, The Burlington at The Devonshire Arms, Bolton Abbey, www.devonshirerarms.co.uk; David Brooks, General Manager, Best Western Dean Court Hotel, York, where to stay & visit in this Great Historical City, www.deancourt-york.co.uk .
OTM says goodbye to Portland OR (until next time) with Scott Dolich, Owner & Executuve Chef, Park Kitchen & The Bent Brick, Portland OR, www.parkkitchen.com, www.thebentbrick.com. From the Great State of Texas Restaurateur & Author Louis Lambert, Austin & Ft. Worth TX, Big Ranch, Big City Cookbook: Recipes from Lambert's Texas Kitchens, www.lambertsaustin.com. Gobbas, a Taste Treat we never knew about, with Author & Gob producer Steven Gdula, Gobba Gobba Hey, San Francisco CA, www.gobbagobbahey.com.
OTM in Oregon's beautiful wine country. At The Allison Hotel & Spa, Newberg OR, www.theallison.com, Chef Sunny Jin & Cheese program developer Ron Acierto; Adam Campbell, Co-owner & Winemaker, Elk Cove Vineyard, Gaston OR, www.elkcove.com; Roni Lacroute, Co-owner, Willakenzie Estate, Yamill OR, www.willakenzie.com, ; Michael Stevenson, Winemaker, Panther Creek Cellars, McMinnville OR, www.panthercreekcellars.com.
OTM in Portland OR. Preview of INDULGE, a special food & drink event at The Jupiter Hotel, Shannon Pratuch, CEO, Scene Marketing Group & Chad Frelino, Director, p:ear also of Random Order Coffee House & Bakery; Matt Milletto, Water Avenue Coffee; Morgan Miller, Portland Mgr, Ninkasa Brewing Co; Don Bourassa, Portland Yelp Community Mgr; Adam Cassie, Burnside Brewing - a round table about why the Portland Food & Beverage scene is so vibrant. Three great Portland Chefs; Chris Diminno, Executive Chefm Clyde Common; David Kreifels, Chef/Partner, Laurelhurst Market & Butcher Shop; Cathy Whims, Chef/Owner, Nostrana. More about Portland & Oregon Wine Country next week.
Portland (OR) preview 4 places new to OTM, Nostrana, Park Kitchen, Clyde Common, Laurelhurst Market plus a celebrated new Chef at Jory at The Allison in Newberg, checking out the highly recommended Clear Creek Distillery, and some wine tasting at Elk Cove, Panther Creek & other vineyards. Listen for interviews in the September 4th program.
Completing our recent coverage of great food products & ingredients; Matt Gase, CEO, Stubbs BBQ, "simply the best" Sauces, Rubs, Marinades, Mopping & Injectibles, Austin TX, www.stubbsbbq.com; Deborah Sherman, Marketing Director, The Gracious Gourmet, Bridgewater CT, Sweet & Savory Sauces & Condiments, including Spiced Sour Cherry Spread, 2011 Gold Sofi for Best New Product from among the thousands at The Fancy Food Show, www.thegraciousgourmet.com; Megan Shanley, Shanley Farms, Morro Bay CA, USA's largest producer of Finger Limes, www.shanleyfarms.com; Brett Cramer, Founder, The Spice Lab, Ft. Lauderdale FL, The Spice Lab Gourmet Salt Collections; www.thepspicelab.com, Kari Mansfeld, Creator, Kari's Malva Pudding, Santa Cruz CA, www.malvapudding.com.
Attn: Western Pennsylvania listeners - Savor Pittsburgh - a PSA about this event Sep 1, with organizer Christina Dickerson, www.savorpgh.com. 3 Outstanding Food & Drink products; Jacques Bezvidenhout, Brand Ambassador, Partida Tequila, San Francisco, award winning Tequilas from Bianco to Extra Anejo, www.partidatequila.com; Yuval Zaliouk, Founder, Almondina, Maumee OH, Almond Cookies in 10 flavors, www.almondina.com; Brent Madsen, Partner, Chocolatier & Brittle Inventor, Anette's Chocolates, Napa CA, Brittles in Amazing Flavors, including Chili-Lime-Tequila-Tortilla, www.anettes.com.
Michael Recchiuti, a Great American Chocolatier, tells OTM about his Expanding Empire, San Francisco CA, www.recchiuti.com. Latest Food Industry Trends, some Fascinating People & Products; Chef Danilo Zecchini, Ciao Bella Gelato, Eugene OR, www.ciaobellagelato.com; Jean Arnold, Founder, 479 degrees Popcorn, San Francisco CA, www.479popcorn.com; MaryAnn McCormick, Co-Founder, Lark Fine Foods, "Cookies for Grown Ups", Essex MA, www.larkfinefoods.com.
Some Very Special Ingredients & the People who Produce them. Mary Keehn, Cypress Grove Chevre, Many Varieties of Goat Cheese, most famously Humbolld Fog, Arcata CA, www.cypressgrovechevre.com; Rufus Brown, Curemaster, Johnson County Hams, Smithfield NC; Country Ham & Bacon products, including Sliced Bacon & Ham from Mangalitsa Pigs raised in Iowa, www.countrycuredhams.com; David Hammons, 4th Generation, Hammons Products Co, Balck Walnuts, nuts, oils etc., Stockton MO, www.black-walnuts.com; LLance & Lori Kezner, Founders, Garlic-it, Bellevue WA; www.garlicit.com.
OTM Goes to Washington - not for Politics, but for Food. Top Restaurateurs & Chefs we met. Eric Ziebold, Executive Chef, CityZen at the Mandarin Oriental, www.mandarinoriental.com/washington/dining/cityzen; Peter Smith, Chef-Partner, PS7, www.ps7restaurant.com; Jeff Tunks, Head Chef-Partner, DC Coast, Acadiana, Ceiba, Passionfish (Reston VA) & soon to open District Commons, www.dccoast.com, www.acadianarestaurant.com, www.ceibarestaurant.com, www.passionfishreston.com; Robert Wiedmaier, Head Chef-Partner, Marcel's, Brasserie Beck, Brabo & The Butcher's Block (Alexandria VA), Mussel Bar (Bethesda MD), www.marcelsdc.com, www.beckdc.com, www.braborestaurant.com, www.musselbar.com, John Engle, chef de Cuisine, Brasserie Beck.
A Great Chef, a Great Cookbook for Singles, Gadgets for your Kitchen & your Lifestyle, and How to Survive the "Princess" in Your Life. Tyson Cole, Chef-Owner, Uchi, Austin TX, www.uchiaustin.com, Uchi: The Cookbook; Joe Yonan, Food & Travel Editor, The Washington Post, Serve Yourself: Nightly Adventures in Cooking for One; Elke Roehrig, President, Leifheit USA, Kitchen & Bathroom Scales, www.leifheitusa.com; Barbara Beery, Kids Cook, Austin TX, www.kidscookingshop.com, The Pink Princess Party Cookbook.
Interesting & different viewpoints on Food & Cooking. James Oseland, Editor in Chief, Saveur Magazine, Saveur The New Comfort Food: Home Cooking from Around the World; Ryan D'Agostino, Food Editor, Esquire, Esquire's Eat Like a Man; the Only Cookbook a Man will ever need; Joshua & Jessica Applestone, Owners, Fleisher's Grass-fed & Organic Meats, Kingston NY, The Butcher's Guide to Well-raised Meat, www.fleishers.com; Hank Shaw, Hunt, Gather, Cook: Finding the Forgotten Feast, honest-food.net.
Mostly Mixed Drinks, then more 5Star Sensation Chef Volunteers. Lincoln Henderson, Founder & Owner, Angel's Envy Distillery, Louisville KY, www.angelsenvy.com/; Albert & Eleanor Leger, Proprietors, Eden Ice Cider, West Charleston VT, www.edenicecider.com; Mary Lou & Robert Heiss, Owners, Tea Trekkers, Northampton MA, www.teatrekker.com.
And the Chefs, Joseph Miller, Chef-owner, Joe's Restaurant, Venice CA, www.joesrestaurant.com; Anthony Meidenbauer, Executive Chef, Holsteins, Las Vegas, NV www.cosmopolitanlasvegas.com/taste/restaurant-collection/holsteins.aspx
Two Legendary Chefs and their recently published works; Rick Tramonto, Scars of a Chef, Chef-partner, R'evolution. opening in New Orleans in November 2011, www.sonesta.com/RoyalNewOrleans/index.cfm?fa=restaurant3.home; Jonathan Waxman, Italian My Way, Chef-owner, Barbuto, NYC, barbutonyc.com/. Celebrity Volunteer Chefs at 5Star Sensation in Cleveland, June 25, 2011 (helping raise $2MM for Cancer Research); Sam Choy, Kai Lanai & Honolulu HI, www.samchoy.com/; Roy Yamaguchi, Roy's, several locations, including Honolulu HI, www.roysrestaurant.com/; Kelly English, Chef-owner, Restaurant Iris, Memphis TN, www.restaurantiris.com; Enrique Aranda, Chef, Payard Patisserie & Bistro, Las Vegas NV, www.caesarspalace.com/casinos/caesars-palace/restaurants-dining/payard-patisserie-detail.html .
A Miscellany of New Ideas & Adventures in Cooking & Eating. James Tanner, Co-Owner & Chef, Tanners Restaurant & The Barbican Kitchen, Plymouth UK, Take 5 Ingredients: 100 Delicious Dishes Using Just 5 Ingredients, www.tannersrestaurant.com; Alexander Talbot, Co-owner, Ideas in Food, Ideas in Food: Great Recipes & how they Work, www.ideasinfood.com; Amy Finley, How to Eat a Small Country: a Family's Pursuit of Happiness, One Meal at a Time; Heather Shouse, Food Trucks: Dispatches & Recipes from the Best Kitches on Wheels.
Three Great Experts, 2 on Ethnic Cuisine, 1 on the History & Proper Use of Salt, talk about their recently published Book. Camilla Plum, The Scandinavian Kitchen: Over 100 Essential Ingredients with 200 Authentic Recipes, www.fuglebjerggaard.dk; Roberto Santibanez, Truly Mexican: Authentic Mexican Cooking for the Home Kitchen, www.robertosantibanez.com; Mark Bitterman, Owner, The Meadow Salt & Specialty Food Stores in Portland OR & NYC; Salted: a Manifesto on the World's Most Essential Mineral, with Recipes, www.themeadow.net.
An Entire Program Dedicated to the Juice of the Grape - remember "A day without wine is like a day without sunshine".� John Geber, Owner, Chateau Tanunda, Barossa Valley South Australia, www.chateautanunda.com/; Giacomo, Founder & Owner, D'Alessandro Azienda Agricola, Agrigento, Sicily Italy, www.dalmin.it/azienda/; Doug Cohn, NE Manager, Reidel Crystal USA, How to "pair" Wines & Wine Glasses, www.riedel.com/.
OTM reporting from New Orleans - there was no flooding and lots of great food & drink. Two great young Chefs from John Besh's Restaurant Group; Meson923 a great new option near the Convention Ctr.; why decide to become a Chef at 38, and write a book about it? Alon Shaya, Executive Chef/Partner, Domenica; Erick Loos IV, Chef de Cuisine (and Farmhand) La Provence, Lacombe LA; Baruch Rabasa, Executive Chef, Meson923; Jonathan Dixon, Beaten, Seared, and Sauced: on becomimg a Chef at the Culinary Institute of America.
A Mixed Bag, Great Coffee, Great Butchering & Grilling Japanese & Southern Style. Alan Adler, Inventor & Owner, Aeropress Coffee Maker from Aerobie, Inc.; Marissa Guggiano, Sonoma Direct, author Primal Cuts; Harris Salat, co-author, The Japanese Grill; Jamie & Bobby Deen, The Deen Bros. Get Fired Up.
5Star Sensation, probably THE Biggest & Best Dining Party!! Spokesperson Loree Vick, participating Chef Frank Ostini & Wine Maker Gray Hartley, The Hitching Post, Buellton CA. Then OTM in New York City for the James Beard Awards and a couple of great Dining Experiences. Missy Robbins, Executive Chef, A Voce Columbus & A Voce Madison; Chris Cipollone, Chef Proprietor & Jeffrey Tascarella, Beverage Director & Proprietor, Tenpenny at The Gotham Hotel; 6 Excited Winners of JBF Awards; Michael Tusk, Quince San Francisco, Best Chef Pacific; Isaac Becker, 112 Eatery Minneapolis, Best Chef MidWest; Andrea Reusing, Lantern Chapel Hill NC, Best Chef SouthEast; Joshua Aidlin, Audlin Darling Design San Francisco, Best Restaurant Design; Louise, Louis, Michael & Michael Jr. Esposito, Chef Volas's Atlantic City, America's Classic; Julian P Van Winkle III, Old Rip Van Winkle Distillery Louisville KY, Outstanding Wine & Spirits Professional.
Great new Food Products & Snacks. Christian Bunte, Co-Founder, Cabo Foods, Fine Corn Chips, Laguna Hills CA, www.cabofoods.com; Kathryn Lukas, Farmhouse Culture Fresh Organic Sauerkraut, Santa Cruz CA, www.farmhouseculture.com; Tara Branham, Founder, Java Bites Cookies, www.javabites.com; Angela Liu, Founder, Crispy Green & Frutzio "freeze dried" Fruit Snacks, Fairfield NY, www.crispygreen.com; Lea Richards, Owner, Pig of the Month BBQ, prepared Barbecued Ribs & Pulled Pork, Condiments & Bottled Sauces, Dayton OH, www.pigofthemonth.com; and a change of pace to end; Daniel Leader, Owner, Bread Alone Bakery, Rhinebeck NY, author Simply Great Breads.
Three Great Italo-Americans talk about their Food Heritage - and Good News about where to get them..... John Mariani, Esquire Food & Travel Correspondent, author How Italian Food Conquered the World; Lou Di Palo, Di Palo's Fine Foods, NYC, www.dipaloselects.com, fine imported Italian foods, especially Cheese & Charcuterie, also an operating Latteria (dairy) making Fresh Cheese; Rosario Safina, Founder, Da Rosario Organics, Organic Truffles & Truffle products, including Oils, Mayonaise & Butter, www.darosario.com.
Peter is surrounded by Ladies again!! Two great Southern (USA) Chefs & two Cooking & Cookbook Celebrities from NYC. Andrea Reusing, Chef-owner, Lantern Restaurant, Chapel Hill NC, author Cooking in the Moment - a Year of Seasonal Recipes; Sara Foster, Foster's Markets, Durham & Chapel Hill NC, author Sara Foster's Southern Kitchen; Joan Nathan, Quiches, Kugels & Couscous; Sara Moulton, Broadcaster & Author
Celebrating Easter, Italian Wines & Cooking. Giovanni Ponchia, Oenologist, The Soave Consortium, on this much improved white wine of the Veneto region; Tiziana Frescobaldi, Director of Communications, Marchesi di Frescobaldi, Red Wines for Easter with Lamb, Nippozzano Chianti Riserva or Castelgioconda Brunello di Montalcino; Gainni Scappin, Chef-Owner, Cucina, Woodstock NY, Co-author, Italian Cooking at Home; Jessica Theroux, Cooking with Italian Grandmothers.
Wine & Beer Gurus - Rajat Parr, Director-Sommelier, Mina Group, Partner RN74 San Francisco, author Secrets of the Sommeliers: How to Think & Drink Like the World's Top Wine Professionals; Sam Calagione, Owner, Dogfish Head Brewery, Lewes DE, author Brewing up a Business. Great Mustards & Marinades, Suzie Barhyte, Barhyte & Saucie Mama, Pendleton OR; Fine Farmstead Cheeses, Debbie Crave, Crave Brothers, Waterloo WI.
Gabrielle Hamilton, Chef-owner, Prune Restaurant, NYC, author Blood, Bones and Butter: the Inadverdent Education of a Reluctant Chef; Markus Glocker, Executive Chef, Gordon Ramsay Restaurant at The London, NYC; Andrew Hebson, Chef-Partner, NOLA on Market Square, Pittsburgh; Ewald Notter, Owner, Notter School of Pastry Design, Orlando FL, author Art of the Chocolatier.
Its's the Ingredients - variations on this theme!! Darryl Estrine, Harvest to Heat, 100 Recipes showing how Food Producers & Top Chefs work together; Robert Schueller, Melissa's, suppliers of more than 1,000 fruit & vegetable items; Tyler Gray, Mikuni Wild Harvest, Exotic & Foraged Ingredients for Chefs, from Mushrooms to Vinegars & some very special Tonics; Kurt Timmermeister, Vashon Island WA, Growing a Farmer, how his Life changed when he decided to work on the land!
Charleston (SC), YES Charleston, a new Fine Dining Favorite. OTM took the opportunity offered when attending the recent Food & Wine Festival to interview some old friends up to something new.......... Sean Brock, Chef-owner & Clint Sloan, Beverage Program Director, Husk, a restaurant devoted to bringing the best of the "Old South" to 21st Century diners; Frank McMahon, Executive Chef & Joey Ryan, Sommelier, Hank's Seafood, proof that great things change only to get better; Brett McKee, Founder, Roadside Kitchens, at 17 North, Mount Pleasant SC; Nico Romo, Executive Chef, Fish, and Corporate Chef for Patrick Properties Hospitality Group, on "north" King Street.
Peter's outnumbered by these 4 great ladies of the Culinary World. Kate Moses, Cakewalk - a Memoir; Sarah Simmons, Home Cook Extraordinaire, Host of NYC's City Grit Supper Club; Pam Anderson, Perfect One-Dish Dinners & www.recipegirl.com; Laurie Buckle, How to Squeeze a Lemon (and 1023 other kitchen tips & food fixes...).
Foods & Flavors that we love, with fascinating stories to match!! Tim Vincent, Vincent Family (4 generations) cranberries, dried & juiced, Bandon OR; Joby Rumiano, Rumiano Cheese (soon to celebrate their 90th anniversary), Crescent City CA, specializing in Jack Cheese; Julian Rose, Moonstruck Chocolate Co., Portland OR, fine chocolate bars and chocolate-dipped beans of the rediscovered "Pure Nacional" variety; P. Allen Smith, America's best known "TV Gardener" talks about his Cookbook Debut, P. Allen Smith's Seasonal Recipes from the Garden.
"The Yanks are coming............." From NYC to London, Bar Boulud & Barbecoa, and OTM chats with some old friends about the London scene. Dean Yassarian, Executive Chef, Bar Boulud; Adam Perry Lang, Chef-Partner, Barbecoa; Eddie Hart, Co-owner & Paul Mant, Club Manager, Quo Vadis Club (Eddie & Sam Hart also own Fino & Barrafina) talking Cocktails & what's new in London dining; Rowley Leigh, Chef-Owner, Le Cafe Anglais, about his new Oyster Bar & Cafe.
OTM in London, Part 2, from Traditional French to Modern British - AND BACK! Tristan Welch, Chef-Co-Owner, Launceston Place, formerly of Le Gavroche & Petrus, also a Gordon Ramsay Award winner, now staunchly Modern British; Rachel Humphrey, Chef de Cuisine, formerly Chef Apprentice, Le Gavroche, working with Chef Patron Michele Roux Jr. to combine French tradition with new touches & fine local ingredients; Chef Frank Raymond & Owner Alain Lhermitte, Mon Plaisir, a French Brasserie in the heart of London since 1942.
OTM in London, 1st of several programs. Three Great Veteran Chefs with similar ideas but very different menus. Jeremy Lee, Executive Chef, The Blueprint Cafe at The Design Museum near Tower Bridge; Joel Antunes, Executive Chef, Brasserie Joel at The Park Plaza Westminster Bridge; Anna Hansen, Chef-Owner, The Modern Pantry, Clerkenwell. More great Chefs next week................
Two of Pittsburgh's "Young Guard" of Chefs & Cooking for the Vegan Diet. Derek Stevens, Executive Chef, Eleven (11) Contemporary Cuisine, Pittsburgh; Kevin Sousa, Chef-Partner, Salt of the Earth, Pittsburgh; Mary Margaret Chappell, Vegetarian Times: Everything Vegan.
OTM's first ever program devoted to a SINGLE restaurant (well not exactly). Michael Tusk, Co-Owner & David Lynch Beverage Director at Quince, and Cotogna the new casual alternative next-door owned & managed by the same team. First Michael & David talk about their restaurants. Then they detail the dishes and wine pairings served at OTM's truly memorable dinner at Quince late last year. GREAT Food, GREAT Wine, GREAT service - OTM says GO HERE!! Thank you Michael, Lindsay, David and (GM) Katrina.
A New Voice from the NW US, Ethan Stowell, Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook a Wolf, Staple & Fancy Mercatile & Tavolata; Jean Anderson, one of America's most respected Food Writers & Cookbook Authors, Falling off the Bone; Joanne Chang, Owner, Flour Bakeries, Boston MA, Flour: Spectacular Recipes from Boston's Flour Bakery, a fascinating story of how Joanne made it from Mathematics to Pastries; Patricia Helding, owner, Fat Witch Brownies, NYC & author Fat Witch Brownies, how she from stocks to sweets, from Wall St. to Chelsea Market (repeated from Dec. 19, 2010 program because it fits so well with Joanne Chang's story).
An Ethnic Cooking focused program & an multi-award winning Chef to finish. Rosetta Costantino, My Calabria: Rustic Cooking from Italy's Undiscovered South; Colman Andrews, The Country Cooking of Ireland; Suvir Saran, Executive Chef, Devi NYC, talking about Pushpesh Pants' India Cookbook; Rozanne Gold, Radically Simple: Brilliant Flavors with Breathtaking Ease.
Dave Racicot reappears in Pittsburgh's Fine Dining Scene with his Exciting New Spot, Notion, Oakmont PA. Our 3rd program wrapping up our San Francisco experience, MORE great casual options; Anna Weinberg, Owner & Jennifer Puccio, Chef, Marlowe; Bruce Hill, Owner, Zero Zero, also inventor of The Chef's Press; Scott Youkilis, Owner, Hog & Rocks; Owner Michael Pierce & Chef Matt Brimer, Maverick; Christopher & Veronica Laramie, Co-owners, Chef & Pastry Chef respectively, eVe, Berkeley.
OTM In San Francisco, 2nd Program. Two more Great Young Chefs; Thomas MacNaughton, Flour+Water, Joshua Skenes, Saison, and his Partner-Sommelier Mark Bright. Then 3 great casual options; Adam Timney, Chef-Partner, Starbelly; Eddie Lau, Chef-Partner, The Summit; Bridget Batson, Chef, Gitane.
OTM Dines San Francisco for the Xmas Season - 1st of 3 programs. Two IMPORTANT Chefs; Daniel Patterson, Coi Restaurant, Cane Rosso & Plum (Oakland); Dominique Crenn, Luce Restaurant in the Intercontinental Hotel, soon to be Chef-Owner, Atelier Crenn (planned opening January 2011). Dominque talked to OTM first about her inspiration, career & Luce menu, then John Wight, Sommelier, Luce talks about wine pairing. Then Dominique talks about her ambitious & exciting plans for Atelier Crenn.
Happy Boxing Day, OTM hopes you had a great day on Christmas. Today, Celebrity Authors/Subjects; Eric Ripert, Chef, co-owner, Le Bernadin NYC, PBS Star & author Avec Eric: a Culinary Journey...; Ming Tsai, Chef-owner, Blue Ginger, Wellesley MA, PBS Star & author, Simply Ming One-Pot Meals; Joan Reardon, As Always, Julia, the correspondence of Julia Child & Avis Devoto; Nick Malgieri, Bake! Essential Techniques for Perfect Baking, Director of Baking Programs at The Institute of Culinary Education.
Unusual Tastes & Treats, for the Holidays or any other time for that matter. Jim Schilz, Schiltz Meats, Sisseton SD & Howard Helmer, NYC NY, talking Goose, including pre-cooked & smoked frozen whole birds & select cuts; Carla Bartolucci, Jovial Foods, Franklin CT & Modena Italy, Einkorn Pasta, made in Italy with heirloom wheat; Patricia Helding, owner, Fat Witch Brownies, NYC & author Fat Witch Brownies; Linda Fishman, Founder & President, Medora Snacks, Freeport NY, Popdcorn "Chip" snacks; Robert Krause, Chef & co-owner, Esquina, Lawrence KS, author The Cook's Book of Intense Flavors.
OTM devotes a program to the mysteries of wine & food-wine pairing. Terry Theise, Master of Wine & Wine Importer specializing in German & Austrian bottlings, Reading between the Vines; Jim Gordon, 25 year veteran of Wine Journalism, Editor, Opus Vino; Christopher Sawyer, Sommelier & Wine Educator, The Lodge at Sonoma, takes the mystery out of pairing Wines with Holiday Foods; Joe DeGruttola, Founder & President, & John Coonfare, Catering & Event Coordinator, The Wine Loft, Pittsburgh, introduce their Wine Bar concept & their unique approach to food-wine pairing. Salut, Cheers....... OTM wishes you happy wine drinking for the holidays, and please do so reponsibly.
Some Specialized & Unusual Cookbooks & their Authors, and a Sharp Edge with Wusthoff to conclude. Sarah Scott, The Wild Table: Seasonal Foraged Food & Recipes (with Co-author & Forager Connie Green; Alissa Cohen, Raw Food for Everyone; Mindy Fox, A Bird in the Oven & then Some - the perfect Roast Chicken....; Janine Whiteson, Cooking Light Way to Cook Vegetarian; Annette Garaghty, Wusthof-Trident of America, New Classic (Knife) Collection with Precision Edge Technology (PEtec) - and boy are they sharp!
Goat Cheese & More from Vermont. Angela Miller, Co-owner Consider Bardwell Farm Award-winning Goat & Cows Milk Cheeses, Pawlet, Author Hay Fever; Calley Hastings, Fat Toad Farm, Brookfield, Goat's Milk Caramel Sauces & Chevre. Two Wonderful Characters with New Books & Stories; David Tanis, Chef, Chez Panisse, Berkeley CA, Author Heart of the Artichoke; Lidia Bastianich, Lidia's Italy, Lidia's Restaurant, Pittsburgh, Felidia, NYC, Eataly Food Emporium, NYC, Author & Host of Numerous Books & TV Programs, new book Nonna Tell Me a Story.
A REALLY SWEET Program. Dylan Lauren, owner, Dylan's Candy Bar, NYC, author Dylan's Candy Bar: Unwrap Your Sweet Life; Lauren Chattman, Cookie Swap; Lara Ferroni, Doughnuts: Simple & Delicious Recipes to Make at Home; Deborah Cadbury, Chocolate Wars: The 150-Year Rivalry between the World's Greatest Chocolate Makers. Back to a Strict Diet next week!
4 GREAT Cookbooks (& Chef/cook Reference & Resource Books). Amanda Hesser, The Essential New York Times Cookbook: Classic Recipes for a New Century; Deborah Krasner, Good Meat: The Complete Guide to Sourcing & Cooking Sustainable Meat; David Joachim, The Food Substitutions Bible, Second Edition; Gil Marks, Encyclopedia of Jewish Food.
A Fond Farewell to Toscana, until the next time. John Voigtmann, Founder & Owner, La Bandita Luxury Accomodation & Dining in the Heart of the Val D'Orcia & Chef David Mangan. An Important & Authoritative Guide to Whisky by Dave Broom, The World Atlas of Whisky: More Than 350 Expressions Tasted - More Than 150 Distilleries Explored; Ken Zorovich, Co-Owner, Zoku LLC, Inventors & Producers of the Quick Pop Popsicle Maker & Accessories.
More Dining & Wining in Toscana. OTM finds the inspiring stories of two Great Ladies -excellent food & wine too!! Daria Cappelli, Owner, La Porta, Monticchiello & Chef Moreno Motterle; Amineh Pakravan, Co-owner, Pakravan-Papi Vineyard & Cantina, near Bolgheri, and two great dining options near the A1 Autostrada Val de Chiana Uscita (exit); Chef-Owner Walter Redaelli, translation by Massimo Fringuello, Ristorante Walter Redaelli & Relais La Leopoldina B&B, Bettole; Davod Arrogucci, Owner & General Manager, Il Conte Matto, Ristoranate-Enoteca-Affitacamere, Trequanda.
OTM explores & loves the Countryside of Toscana - no overcrowded Firenze, Pisa or Siena for us! And we find GREAT Food & Wine along the way. A Fabulous Find, Ristorante-Enoteca Davide Canella, Chef-Owner Davide, Maitre d' & Sommelier Ana Ribeiro, in the Village of Armaiolo, at the Rapolano Terme exit from Raccordo Siena-Bettolle. Then 3 FASCINATING Wine stories; Tiziana Frescobaldi, Communications Director, Marchesi de' Frescobaldi; Enrico Viglierchio, General Manager, Castello Banfi; Donatella Cinelli-Colombini, Owner of Cantina Cinelli-Colombini & Fattoria del Colle. MORE Toscana next week.
A Quartet of Fascinating Ladies and Their New Cookbooks; Paula Shoyer, The Kosher Baker; Diana Henry; Plenty; When Less is More-a Cookbook for Our Times; Diana Kennedy, Oaxaca al Gusto-an Infinite Gastronomy; Jan Miller, Better Homes & Gardens New Cookbook, 15th Edition.
Colman Andrews, Ferran - The Inside Story of El Bulli & the Man Who Reinvented Food, a Revealing Interview about the Rise of Ferran Adria; Chef Richard Bertinet, Cook : in a Class of Your Own, Owner, The Bertinet Kitchen Cooking School in Bath, England; Mark Oldman, Oldman's Brave New World of Wine, a Refreshing & Candid Introduction to Wines beyond the "Usual Suspects".
Euphoria Greenville Food-Wine-Music event - on the spot interviews - Carl Sobocinski, Euphoria Co-Founder, Table 301 Restaurant Group; Michael Hepworth, Editor, Millionaire Magazine, Dubai; Kevin Rathbun, Chef-Owner, Rathbuns, Krog & Rathbun Steak, Atlanta; Michael Kramer, Executive Chef, The Tasting Room Wine Cafe, The Black Door & Max's Wine Dive, Houston TX; Jane Hornby, What to Cook & How to Cook It, calling all the way from London; Paul Greenberg, Four Fish, a VERY important book about the future of Seafood availability & a great story about a boy & a man's relationship with Fishing.
Introducing Andrew Morrison, Executive Chef, Habitat Restaurant, The Fairmont Hotel, Pittsburgh. Three great new Cookbook authors with interesting points of view. First in the program Mark Bittman, TODAY show contributor & author of The Food Matters Cookbook: 500 Recipes for Better Living (also the great How to Cook Everything & How to Cook Everything Vegetarian; then Chef Andrew whose a friend of Mark's - and he's cooking a Tasting Menu from Food Matters on September 28; Myra Goodman, Co-founder Earthbound Farm, Carmel Valley CA, The Earthbound Cookbook: 250 Recipes for Delicious Food and a Healthy Planet; J M Hirsch, Food Editor, Associated Press, High Flavor, Low Labor: Reinventing Weeknight Cooking.
A great new Chef & Restaurant in Pittsburgh, 2 Unusual Food-Drink products & the Ultimate Travel Book. Justin Severino, Executive Chef-Partner, Elements Contemporary Cuisine, Pittsburgh; Joe Gozzi, Village Harvest Frozen Grains, produced by Otis Mcallister, San Francisco; Jovial King, Founder, Urban Moonshine Bitters & Tonics, Burlington VT; Robert Reid, Co-Author, Lonely Planet's The Travel Book: a Journey through every Country in the World.
Fascinating stories of loving couples who work together (just like Ann & Peter at OTM). Christopher & Veronica Laramie, Owners, Chef & Pastry Chef, eVe Restaurant, Berkeley CA; Shauna James Ahern (husband Chef Dennis Ahern), Gluten-Free Girl and the Chef - note this book is already available for pre-order on OTM Bookshelf although the official date for availability is September 21; Peter Menzel & Faith D'Aluioso, What I Eat, Around the World in 80 Diets.
Maine Attraction Part 2, plus a great new Pittsburgh Restaurant. Melissa Kelly, Chef Co-owner, Primo, Rockland (also Primo Orlando & Primo Tucson); Rick Hirsch, Chef Co-owner, Damariscotta River Grill, Damariscotta & The Anchor Inn, Round Pond; Bob Harkins, Partner, Maine Distilleries, Cold River Vodka and NEW Cold River Gin. Spoon, a great NEW restaurant in Pittsburgh's East End "Restaurant Row", Chef-Proprietor Brian Pekarcik. Bar & Dining Room open, "Burger Bar" coming soon.
OTM's "Maine Attraction". Lots of people told us we should explore this northeastern-most state, so we finally did. And we found those Mainers & Maineiacs (they answer to both) were right. This program is "Down-East" in Portland and nearby Casco Bay. Lee Skawinski. Chef & Co-owner, Cinque Terre & Vignola; Jeff Buerhaus, Chef-owner, Walter's; Chebeague Island Inn, Casey Prentice, Co-owner & General Manager & Chef Justin Rowe; plus some thoughts on Maine Foods, some Portland places that we missed due to lack of time. Next week further afield...........
Savor Pittsburgh, a Great Party for a Great Cause, coming Sep 2, Merritt Spier of the Benificiary the American Respiratory Alliance of Western PA gives OTM the Scoop; Bacon, Bacon, Bacon Forever, Rocco "Boss Hog" Loosbrock talks about his passion & new links for Bacon Lovers - bacontoday.com, baconevents.com; Andy Crouch, American Craft Beer "Guru", Microbreweries in America: Great American Craft Beer, including a tribute to All-Time Beer Guru Michael Jackson; another in OTM's series of new Liquors, Beniotome Goma Shochu, with Tetsu Mogi of JFC International, the US Distributor.
A Mostly Liquid program, that's also quite a bit Latino. Inaki Orozco, Riazul Premium Tequila, Jalisco Highlands, Mexico; Chuck Giometti, AGWA de Bolivia, Bolivia & Amsterdam, Netherlands; Herbie Loebl, Co-owner, Gran Sierpe, manufacturer & distributor of Peruvian Pisco (previously broadcast, but included here to be with Tequila & AGWA); Kur Ammann, Founder, Rozendal Wines, Stellenbosch, South Africa, fine Wine Vinegars, including 2010 Sofi-award winner for Best New Product, Hibiscus Vinegar; Suan Brauner, Public Affairs Director, Blue Diamond (Almond) Growers, celebrating the Centennial of the Cooperative.
Award-winning Foods! Joan McIsaac & Irene Costello, Co-founders & owners, Effie's Homemade Oatcakes, NASFT 2010 Gold Sofi Award Winner for Outstanding Cookie (also Corncakes & Pecan Nutcakes), Hyde Park MA; Josh Hochschuler, Creater & Founder, Talenti Gealto & Sorbetto, Minneapolis. Authors of two interesting new books; Jennifer Schaertl, Gourmet Meals in Crappy Little Kitchens; Sherri Brooks Vinton, Put 'em Up - all about canning & preserving.
OTM sips a little wine & spirits; Paul Pacult, Founder, Ultimate Wine Challenge; Herbie Loebl, Co-owner, Gran Sierpe, manufacturer & distributor of Peruvian Pisco; Stefan Schachtell, Co-founder & owner, Black Rock Spirits, producers of Bakon Vodka, Seattle WA. A change of pace - Ann Vanderhoof, Adventurer & Author, The Spice Necklace, Toronto, Canada & all around the Caribbean.
Euphoria preview - Greenville SC; Chris Stone, Director, Convention & Visitors Bureau; Carl "Soby" Sobocinski, Owner, Table 301 restaurant group, Euphoria Co-founder; Edwin McCain, Singer-Songwriter, Euphoria Co-Founder; Richard Peck, Wine Director, Table 301 & Euphoria; Victoria Moore, Chef de Cuisine, The Lazy Goat; Spencer Thomson, Chef-Partner, Devereaux's; Joe Clarke, Chef-Owner, American Grocery Restaurant; Shaun Garcia, Chef de Cuisine, Soby's. For more information about Euphoria, Sep 23-26. Tickets are on sale now (at a discount) go to www.euphoriagreenville.com.
A vital message about Modern Eating from Michel Nischan, Sustainably Delicious: Making the World a Better Place, One Recipe at a Time, Founder, President & CEO of the Wholesome Wave Foundation, Co-founder, The Dressing Room: a Homegrown Restaurant, Westport CT; NYC Dining with The Franks, Frank Castronovo & Frank Falcinelli, owners & chefs, Frankies Sputino restaurants, NYC, The Frankies Spuntino KitchenCompanion & Cooking Manual; Sherri Eisenberg, The Foodlovers' Guide to Brooklyn; Chef Sally Cameron, Everyday Gourmet Personal Chef Services, Orange County CA, Contestant in the Sears Chef Challenge.
More Alicante. Silvia Castello Such, Co-owner, Nou Manolin & Piripi with translator Andre Belardo; Ramon Vilaseca Lalanda, Sommelier & Antonio Perez Planelles, Gerente (Owner), Darsena Restaurante 1961; Antonio Lopez, Manager, La Ereta. Then an "antipodean shift" to the Great Barrier Reef Feast, July 23-25, Hamilton Island QLD, Australia; Jill Collins of Hamilton Island & qualia resort, Justin North, Celebrity Chef for GBRF Part 2, Chef-owner of Becasse & Etch, Sydney NSW.
Lady Chefs of Spain from in and around Alicante. Maria Jose San Roman, Monastrell, Alicante; Maria Carmen Velez, La Sirena & Quinta Lacy, Petrer; Maria Eugenia "Geni" Perramon San Roman, La Taberna del Gourmet, Alicante.
OTM in Lisbon, Portugal - 2nd program. Jose Avillez, Chef, Restaurante Tavares; Luis Baena, Chef-owner, Manifesto; Nathalie, Manager & co-owner, Olivier Restaurante; David Leite, The New Portugese Table (previously broadcast) .
OTM in Lisbon, Portugal - 1st of 2 programs. Pedro Freitas, Owner, Bocca; Pedro Dias, Chef & Co-owner, Faz Figura; Ljubomir Stanisic, Chef-Owner & his wife Monica as translator; Restaurante 100 Maneiras; Julie Perrinot, Manager, Manifesto.
"Gadgets & Grub", unusual Food Processing Equipment & Tempting Foods. Mary Rodgers, Conair - Waring Pro Blenders, Waffle Makers etc., Livingston NJ; Todd Rodgers (no relation to Mary that we know of), Aromaco Rice Cooker with Saute-then-Simmer technology, San Diego CA; Beth Gallo, Creator, Mad Hectic Oatmeal, South Dartmouth MA; Edmund Varney, Ryan Lieullen, Leanne Goetz, Honey Ridge Farms, Honey-based products, Brush Prairie WA.
OTM in New Orleans for the Wine & Food Experience. Greg Reggio, Zea Restaurant, Past President, New Orleans Wine & Food Experience & Randy Stein, Mr. B's Bistro, NOWFE Board Member; Ewell Smith, Exec. Dir., Louisiana Seafood Promotion & Marketing Board; Frank Brigsten, Brigtsen's, & Leah Chase, Dookie Chase - replay of their interviews upon acceptance of the James Beard Foundation 2006 Humanitarian of the Year award given to all New Orleans Restaurateurs & Chefs; Allison Vines-Rushing, Co-Chef & Co-Owner, MiLa; Phillip Youngberg, Vice President, M. S. Rau Antiques; John Concannon, 4th generation Owner, Concannon Vineyard, Livermore CA (interviewed in NOLA); Maurizio De Rosa, Feudi Di San Gregorio, Sorbo Serpica, nr. Naples, Italy (interviewed at the Pittsburgh Wine Festival).
Adam Perry Lang, Daisy May's BBQ NYC, Barbecoa, London opening October 2010 - a project with Jamie Oliver, author BBQ25; Grace Young, Stir-Frying to the Sky's Edge; Delores Custer, Food Styling; Jennifer Iserloh, Secrets of a Skinny Chef.
A Meat, Cutting & Sharpening Show. Randy Strauss, Strauss Brands Free-Raised Veal, Milwaukee WI; Corey Milligan, New West Knife Works, Jackson Hole WY; Sam Weiner, Edgecraft, Chef's Choice Knife Sharpeners, Tea Kettles, etc, Avondale PA; James Villas, Pig: King of the Southern Table.
Barbara Lynch, renowned Boston Chef-Restaurateur including No. 9 Park & the new Menton, Stir: Mixing it up in the Italian Tradition; Eric & Bruce Bromberg, Blue Ribbon Restaurants NYC, The Bromberg Bros. Blue Ribbon Cookbook; Susan Loomis, Owner, On Rue Tatin Cooking School, Normandy France, Nuts in the Kitchen; Christine Schwartz Hartley, Specialites de la Maison.
Intrepid OTM dodges the Times Sq. bomb threat to make the James Beard Awards!! Nothing could stop OTM from attending the 20th Anniversary Awards & Food-Wine Bash. We caught up with some old friends among the Winners, and some new friends too; Daniel Boulud, Daniel NYC, Best Restaurant; David Kinch, Manresa, Los Gatos CA, Best Chef-Pacific; Sean Brock, McGrady's, Charleston SC, Best Chef SE; Clark Frasier & Mark Gaier, Arrows, Ogunquit, ME;
A break from Beards for George Mendes, Chef-owner, Aldea Restaurant, NYC;
Back to Beards; Timothy Hollingsworth, Rising Star Chef, The French Laundry, Yountville, CA; Marc Forgione, Invited Chef, Restaurant Marc Forgione, NYC; Wayne Kostroski, Founder, Taste of the NFL, owner Cuisine Concepts, Minneapolis;
And who better to wrap up the program than Thomas Keller, Ad Hoc at Home, who just happened to win the Beard Award for Best Cookbook of the Year. Enjoy!!!
Tasting California's best Cabernet-Sauvignon in Napa's Stag's Leap District; Nancy Bialek, Exec Dir. Stag's Leap District Winegrowers; Wine expert Lesley Sbrocco with Winemakers Elias Fernandez, Shafer, Elizabeth Vianna, Chimney Rock, Jon Emmerich, Silverado; Russell Weis, GM, Silverado; Douglas Fletcher, VI of Winemaking, Terlato-Chimney Rock; Jim Regusci, Regusci Winery; Lorrie Ilsley. Ilsley Vineyard. Tara Weaver, The Butcher and the Vegetarian.
A miscellany of cuisines & cookbooks. Frank Stitt, Owner, Highlands Bar & Grill, Bottega Favorita & Cafe Fonfon, Birmingham AL, Frank Stitt's Southern Table & Bottega Favorita: A Southern Chef's Love Affair with Italian Food; Deborah Madison, Seasonal Fruit Desserts; Jose Pizarro, Brindisa Restaurant, Borough Market, London UK, Seasonal Spanish Food; Leticia Moreinos Schwartz, The Brazilian Kitchen.
OTM in Paso Robles - Part 3. Fascinating vineyard stories, Jason Haas, President, Tablas Creek Vineyard & President of The Rhone Rangers; Cindy Steinbeck-Newkirk, Owner, Steinbeck Vineyards; and to complete an all wine program, Kevin Zraly, Founder, Windows on the World Complete Wine Course, Author Windows on the World Complete Wine Course: 25th Anniversary Edition.
OTM in Paso Robles - Part 2, what to eat, where to stay. Brad Buckley, The Abalone Farm, Cayucos; Debbie Thomas, Thomas Hill Organics, Paso Robles - reference to Alex & Monica Villicana, Villicana Winery & Joeli Yaguda, Pasolivo Olive Oil; Jim Saunders, Cliff Garrison & Jeremy Leffert, Hearst Ranch Grass Fed Beef & Hearst Ranch Winery, San Simeon; Eva Peck, Hotel Cheval, downtown Paso Robles; Baxter Boyington, La Bellasera Hotel & Suites, Highway 101 @ Route 46.
OTM in Paso Robles, CA - 1st of 3 programs. Maryann Stansfield, Travel Paso Robles, an overview of the region; Christopher Taranto, Paso Robles Wine Country Alliance, Paso Robles wines & winemakers; a trio of friends & winemakers, Marc Goldberg-Windward, Stephan Asseo-L'Aventure, Terry Hoage-Terry Hoage Vineyard. Tune in next week for more Paso Robles.
An introduction to OTM's upcoming trip to Paso Robles, CA. John Barricelli, Sono Baking, S Norwalk CT, The Sono Baking Company Cookbook; Tony Lufti, Founder, Green Wheat Freekeh, Adelaide, Australia; Neita Wiese, Neita's Vinaigrettes, Charleston SC.
A Lady's Day at OTM. Elizabeth Falkner, Chef-Owner, Citizen Cake & Orson, San Francisco; Darina Allen, Owner, Ballymaloe Cookery School, East Cork, Ireland & author The Forgotten Skills of Cooking; Marnie Old, Wine Expert extraordinaire, Wine Secrets.
OTM at the 5th Anniversary Charleston Food & Wine Festival. Frank McMahon, Executive Chef, Hank's Seafood Restaurant; Todd Garrigan, Executive Chef, Amen Street, Stephen Kish, CEO, 82Queen; Holly Herrick, The Charleston Chef's Table; Chris Hastings, Chef-Partner, Hot & Hot Fish Club, Birmingham AL; Farmer Lee Jones, Chef's Garden, Huron OH; James Peterson, author of 15 Cookbooks & Culinary Instructor, Brooklyn NY.
Chef Gui Alinat, The Chef's Repertoire; Cathy Erway, The Art of Eating In: How I Learned to Stop Spending and Love the Stove; Michele Scicolone, Italian Slow Cooker. Previewing the Charleston Food & Wine Festival, March 4-8, and the New Orleans Wine & Food Experience, May 25-29. We'll see you there!!
Fine Dining in London for Valentine's - Part 2. Sam Hart, Fino Restaurant - great Spanish Tapas-style dining in Fitzrovia; Bernard Yeoh, Gourmet Chinese-inspired cuisine in classy Mayfair - new Meat & Fish treats, non-traditional Desserts, Great Wines too; Paul Merroney, Giaconda, Fine Tasty food on funky Denmark Street - go hungry! And a run-down on other Great Places we didn't have time for.
Fine Dining during our Valentine's London adventure - Part 1. Richard Corrigan, Corrigan's Mayfair, Lusty, Flavorful dishes a la Lindsay House in fancy new quarters just off Park Lane; Peter Prescott, Boundary Restaurant-Hotel complex in Shoreditch, Fine-dining Restaurant, casual Albion Cafe & Bakeshop & 17 elegant rooms; Mohammed Bader-Alden Antabli, Al Waha, Westbourne Grove, Middle-eastern (Lebanse & Syrian) inspired menu.
OTM wishes you all a Happy Valentine's Day!! In celebration a program dedicated to Food & Love, including Aphrodisiacs; Chef Janine Falvo, Carneros Bistro & Wine Bar, Sonoma CA, Annual Aphrodisiac Menu; how to make "Sweets for the Sweet", Peter Grewling, Chocolates & Confections; Michele Maisto, The Gastronomy of a Marriage; Patricia Mack, Delicious Grapefruit Recipes, yes it's an Aphrodisiac; Brianna Blue, Stemilt Growers,Wenatchee WA. the delicious Pinata Apple, honoring the very first Aphrodisiac!
Clifford Wright, The Best Soups in the World; from Portland OR, Steve Smith, Steve Smith Teas, ultra-fine teas & Matt Christianson, Chef, Urban Farmer Steakhouse; Simona Bunin, Gourme Mist, the Essential Olive Oil & Balsamic Vinegar Spray Misters.
OTM finds out "what & where to...." with Lessley Anderson, Senior Editor, Chow.com, "dedicated to food in all of its glory", discussion on Food Trends 2009 versus 1999; Robert Reid, US Travel Editor, Lonely Planet, The Best in Travel 2010 & 1000 Ultimate Ultimate Experiences; Sous Chef Matt Cleal, Simpson's Birmingham, UK, Peter's Birthday Treat; Talking to Experts on North American Whiskey at The 2009 Pittsburgh Whiskey Festival.
John Besh, Chef-owner Restaurant August, Besh Steak, Luke, Domenica, La Provence, etc., New Orleans, My New Orleans; then a "Cheese Course"; Allison Hooper, Vermont Creamery, In a Cheesemaker's Kitchen; Tom Slattery, Global Sales & Marketing; US Distributor for Collier's Welsh Cheddar, Fayrefield Foods Ltd; Crewe, UK.
Via Veneto, Rome at its swankiest!! & a Great Book about Beer. Michele Buono, General Manager & Barbara Legnani, Meeting & Events Supervisor, Grand Hotel Flora; Cinzia Fanciulli (then General Manager, since moved to new opportunity) Grand Hotel Via Veneto; Christina Perozzi, The Naked Pint: An unadulterated Guide to Craft Beer.
Rome at Christmas - the Eternal City still is - and we dined accordingly. Massimo Tezulli, Sommelier & Marco Gallotta, Chef, co-owners, with translation by Cristina, Primo al Pigneto; Gianni & Chef Iole Cappellanti, Paris Ristorante; Silvia Sallorenzo, Chef-Partner Babette Ristorante; Frasca Leonardi, Da Sabatino, Cave San Ignazio.
Thinking of The American South, Foods & Destinations. Matt & Ted Lee, Simply Fresh Southern:Knockout Dishes with Down-Home Flavor; Sam Beall, Owner, The Blackberry Farm luxury Estate & Spa, Walland TN, The Blackberry Farm Cookbook; Chris Hastings, Co-owner & Chef, The Hot & Hot Fish Club, Birmingham AL, The Hot & Hot Fish Club Cookbook.
Cheese, Glorious Cheese!! Max McCalman, Curriculum Director of the Cheese Education Program at Artisinal, NYC, Mastering Cheese: Lessons for Connoissership from a Maitre Fromager; Mike Gingrich, Co-owner, Uplands Cheese - Pleasant Rideg Reserve, Dodgeville WI; Sid Cook, Master Cheesemaker, Carr Valley Cheese, LaValle WI; Pat Ford, Owner & Cheesemaker, Beehive Cheese, Uintah, UT.
Sweets for the Holidays, or any other time for that matter. Rose Levy Beranbaum, Rose's Heavenly Cakes; David Guas, DamGoodSweet - Desserts to satisfy your sweet tooth, New Orleans Style, planning to open a Pastry-Savory Bakeshop in the DC area; DeDe Wilson, TV Cooking Personality, Unforgettable Desserts.
Lidia Bastianich, Felidia NYC, Lidia's Kansas City MO & Pittsburgh PA, Lidia Cooks from the Heart of Italy, with companion PBS series; Mark Peel, Chef-Owner, Campanile, Los Angeles CA, New Classic Family Dinners; The Great Grain versus Grass Fed Beef controversy: Chef Karla Contreras, Giant Eagle Market District & Chef Scott Popovic, Cetified Angus Beef, Wooster OH; John Wood, US Wellness Meats, Monticello IL.
Food & Dining Trends for 2010; Ree Drummond, "Pioneer Woman Cooks"; Denny Mike Sherman, DennyMike's BBQ 'Cue Stuff, York, Maine; Katya Popov & Olga Lenova, Fully Loaded Teas, Mississagua, ONT Canada
Soup, Pasta & Lebanese Cuisine. Marti Wymer, Creator, Spoonful of Comfort, Care Packages featuring Chicken Soup; Anna Thomas, Love Soup; Giuliano Hazan, Thirty Minute Pasta Cookbook: 100 Quick & Easy Recipes; Kamal Al-Faqih, Classic Lebanese Cuisine: 170 Fresh & Healthy Mediterranean Favorites.
OTM Thinking of Thanksgiving. Stephanie Beck, Meyer Corporation, manufacturers of the KitchenAid Roaster; Michael Symon, Chef-Owner, Lola, Lolita & Bar Symon, Cleveland & Roast, Detroit, Author, Michael Symon's Live to Cook, including invaluable tips to make your Roast Turkey a success; Lindsay Gifford, Gifford's Family Ice Cream, Makers of the "World's Best Chocolate Ice Cream" and many other flavors; Zora O'Neill & Tamara Reynolds, Forking Fantastic: Put the PARTY Back in the Dinner Party.
On the Menu's wonderful visit to Valencia, Spain - Part 2
Alejandro Garcia Llinares, Gerente, Casamontana, Valencia; Rafael Galvez Benedito, La Matandeta, Alfalar; Pepe Balaguer, Owner, La Pepica, Valencia; Jorge Breton Parts, Chef & Javier Andres, Co-owner, Lasucursal, Valencia; Maria Velasquez, Co-owner, Bodegas Los Frailes, Fontanars dels Alforins.
On the Menu's wonderful visit to Valencia, Spain - Part 1
Quique Dacosta, Chef-owner, Ristorante Quique Dacosta (formerly El Poblet), Denia; Raul Aleixandre, Chef-owner, Ca' Sento, Valencia; Ricard Camarena, Chef-partner, Arrop Ricard Camarena, Valencia & Arrop, Gandia.
Gesine Bullock-Prado, Confections of a Closet Master Baker, she's just as "no nonsense" as sister Sandra; Paula Wolfert, Mediterranean Clay Pot Cooking; Andrea Nguyen, Asian Dumplings; Laura Kelley, The Silk Road Gourmet.
Fred Noe, Master Distiller, Jim Beam, recorded at the 2008 Pittsburgh Whiskey Festival - the 2009 Festival is November 13 at Heinz Field; Bob Harkins, Cold River Vodka, Freeport Maine; Cristiano Creminelli, Creminelli Fine Meats, Salumi & Sausages, Springville UT; Geoff Repella, Byrd Cookie Company, Savannah GA.
On behalf of Cystic Fibrosis Pittsburgh Chapter's "A Passion for Wine", Nov 7, Ken Freeman, Freeman Winery, Sebastopol CA & Tim Kilcullen, Capital Wines & Spirits, North Wales PA; Interviews at Nicky USA's Wild about Game event, Mt. Hood OR; Geoff Latham, event sponsor & founder Nicky USA; Tom Douglas, Cook-off Judge for the event, owner Tom Douglas restaurants & other ventures & author of several cookbooks, Seattle WA; Dustin Clark, Executive Chef, Wildwood Restaurant, Portland OR; Mauel Recio, Viridian Farms, Dayton OR; Paul Bosch, Host Chef for the event & Executive Chef, The Resort at the Mountain, Welches OR; Philippe Boulot, Executive Chef, The Multnomah Athletic Club & Culinary Director, The Heathman Restaurant & Bar, Portland OR.
OTM in Portland OR - 2nd instalment. The Allison Resort & Spa, Newberg OR; General Manager Pierre Zreik, Executive Chef Nathan Lockwood; Indulge special event at The Jupiter Hotel, Stephen Cassell, Hotel spokesperson; David Kreifels, Chef-Owner, Laurelhurst Market; Jocelyn Barda, Co-Owner, Bakery Bar; Benjamin Bettinger, Chef-Owner, Beaker & Flask; Ryan Csansky, Owner-Distiller Artisan Spirits; Matt Mount, Distiller, House Spirits.
Portland OR Interviews - 1st installment: Greg Higgins, Chef-owner, Higgins Restaurant & Bar; Gabriel Rucker, Chef-owner, Le Pigeon; Doris Rodriguez-Platt, Owner, Andina Restaurant (Peruvian); Pradeep Chandrana, General Manager, East India Co. Gr...ill & Bar (yes, Indian).
Mike Colamenco, Mike Colamenco's Food Lover's Guide to NYC; Bettina Schormann & Jeff Crump, Earth to table: Seasonal Recipes from an Organic Farm; Madeline Scherb, Taste of Heaven.
Langdon Cook, Fat of the Land, Adventures of a 21st Century Forager; David Leite, The New Portugese Table, Exciting Flavors from Europe's Western Coast; Jacques Dahan, Noble Ingredients, Michel Cluizel Chocolates.
Randall Grahm, Winemaker Extraordinaire, Bonny Doon Vineyards; Alan Zalayet, Eisch Breathable Wineglasses & No-drip Decanter; Sheri Tate, SiverMoon "liquor-infused" Desserts.
San Diego, pick destination for Fall, a great Cracker substitute & Pluots. Kate Buska, San Diego Convention & Visitors Bureau & Adam Bussell, Chef de Cuisine, Vela Restuarant, Hilton Bayshore, San Diego; Seth Novick, Kitchen Table Bakers Aged Parmesan Crisps; Chip Brantley, The Perfect Fruit, Good Breeding, Bad Seeds & the Hunt for the Elusive Pluot.
Dedicated to Drink!! Dale DeGroff, Mixologist Extraordinaire, The Essential Cocktail, Cocktails with Mount Gay Rum; John Harney, Founder & Michael Harney, CEO, Harney Teas; Susanna Mojico, Rishi Teas.
Still in England - Old Friends & a new Restaurant venture. Then some WONDERFUL Gourmet Crackers. Vito Scaduto, formery Partner, Red or White Restaurant Bar & Wine Shop, Trowbridge (formerly Restaurant GM, The Bath Priory), now at The Three Gables, Bradford-on-Avon; Tina & Tony Bricknell-Webb, Percy's Country Hotel & Restaurant, Virginstow, W. Devon, talking about Percy's & Tina's forthcoming Cookbook; Lesley Stowe, Owner, Raincoast Crisps, Vancouver, BC Canada.
UK country luxury continued. Alain Roux, Executive Chef, The Waterside Inn, Bray; Chris Horridge, Executive Chef, Cliveden & Waldo's Restaurant; Tomasz Mendelsk, iDuty Manager, Cliveden, nr. Maidenhead; Paul Thomas, General Manager, The Manor House, Castle Combe; Tom Citarella, Sous Chef, The Manor House (Richard Davies is Executive Chef).
UK country luxury! Gidleigh Park, Chagford, Devon & The Bath Priory, Bath; Sue Williams, General Manager, Michael Caines MBE, Executive Chef; Also Michael Caines interview from December, 2005, our first visit to Gidleigh - it's fascinating to compare these interviews, noting what has & hasn't changed. Our dinner which followed was even more delicious....
Emily Luchetti, her new website emilyluchetti.com & her blog; Ted Dennard, Savannah Bee Company, Honey & honey-related products; Mari Tuttle, Mari's New York, "Designer" Brownies; Karin Campion, Sonoma Syrups; A Quick Preview of next weeks' program on UK Country Houses & Dining.
Helen Chen, Helen's Asian Kitchen; Easy Chinese Stir Fries; Jackie Nugent, The Big Green Cookbook; Lynn Lasher, Somebody's Mother Sweet Sauces; Nancy Wekselbaum, The Gracious Gourmet Condiments.
5STAR SENSATION - ONE WONDERFUL PARTY. OTM brings you an introduction to this event that's so great & so big it's only scheduled every 2 years! Then interviews recorded live with several Guest Chef Superstars, including THE Star himself. Wolfgang Puck. Appearing with Wolfgang, Lydia Shire of Lochober, Boston; Shawn McClain, Spring, Chicago; Mark Peel, Campanile, Los Angeles; Charles Phan, Slanted Door, San Francisco; Kerry Heffernan, 154Southgate, NYC & Farmer Lee Jones, Chefs Garden, Huron OH.
Deborah Madison, What We Eat When We Eat Alone; Karen Solomon, Jam it, Pickle it, Cure it; Judith Fertig, 300 Big & Bold BBQ & Grill Recipes; Elizabeth Karmel, Soaked, Slathered & Seasoned: a Complete Guide for Flaovoring Food for the Fire.
OTM in NYC for the Fancy Food Show & some great new Dining Pleasures as well. Owner Charlie Palmer & Executive Chef Christopher Lee at the newly opened, relocated Aureole; Sebastiaan Zijp, Executive Chef, Bar Blanc Bistro; Jim Leiken, Chef, DBGB. At FFS, Stan Kisselev, Landrin Chocolate Wafers,Mark Hutchison, Porchetta Primata, Martin Bos, Boska Holland, Artisan & Designer Cheese Tools.
WE APOLOGIZE FOR THE DELAY IN POSTING THIS PROGRAM, WHICH ISDUE TO THE JULY3-4 HOLIDAY. IT'S HERE NOW
Fabulous Flavors!! Rocco Loosbrock, "Boss Hog", Bacon Freak, Moorpark CA; Scott Kim, Black Garlic; Michael McSweeney, Salt-maker, Tiki Spice Smoked Salt, Koloa, Hawaii; Shawn Askinosie, Founder & Chocolate Maker, Askinosie Chocolate, Springfield MO; Diane Hunt, Owner, Diane's Sweet Heat, Pepper infused Jams.
Two Culinary Legends with recent books. Mark Miller, Tacos, Coyote Cafe, Santa Fe, Mark Miller's Grill Room, Las Vegas; Hubert Keller, Burger Bar, Fleur de Lis, San Francisco & several Burger Bars, including Las Vegas. Michael Steinberger, Au Revoir to All That: Food, Wine, and the End of France, A GREAT Book about French Cuisine.
More GREAT California Chefs. Chris Cosentino, Incanto, San Francisco; Michael Chiarello, Bottega, Yountville; Gerald Higoyen, Piperade, SF; AND a Rising Star, Michele Mah, Midi, SF. More NEW Chefs in an upcoming program.
Chef, Co-owner David Kinch, Manresa Restaurant, Los Gatos CA, first about Manresa, then joined by Cynthia Sandberg of Love Apple Farm David & Cynthia talk with OTM about the very special interaction of Manresa & the Farm. Dont miss a minute of this uniquely inspiring conversation.
More of our California adventures - this time mostly wine. Sara Brooks, GM, Napa River Inn, Napa; Marcos Uribe, Chef de Cuisine, Celadon, Napa; Bill Nancarrow, Asst. Winemaker, Duckhorn, St. Helena; Alex Reble, Associate Winemaker, Matanzas Creek, Santa Rosa; replay of a previous interview with Ehlers Estate, St. Helena our interview with Winemaker Kevin Morrisey got lost in cyberspace, so we will redo in the near future.
Preview of 5Star Sensation, Cleveland OH June 13, maybe the worlds best BIG party with Loree Vick, Senior VP & Event Coordinator for University Hospitals of Cleveland & Luciano Pellegrini, Chef-partner, Valentino, Las Vegas; Molly Wizenberg; "A Homemade Life"; Alex Whitmore, Founder, Taza Chocolate; Somerville MA; Elaine Louie, "Savoir Fare London-Stylish Dining for under $2".
Three GREAT California Chefs Michael Tusk, Chef-owner, Quince Restaurant, San Francisco; Nate Appleman, Chef-owner, SPQR & A16, San Francisco; Chef Sean Elliott, Bardessono, Yountville, CA. More great CA chefs coming in the near future as well!
Greg Hinson, Founder, O O Olive Oil, Petaluma CA; Matt Skinner; "Heard it through the Grapevine"; Helene Beck, Owner, La Vigne Organics, Sauces, Salsas, Preserves made from unusual fruits Persimmons, Kumquats, etc.
OTM at the 2009 James Beard Awards. Lidia Bastianich, Lidias Italy, Felidia Restaurant NYC, Lidias, Pittsburgh PA & numerous other ventures, Joyce Goldstein, Author & Food-Dining Guru; Emily Luchetti, Pastry Chef, Farallon, San Francisco talk about the significance of this years focus on Women Chefs; Nate Appleman, SPQR & A16, San Francisco reacts to winning Best New Chef; Mike Lata, Chef-partner, Fig, Charleston SC exults after winning Best Chef SE; Aldo Sohm, Head Sommelier, Le Bernadin NYC talks about winning Best Wine Service award, and about his life & experience as a Sommelier from humble beginnings to top of the heap; Executive Chef Craig Hopson, Le Cirque, NYC
OTM goes East & Spicy. Monica Bhide,Modern Spice; Raghavan Iyer, 660 Curries; Takashi Yagihashi, Takashis Noodles; Fine Cooking Magazine; Michael Wales, Inventor, The Grill Daddy
OTM is still California dreamin. some interviews to whet our appetite. Gerald Higoyen, Pinxtos Chef-owner of Piperade, San Francisco; Tony Biagi, Winemaker, Cade Winery, Howell Mountain CA; David Mirassou Wines, Monterey CA; Tilar Mazzeo, Backroads of Sonoma.
OTM indulges its Sweet Tooth. Johnny Iuzinni, Dessert Fourplay; Jacques Torres, A Year in Chocolate"; Owner Jacques Torres Chocolate, NYC; Beth Nielsen, Nielsen Massey Vanilla-based extracts, Waukegan, IL; Laura Werlin, Great Grilled Cheese.
OTM focuses on Wine, the upcoming 2009 Pittsburgh Wine Festival, Wines from Spain, and a couple of non-alcoholic alternatives. Finca Torremilanos, Ribiera de Duoro; Wines of Navarre; Pilar Garcia-Granero, President Navarre Wines; Enrique Martinez, Maher restaurant, Cintruenigo, Spain; Elizabeth Royte, "Bottlemania"; Reem Rahim, Puerh Teas from Numi.
OTM is California dreamin with a 2 week trip soon; you wlll hear about what we have planned and some "apropos" interviews. Barbara Passino, Co-owner, Oak Knoll Inn, Napa CA & author "Chocolate for Breakfast"; Taki Laliotitis, Chef at Matanzas Creek Winery, Santa Rosa, CA; Bruce Cohn, Owner B. R Cohn Winery, BRCohn Wine Vinegars, Condiments & Rubs, Glen Ellen CA; Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health (yes California has a very Mediterranean flavor profile).
OTM in London Part 2. David Abbott, Chef-partner, Magdalen Restaurant; Rowley Leigh, Chef-owner, Le Caf Anglais; Peter Gordon, Chef-owner, Providores & The Tapa Room; Sam Hart, Co-owner, Quo Vadis (also Fino & Barrafina).
OTM in Charleston SC for their great Food & Wine Festival. Barabara Heddinger, Garden Club Tours; Mitchell Crosby, Founding Committee Member of the Festival; Rick Tramonto, Executive Chef,-Partner, Tru, Chicago one of the Celebrity Chefs for the Festival; Brett McKee, Chef-owner, Oak Steak House; Ken Vendriski, Chef-owner, La Scala Trattoria.
OTM in London Part 1. Howard Hartley, Sales Mgr, The Grosvenor House, a JWMarriott Hotel, about the hotels now complete renovation & the 75th Annual Art & Antiques Fair, June 2009; Claude Bosi, Chef-owner, Hibiscus Restaurant; Bernard Yeoh, Owner, his Chef & Sommelier, Kai; Vineet Bhatia, Owner, Urban Turban & Rasoi.
Famed Chef-Restaurateur Charlie Trotter, 30+ minutes of Brilliant Insight- You should not miss this, Bruce Cohn, B. R. Cohn Wine Vinegars, Condiments & Rubs; Marnie Old & Sam Calagione, He Said Beer & She Said Wine.
TR Durham, Tracklements Smoked Fish & other Delicacies, Ann Arbor MI; Bob Kramer, Bob Kramer Knives; Greenpeace Fish.
Italian Wine Excitement in NYC OTM tastes 2004 Brunello, Talks with Experts & Wine Makers from Tuscany, Calabria, Sicily, etc. Fred Plotkin & Darrel Corti, Expert Reflections on the Wines of Italy; Christina Mariani-May, Castello BANFI; Karen McNeil & Kevin Zraly, Italian Wine Experts on the merits of Brunello; Tenementi Angelini; Francesca Coppi, Cinelli Colombini; Lamberto Frescobaldi; Barone Martini Fini; Pozzi; Ippolito1845, Calabria; Stefania Pepe, Abruzzo.
Valentine Greetings from OTM and OTM in Wintry NYC Part 2. Erica McMillan & Brett McKee, Charleston Food & Wine Festival; Ehlers Estate, thoughts for the Heart, Red Wine is good for Heart Health, in Ehlers case 100% of the profits go to International Heart Disease Research Projects; Toshio Suzuki, Chef-owner Sushi Zen NYC; Brad Farmerie, Chef-partner, Double Crown NYC; Pino Luongo, Dirty Dishes, Chef-owner, Cento Lire, NYC.
OTM finds Old Favorites & New Dining Delights in Wintry NYC Part 1. Karen Waltuck & Roger Dagorn, Chanterelle NYC; John Fraser, Chef-owner, Dovetail, NYC; Jason Denton, Partner, Ino, Inoteca, Inoteca North & Lupa, all NYC; Harold Moore, Chef-partner & Tony Zazula, Partner, Commerce Restaurant, NYC.
Gale Gand, "Chocolate & Vanilla", Pastry Chef-Partner, Tru, Chicago IL; Amy Scherber, "The Sweeter Side of Amys Bread:, Owner, Amys Bread, NYC; Lucio Matricardi, Talento Riserva Prosecco, Trentino, Italy; Al Nasti IO(Italian Organic) Blood Orange Juice from Sicily; Patrick Lango, White Cow Dairy, Yogurts, etc., East Otto NY.
John Folse is well just John Folse! He talks with OTM about Bittersweet Plantation, Donaldsonville, LA & his big food business nearby; Clark Wolf. "American Cheeses"; Charles Lefevre, The Oregon Truffle Festival & Oregon Truffles in general.
More New Orleans, and a stop along the way on Sanibel Island. Restaurants of the John Besh Group. Steve McHugh, Chef, Luke Brasserie; Randy Lewis, Chef-Partner La Provence, (Lacomb LA), Chef Jared Tees & GM Jeff Gulotta, Besh Steak; and on Sanibel, Melissa Talmadge, Sweet Melissas Caf.
Christmas Cajun-Creole Style, OTM reports from the Crescent City. Donald Link, Chef Owner, Cochon, Cochon Butcher & Herbsaint; JoAnn Clevenger, Founder, Upperline; Ralph Brennan, Owner & Chip Flanagan, Chef, Ralphs On the Avenue; Ben Thibodeaux, Palace Caf. AND Rio Sabaducci, Inventor of a great Wine Gadget, the Vinturi Aerator.
Ana Quinconces Rodriguez, "Sabor!"; Jane Caswell, The Kalahari Pepper Co. Rhino Hot Sauces; Daniela Massey, The Spice Hunter Co., Spices & Rubs; Martina Kenworthy, Gustiamo, Bronx NYC, Italian Gourmet Dried Porcini Mushrooms.
Those Mercer Girls, Jenji, Bekah & Heather Sue, Ruby et Violette, NYC; Matt Lewis & Renato Poliafito, authors "Baked", Owners, Baked NYC, Brooklyn; Julie Hasson, "The Complete Book of Pies"; Amanda Hesser, Eat, Memory: Great Writers at the Table: A Collection of Essays from the New York Times; Jeremy Metzler, Yellingbo Gold EVO in 3 liter boxes.
Thomas Keller, "Under Pressure" & Founder, The Thomas Keller restaurant group including Per Se, NYC, The French Laundry, Bouchon & Ad Hoc, Yountville CA; Eric Ripert, "On the Line"; Chef-partner, Le Bernadin, NYC; in conclusion, Anns observations on what will be new & exciting, or troublesome with food & restaurants in 2009.
Erika McMillan, Special Events at the 2009 Charleston SC Food & Wine Festival; David Joachim, The Science of Good Food: The Ultimate Reference on How Cooking Works; Micah Bertin & Bill Dehaven, Consafeco, manufacturers of the Alligetter; Ed Behr, "The Art of Eating" quarterly newsletter.
Ryan Johnson, Pilsner Urquell, celebrating 160 years of "Golden" lager brewing; Pilsen, Czech Republic; Steve Kolpan, "Winewise"; Fred Noe, Bourbon Ambassador, Jim Beam Brands, at the Pittsburgh Whisky Festival.
David Waltuck, Chanterelle, Chef-Partner, Chanterelle Restaurant, NYC: Chet Garland, Chef-Partner, Toast Restaurant & Wine Bar, Pittsburgh; Andrew Carmellini, "Urban Italian".
OTM in Gay Paree, City of Light & Fine Food! Cedric Jossot, Les Bouquinistes & Laurent Jacquet, Maitre Albert, both Guy Savoy Restaurants; Alain Pramil, Pramil; Food Chemistry Expert Herve Thies.
Andrew Dornenburg & Karen Page, "The Flavor Bible"; David Bedford, Apple Breeder, University of Minnesota; James Peterson, "Sauces" 3rd edition.
GREAT Vasco Nuevo (New Basque) Cuisine in & around San Sebastian. Juan Mari & Elena Arzak, Arzak, San Sebastian; Francis Paniego, Echaurren, Ezcaray; Martin Berasategui, Lasarte; Andoni Aduriz, Mugaritz, Errenteria.
Dale Markham & Max Miller, Pittsburgh Whiskey Festival; Scott Beattie; "Artisinal Cocktails"; Susan Atkisson, Keuka Lake Roasters, Coffee-based Sauces & Rubs; Cindy Mushet, "The Art & Soul of Baking".
OTM on "Spanish Sojourn". Great Rioja Wine discoveries, Gonzalo Lainez, Roda; Luis Valentin, Valenciso; Fritz Allhoff, Dan Haggart; CHERRish, Organic Cherry Juices & Blends; Francisco Migoya, "Frozen Desserts".
OTM in Virginia, other places not to miss; Tom Nash, Chef-owner, Thornton River Grill, Sperryville; Gerard Gasparini, Chef-owner, Pomme, Gordonsville; Greg Alauzen, Executive Chef, Cioppino, Pittsburgh, note Greg is now Corporate Chef for The Pipa Group; Fritz Allhoff, "Food & Philosophy"; Leslie Reichert, Green Cleaning Coach.
Ruth Reichl, Editor, Gourmet Magazine. OTM in Virginia, Part 3; Howard Foer, Executive Chef/Proprietor, Casanova Restaurant & Poplar Springs Old House; Casanova; David Scales, Executive Chef, The Inn at Meander Plantation; Warren Dunn, Virginia Wine Academy; Patrick Kearney, Old House Vineyard, Culpeper
OTM in Virginia, Part 2; Frank & Sue Maragos, Fotis, Culpeper; Al & Cheryl Kellert, Grey Ghost Vineyards; John & Diane MacPherson, Owners, The Foster Harris House & Tour de Epicure; Washington; Melissa Close, Chef & Luca Paschina Winemaker, Palladio Restaurant & Barboursville Winery.
OTM does Emilia Romagna, Part 2;.Pasquale Falanga, Executive Chef, I Carraci, Grand Hotel Baglioni, Bologna, Italy; Danilo DiPasquale, General Manager; Palazzo Viviani, Castello di Montegridolfo, Italy; Osteria De Poeti, Bologna, Italy; Franco Rossi, Ristorante Franco Rossi, Bologna.
OTM in Virginia Part 1. Richard Lewis, Virginia Tourist Commission; Peter Matthews, Vineyard Mgr., Blenheim Vineyard; Charlottesville; Carol Asam, Asam Hotels, Owner, & Richard Mellar, Chef, The Mimslyn Inn, Luray.
OTM does Emilia Romagna, Part 1; Chef-owner Massimo Bottura, Osteria Francescana, Modena, Italy; 2 segments, you should listen to both!; Giovanni Tamburini, Tamburini Gourmet Foodstore, Bologna, Italy; Cesare Chiara; Chef-owner, Ristorante Bitone, Bologna, Italy.
Marie Simmons, "Sur La Tables Things Cooks Love"; "The Waiter:, "Waiter Rant", the Book & the Blog; Jeff Roberts, "The Atlas of Artisan American Cheese"; Tim Stark, "Heirloom: Notes from an Accidental Tomato Farmer".
Two great wine "exposes; Alice Fiering, "The Battle for Wine & Love; or How I saved the World from Parkerization"; Ben Wallace, "The Billionaires Vinegar"; Nate Appleman, "A16: Food+Wine"; Richard Chen, Chef-partner, Richard Chen Pittsburgh (sadly this restaurant is now closed, Richard is still Executive Chef at Wing Lei, Las Vegas, the Pittsburgh restaurant is expected to re-open).
Jamee Enstrom & Doug Simons, Enstrom Candies; Grand Junction CO, Marcia Blackwell, Blackwells Organic Sorbet (out of business as of June 2011); Long Branch NJ; Melissa Murphy, "The Sweet Melissa Baking Book", Owner, Sweet Melissa Patisserie, Brooklyn NYC; Jennifer McLagan, "Fat: An Appreciation of a Misunderstood Ingredient".
Michel Nischan, Chef-partner, The Dressing Room restaurant, Westport CT, Founder, The Wholesome Wave Foundation; John Fischer, "The Culinary Institute Bistro & Brasserie Cookbook"; Jennifer Stoltz, SAN-J Organic Soy Sauces & Condiments; Richmond VA.; Justin Esch & Dave Lefkow, J & Ds Bacon Salt, Seattle WA.
OTM in a Drinking Mood. Dave & Jen Fox, Brave Spirits, Narberth PA; Paul Davis, Juniper Organic Gin, London, UK; Terry Xanthos, Frutzzo, Superjuices, Alpine UT; David Dahl, Dragon Pearl Tea Organic SE China Mountain Grown Organic Full-leaf Teas, Grover Beach CA.
2 Great Interviews from our Spring trip to Lombardy, Italy, The 2 Unusual Dining spots in NYC. Ermanno Taschera, Il Baretto al Baglioni, Milan, Italy; Dottore Sandro Boscaini, Owner, Masi Agricola, Valpolicella, Italy; Benjamin Prelvukaj, Co-owner, Benjamin Steakhouse, NYC; Julian Medina, Chef-owner, Toloache Mexican Bistro, NYC.
Leah Post & Brandon Weimer, Brandini Toffee; Daniel Jackson GM & Jamie Taylor, Chef, Nonnas Sheffield, UK A Truly Surprising Italian Restaurant that Peter found while visiting his Homeland; Fred Plotkin, "Italy for the Gourmet Traveler".
OTM at 2008 Fancy Food Show Part 2. George Kashou, Kangaroo Brands, Milwaukee WI; Lan Wong, Petit Noirs, Milton Freewater OR; Dufflet Rosenberg, Dufflets Small Indulgences; , Toronto Canada; Martha Hall Foose, "Screen Doors & Sweet Tea", Zov Karamardian, "Recipes & Memories from the Heart", Owner, Zovs Bistro, Tustin CA
OTM at 2008 Fancy Food Show Part 1. Principessa Marina Colonna, Superb Flavored EV Olive Oils from Molise, Italy; Fine Food & Beer from Wales Margaret Carter, Patchwork Pates, Connie Parry, The Hurn Brewing Co.; Pilar Rodriguez, Chef, Atelier de Cocina, Santa Cruz on Chilean wines; Paul Bertolli, Fra-Mani Handcrafted Salumi, Oakland CA; Craig Lieberman, 34 Degrees Crackers, Denver CO.
Felix Segbafia, Saaf Ginger Beverage Co. Gingernize, Bonita CA; Zach Adelman, Navitas Naturals Powerfoods, Novato CA; Stacey DeHass; Amish Naturals Pastas, Condiments, etc., Holmesville OH; Stephanie Santoso, Amandarico Candies & Clouds, Wexford PA; Brain Ross, Twist Clean, Natural Wipes & Sponges.
Bill Kurtis, "The Prairie Table Cookbook", Owner, Tallgrass Beef; Sedan KS; Michaele Weissman, "God in a Cup"; Timothy Childs, Co-founder, TCHO Chocolate, San Francisco; Ralph Brennan, "Ralph Brennans New Orleans Seafood Cookbook".
Andy Nusser, Chef-partner, Casa Mono, NYC; Gary Roark, Ubons BBQ, Yazoo City, MS, interviewed at The Big Apple BBQ, NYC Danny Meyer, Union Square Hospitality Group chimes in; Kim Hassarud, "101 Champagne Cocktails; Gary Vaynerchuk, The Wine Library.
OTM at the James Beard Awards. Mitchell Davis, VP, James Beard Foundation; Ted Allen; Bobby Flay; David Chang; Patrick Connolly; Vidalia, Washington DC; Lachlan MacKinnon Patterson, Frasca Food & Wine, Boulder CO; Eric Ziebold, CitiZen, Washington DC; Damian Samsonetti, Bar Boulud.
Wayne Gisslen, Professional Baking; William Harris, Avroko Architects & Restaurant Designers, NYC, Best Ugly, ; Suzie Barhyte, President & Eric Stubenberg, Salt Master, Barhyte Specialty Foods - Sauces, Coondiments, etc. Pendleton OR; Martina Kenworthy, Gustiamo, Brooklyn NY, Pacifico Crespi Red Rice from Piemonte.
Western Australia - Great Southern: Ian Haines, Albany Farmer's Market, Howard Shapland, Claudia Formm, Billwarra Dairy; Howard Park Winery, Julia Bateman, Over the Moon Cheeses; Forest Hill Vineyard, Paul Byron, GM; Greenpool Restaurant at Forest Hill, Silas Mesi, Chef; Marcus Kennedy, Chef-Partner, Leonardo's Restaurant, Albany; Orange Tractor Winery, Albany; Great Southern Spririts, locally-distilled "Scotch" Whiskey, Gin & Vodka.
Charleston SC: Chef Sean Brock, McGrady's; Chef Jeremiah Bacon, Carolina's; Chef Mark Colins, Circa 1886 at The Wentworth Mansion; Chef Bob Waggoner, The Charleston Grill at Charleston Place; Chef-owner Robert Stelling, Hominy Grill.
Andrew Pirie, Pioneer of Winemaking in Tasmania, President, Tamar Ridge & Owner, Pirie Estates; Natalie Fryar, Winemaker, Jansz Winery, Champagne-style Sparkling Wines; Daniel Alpps, Chef-owner, Strathlynn at Pipers Brook; Melissa Houghton, Hawley House; Remi & Ginette Bancal, Glencoe Rural Retreat, Barrington.
Carole Walter, Great Coffee Cakes. Victoria, Australia interviews - Yarra Valley, except for Tahbilk: GM Sue O'Brien & Chef Matthew Macartney, Chateau Yering; Winemaker Matt Steel, Domaine Chandon-Greenpoint; CEO Simon Napthine, TarraWarra Estate & WineBar; Owner Alister Purbrick, Tahbilk Winery & Wetlands Cafe, Goulburn Valley.
Tom Simon, Poultry Pal Cary Black, Zen & The Art of Beercan Chicken. Brisbane, Queensland (& Byron Bay NSW), Australia interviews: Martin Brook & Peter at Brookfarm Macadamia Plantation; Mark Evans, GM, Royal on the Park Hotel; Philip Johnston, Chef-owner E'cco Bistro; Co-owner Drew Patten & Chef Kym Machin, Urbane Restaurant; David Pugh, Chef-owner Restaurant 2; Daniel Mosedale, Co-owner & Chef, Blue Angel Restaurant, Noosa QLD.
London Dining Part 2. Borough Market purveyors; Tony Booth, Wild Mushroom; Chris Brown, Shell Seekers; Neil Hartland, Mrs. King's Pies; Founder Iqbal Wahab, Roast restaurant at Borough Market; Chef Benny Peverelli, Leon; Communications Director Michael Beavan & Chef Derek Quelch, The Goring Hotel. South Australia Interviews. Jane .Ferrari, Yalumba, Angaston; Wine Ambassador, also Chef Jerome Tremoulet, Penfolds Magill Estate, Adelaide
London Dining Part 1. Chef-owner Shane Osborne Co-owner-Chef Marcus Eaves, L'Autre Pied; Co-owner Will Smith & Chef Colin Kelly, Wild Honey; Manager Michele Linley, Chef Ollie Couillaud, Bord'Eaux at The Grosvenor House; Manager Russell Cocks, Pearl at Renaissance Chancery Court.
At Melbourne, Australia. Fod & Wine Festival. Gail & Kevin Donovan, Donovan's; Phillipe Mouchelle, Bistro Mouchelle; Neil Perry, Rockpool; Anthony Ross, Melba at The Langham Hotel; Michel Roux, The Waterside Inn, Bray, UK; Fergus Henderson, st. John's Restaurant, London & Margo Henderson; Martin Picard, Au Pied de Cochon, Montreal; Jonathan Waxman, NYC
Sydney,Australia. Joe Pavlovich, Exec Chef, Glass; Giovanni Pilu, Pilu, Freshwater Beach; Sean Byrne, GM & George Francisco, Chef, Jonah's, Whale Beach; Andy Evans, Chef & Josh Dunne, Assistant Mgr, China Doll; Haru Inukai, Exec Chef, Galileo at The Observatory Hotel.
Western Australia: Sophie Zalokor, Breakaway Cottages; John Horgan, Salitage; Diana Brocksopp; Lillian Vineyard; David Bowden, Fonty's Pool Wines; Mike Bewsher, Bellarmine Wines; Lincoln Marissen, Pemberton Wine Center; Dr. Nicholas Malajczuk, Damon Boorman, Ian Menzies, The Wine & Truffle Company; Duke Ranson, Duke's Wines; Maleeya Form, Maleeya's Thai Cafe.
Western Australia, Margaret River: David Hohnen, Hohnen McHenry founder of Cape Mentelle; Rob Mann, Cape Mentelle; Dennis Horgan, Leeuwen Estate; Helen Gaunt, Pierro; Glen Goodall, Xanadu; Michael Whyte, Aaron Carr, Virginia Willcock - Vasse Felix; Adam Elton, Nigel Harvey - Voyager Estate; Trevor Kent, Cullen Wines.
Chef John Folse, After the Hunt; Tanvi Chheda, Travel & Leisure's Unexpected ltalylUnexpected France; Paul Johnson, Fish Forever; Jordan Silbert, Q Tonic.
Theirry Rautureau, Rover's; Emily Luchetti, Classic Stars Desserts; Tyler Field HI, VP Wine & Spirits, Morton's Restaurant Group.
Greg Patent, A Baker's Odyssey; Roland Mesnier,AU the Presidents' Desserts; Jim Ryan, CEO Monarch Imports, Tsing Tao beer; Jason Kessler, Wholemato ketchup.
George Taber, Judgment of Paris & To Cork or Not To Cork; Noah Rothbaum, The Business of Spirits; Steve Deimoff, New Classic Winemakers of California.
Michael Ruhlman, The Elements of Cooking; Efisio Farris, Sweet Myrtle & Bitter Honey; Amy Felder, Savory Sweets.
Amy Reilley, Fork Me, Spoon Me: the sensuous cookbook; Rosario Sarmo, Organic Trumes; Duane Thompson, Sabrosa Foods; Steve DeVries, DeVries Chocolates.
Chef David Pasternack, Esca, The Young Man & The Sea; Chef Michel Richard, Citronelle et ai, Happy in the Kitchen; Ann Willan, The Country Cooking of France.
OTM's upcoming OZ Itinerary; Chris Smith, Valley Produce; Sharelle Klaus, Founder & CEO, Dry Soda; Chef Brad Farmerie, Australian lamb.