Talking the Future of Jamison Farm; A Comic Book Teaches How To Grow Food.

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.>

Exceptional, Foods, Foreign and Domestic, on your Doorstep

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.

 

Spices, where to get Unique ones from around the World; Unique Flavors of Indonesia via London.

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

 

New Expressions in Wine, a New Label from California. and Grapes from New Mexico and Spain

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/

Exotic Chefs and their Exotic Recipes: South India and Afghanistan to Atlanta and Adelaide

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>

Superb American Seafood -many other Delicacies -Delivered Overnight ; and All About Potatoes

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.

 

Exotic Pandemic Pantry Strategy: Fruit, Veggies, Seaweed

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.

Mostly - not all Chocolate: Artisan Bean- Bar, in Family for 40 years, NYC Awesome Cookies

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.

Outstanding Liquid Specialties, from Wines, to Cocktails and Sauces

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

Two Cookbooks about Italia Heritage a Tuscan Cooking School,a NYC Ristorante – RIP Cecelia Chiang

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

Spice is Nice: Unique Specialty Peppercorns, Serious Rubs and Marinades, Worldwide Hot Sauces

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,

Award-winning Wines from the Americas. North and South. With Distinctly Italian Roots

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.

An Episode Dedicated to your Sweet-Tooth; Fruit Jams, Crispy Snacks, Chef made Chocolates

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/

Diverse Drinking: Sodas raising funds for Gorillas; Up to date Shrubs, Gold Medal winning Rums

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/

Pie Camp in Washington State and Online, A Brit Cocktail Expert and Broadcaster

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.

Very Special Delivery; Lobster from Maine, Smoked Salmon from WA, AI grown Veggies in Pittsburgh

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/

Spicy several ways; Mexican-Chicano; Special Sauce for a Good Cause; Reviving Native Bison+Berries

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.

Magic Ingredients; Creating with Koji; Best Olive Oils available in US: Sun Dried and Jerk Tomatoes

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/

A Journey in Jewish Food, an online course; Lamb like Wagyu; Wagyu from Vermont

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/

Grains and Snacks from around the World to Your Table – Fonio, Fava, Sorghum

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/

Different Viewpoints From Celebrities in the world of Bourbon, Vodka and More, Happy Birthday Ann

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/

Rescuing American Farmstead from Pandemic; Soup=Gastrophilanthropy; Almond-based Yogurt

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.

News and Views about the Food Business – A Report and a Newsletter; Gourmet Beef on Doorstep

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.

Delicious, Innovative, Taste Sensations; Instant Savory; Uniquely Sweet; Spicy Tastes in Tubes

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/>

Coping with the Pandemic at Canlis Seattle; Changing the Mission at 50 Best; Veggie-based Pasta

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

Today’s Global Food Culture, Grillmaster Secrets; Agrihood – Beyond Farm-to-Table , CSAs, etc

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

Changing Business Models; Giant Ohio Veggie Farm; Exotic Frozen Seafood; Livestream Wine Tasting

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. 

 

Responding to the Food Shortage, Innovative Food Storage, Mercury-free Fish.

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. 

Latest 0n the Virus; Ethical Meat Updated; A Chuckwagon for 21st Century; Harvie- a Hi-Tech CSA

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.

Ladies with Great Stories; Rage Baking, Good Meals Found, Cheese Forever

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

Unusual Spices and Flavors; Power Spicing, Bacon Jam; Purple Tea from the Mountains of Kenya

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.

Shuks and Israeli Home Cooking; Reimagined Kosher recipes; THE Culinary Sharpeners

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

Menus that made History, Charleston SC’s Ultimate Foodie, Revival of a Phila Dinner Club

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’s New Book; How to prepare and cook with Tea; An Electric Kettle for Perfect T

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.

More on Beverages Galore; Natural Wines, Scotland’s Best Gin, NC Moonshine History

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'.

Farewell FOTE 2019, Galway, 3rd Episode; Italian in Galway; Southern Italian Cooking

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

 

Food on the Edge 2019, Galway, Ireland, 2nd of 3 Episodes Covering this Food Symposium

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/.

 

Food on the Edge 2019, Galway, Ireland, 1st of 3 Episodes Covering this Food Symposium

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/.

International; FOTE 2019; Slow Fermentation Vinegars; Sicilian Capers; Brazilian Exotics

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.

 

Three Very Different Cookbooks Describe New Ways to Work with Spices to create Exciting New Tastes

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

Cheese and More Cheese, from West and Mid-West; The Queen of Mid-West Cuisine-her story

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

 

Nibbles and Snacks; Effie’s Homemade; Argentine Alfajores; Frozen Flatbreads; Broccoli Crust Pizza

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/

 

German Cookware now in USA, Classic Kitchen Design 1940-70, A Fine Restaurant Garden in Pgh

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.

Savory a Bit Sweet; Spice Blends from 1860s; Inspired by Gran; Delhi not Deli; Maple Amok in VT

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/<

Italian-inspired Plates+Platters, Sicilian Products from Bonolio, Neapolitan Pizzas in USA

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.

 

Love Chickpeas & Hummus? Here’s a whole episode dedicated to this Versatile Bean. Then and now

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/

Top Chocolate from a 6 SOFI Winner, from Switzerland via KC-MO. Fine Ice-Cream Recipes from UK

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.

 

Veggies!:Abra Berens, Chef-Farmer; Hetty McKinnon, Peddler Journal; Andy Reichgut, Vegs Made Great

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/.

RIP Leah Chase; US Entry to SA Wine Cup; 412 Food Rescue Kitchen; Cookbook Tribute to Immigrants

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.

Patrick Bennett- Port+Madeira; Cameron Hughes-Negociant; Janet Fletcher-CA Wine Country.

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

Christian Frangiadis, Jean-Paul Kissel, Spork; Richard Bertinet, Bakery, Bath, Susie Norris Food-Mkt

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

Martina McBride in the Kitchen; Mark Bittman - Dinner 100 ways; Elizabeth Heiskell revives the South

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, BA to LHR starts April 3; South in Italy with Katie Parla,& South USA by Bruce Moffett

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 on how Bedrock influences Wine, Young, Exciting Distilleries in Columbus & Pittsburgh

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.

All Irish Food & Drink, Darina Allen, Ballymaloe; Ross Lewis Chapter 1, Phil Duff, Knappogue

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

Heritage Baking, Specially for Mrs. Jack Sprat (who ate Fat), (Let them Eat) Cake

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

What-When to Eat; Southern Soul with Chef Todd Richards. Kosher Food & Drink from Italy

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

Bubbles & Sweets for Valentine's: Rose especially: Italian Desserts: Persian Sweets

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 Life Stories: Joe Beef Montreal; Perfect Kosher Flavors from OZ: Cuban Paladares' Secrets

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, Straightforward, Top Chefs & Authors Share Secrets

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 episode toasting the arrival of 2019

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.

Every Day Cooking with Dorie Greenspan; How to Use Leftovers & Scraps

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.

Healing Spices, Big Flavors and the Instant Pot - For Indian Food Enthusiasts

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 Jamisons. More from Ann Hood & 412 Food Rescue, Distribution of Surplus Food

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/.

Tasting Italy with Mary Ann Esposito & Julia Della Croce. 2018's Dissarono by Trussard

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.

At FOTE 2018, 1st Instalment - Chefs from Far & Wide

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/.

Two 2-star British Chefs & a New 1-Star Highlight the 1st Day of FOTE 2018

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.

Special Holiday Menus at Pittsburgh's Spork; Across the Sea to Ireland for local delicacies

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/.

Ingredients & Recipes for the Mediteranean Diet

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.

Bars & Beverages for the Drinking Man/Woman

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.

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Recipes & Stories from The Rockies, Norway & Yunnan China

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).

Stylish Devices for use with Food & Drink

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.

 

Perspectives on Food & Drink in he American South

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.

London's Gunpowder. Vermont's Dosas, Paste in Tubes. Guide use of Spices

“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 Makes a Big Comeback, from Barbados, Puerto Rico, even Washington DC

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/.

A Pittsburgh Chef's Gathering for Charity; How to Cook Fish & Seaweed

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.

 

 

Bruce Weinstein & Mark Scarbrough's Kitchen Short Cuts, Food Fast, Instant French

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.

From Traditional to Modern, Spanish, Nordic, the Levant

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.

OTM Samples Cheese, Cheese & More Cheese as the American Cheese Society come to Pittsburgh

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/

Fine Dining in Bilbao Spain. Andra Mari, Aretxondo, Eneko, Zortziko

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.

Still covering World's 50 Best; Elena Arzak, Andre Chiang, JPMcMahon; Mark Bright, Paolo Casagrande

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/.

 

At World's 50 Best - Bilbao & San Sebastian; Eneko Atxa, Carme Ruscalleda, San Pau 30th Anniversary

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.  

Bison, What's New at NJ's Canal House; Culinary Science Makes Cooking Better

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.

OTM will be at upcoming World's 50 Best, Cheese coming to Pittsburgh, Wine Talk, NYs Favorite Bars

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.

Joan Nathan's Big Flavors. Indian Prepared Foods, Umami in Burgers & Pizza

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.

Life Experiences & Kitchen Secrets from Anissa Helou & LIdia Bastianich

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.

 

Will Drew, Organizer, World's 50 Best, Isabel's Cantina San Diego, Goodnow, Chocolate to die for

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. 

 

Southern US, South of the Border, White Oak Pastures, Table Secrets, Mexican Maguey Cactus Sap

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.

 

Happy Mom's Day; Forever Cheese; Pressure Cooking in Italy

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.

A 100 % Liquid Program - Cocktails, Michters Very Special Spirits, Garagistes Wines from Sonoma

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.

 

 

Advance Information on the James Beard Awards, King NYC, Bien Cuit, New Edition - Where Chefs Eat

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/.

Mad Genius Tips & Siriously Delicious, Fish from NC Streams & Shores

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.

Best Food in LA, Window on Provence, Coconut+Avocado from NZ

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 Add Variety to your Kitchen; Mexico in the US South

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.

Happy Easter & Passover; Tribute to Culinary Icon Edna Lewis, Jelly Beans & Cider

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, Oat Milk, Little Fluffy Head Teas

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.

Definitive Information on Liquors, Cocktails including Kosher items

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.

New Ideas on Preparing Both Meats & Veggies

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.

Home-grown in Pittsburgh James Beard Semi-Finalist , TV-host Lorilyn Bauer, Vegan in 7 Ingrediients

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.

It's Chinese New Year, How to Cook Chinese & Indian with an American Twist

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.

2-Star British Chef MIchael Wignall; Carr Valley Cheese; a Bakery Incubator in Pittsburgh

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, Spices, Tonics & Teas; Healthy Jewish Recipes

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.

Nonino - 120 years of Grappa; Snails & Charcuterie, Wines from Mornington OZ

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.

Metal Sheet for Baking, The Lotus Wok & Healthy Stir Fry, Belgian Chocodiem, Mira Merlot

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 - Simple Meals - Some Secret, some for Sunday Supper

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.

Christmas Greetings. Celebrating the Holiday Italian Style in the USA; Fine Wine+Oil from Umbria

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;

Karen Page on Kitchen Creativity; LA Mexicana; Recipes-People-Places-getting involved

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.

US Chefs atop the World - The Bocuse D'Or; Our Friend Chris Fennimore' Book. 2018 Freeman Report

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/.

"Drink to me Only"' Rum & Cordials, Niven Winery Paso Robles, Tonics & Teas, Marshmallows+Cocoa

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 Publish Once Again; Darina Allen, Joanne Chang. Myron Mixon

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.

Thanksgiving Greetings; This Episode Mostly Bread; Sullivan St, Zingerman's Ecovessel Pots

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; Bufffalo Mozzarella from Colombia, Nut Milk from OZ, All About Chickens

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.

OTM Reports from Star Chefs Congress. Lots of Chefs, Lots of Exciting New Ingredients

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

Its all about Temperature; Thermometers & Timers; Must Have & Adventurous Recipes for Slow Cooker

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.

London Calling - World Kosher Recipes, The World of Fine Wine, Neal's Yard Dairy

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.

Jacques Pepin, Andrew Garbarino, Spice Stores in NYC, Recipe Shorts from Canada

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.

Beet+Fruit Juices, Boubrands Broth Cubes, Mother Mynick Cakes , 25 Lusk SF. Simply Fish

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 Chris Frangiadis back in Pgh at Spork, A Taste of Paris, Indian Food for Diabetics

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?!)

Music City Food & Wine Festival - who didn't we talk to in Nashville?

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.

Backstories of New Products - Loving Earth Chocs, Tapas Essentials from Spain, Humdinger Honey

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.

Wild Salmon Foraging, Fishing Stories with Top Chefs, Honeygrow opens in Pittsburgh

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.

A Top Nashville Chef on Music City F+W; DRinks - Dry Soda, Cider, Rum with Fred Minnick

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 Educator Stephen Ritz, Eating Right, Adventures in Food Futures

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.

Wine+Spirit Stories; Bruce Tyrell OZ First Wine Families, Terra Gin, Catoctin Creek Rye Laboit Spice

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; Melissa Clark, Brooklyn ; Kimiko Barber, London; Shelly Westerhausen, Bloomington IN,

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.

Camellia Panjabi, MW Eat; Pete Gordon. Providores both London; Gale Gand, Chicago. Pastry

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/.

Star British Chef Simon Rogan - His Story in Two Parts. Cafe Caldesi - another fine London Italian

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.

Health & Zen for your Kitchen - Sam Talbot, Jean Christian Jury, Meg BarnHart, Jane McKay

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/.

Mad Scientist Peanuts, Reviving IsalyIce Cream, Beano Sauces; Crown Maple, Brekenridge Brewery

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.

Emmer, Heritage Chicken, Pereg Natural Foods, Peter;s Yard Crispbread, SOS to clean your pans

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.

John Edgee, Southern Foodways, John Tesar, Texas Steakhouse Meals at Home, Steve Raichlen BBQ

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.

Fancy Food Show, 2017 SOFI Awardees - Listen to some of the Winners

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.

Brilliant Books by Katie & Giancarlo Cardesi, John Whaite. Samin Nosral

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.

Cocktails: Sean Enright. Spork Pittsburgh; Tim Russell Wigle Whiskey; Scott Wooldley, Tequila

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/. 

Sydney Favorites, On our way home from Melbourne, The Bridge Room (moving) & Saint Peter

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 at the James Beard Awards - we caught up with many of the Winners & other Celebs

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/.

Mod Oz Melbourne Style; Scott Picket, Peter Gunn, Ashley Palmer-Watts

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/. .

Elena Arzak, Dan Barber,Virgilio Martinez, Yannick Alleno

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.

David Thomps0n, Gagan Anand, Davit & Gagan in Bangkok Vitctor Liong, Melbourne

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/.

"Award Heaven" World;s 50 Best Restaurant in Melbourne & James Beard Awards

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.

Where to Find the Best Vinegars, Olive & Nut Oils, Guide to using Salt in Cooking

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. from Oregon, and in China

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.

Texas is a Big Part of the American South, also NC, Nashville. Vivian Howard, Matt Moore

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; Dana Cree, Ice Cream from CHI, Todd Masons, Choc from SF, Susan Jane White Dublin

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. 

Iran Turkey & Israel; Cuisines in Common, in these neighboring Countries

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 

Using Spices in Healthy Diet. Cookbooks about Foods in South Africa

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.

Special Food & Drink; Republic of Tea, Delicious Spanish Pastes & Sauces, New Cottage Cheese

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. 

Fne Ladies of Food; Barbara Lynch, Kathy Bruton, Leslie Conron Carola

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.

The World;s 50 Best Restaurants explained; Justin Chapple Cooking Tips; Raghavan Iyer

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, London School; Thai Restaurateur, Ko Samui & Chiang Mail; Coconut

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.

Melbourne Food & Wine Festival & World;s 50 Best Restaurants Happen Together, OTM will be There

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.

Primanti Brothers is Growing, Erin Coopey, on Infusing; Laurie Wolf, Cooking with Cannabis

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.

Maybe the Sweetest Spot in London; Pittsburgh's Richard DeShantz Group is GROWING

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.

Old Friends in London, Claudio Cardoso,Sushisamba, Dan Doherty, a new one, Greg Taylor, Yosma

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.

More Fiends in London; Anthony Demetre,,Chris Cavaile, iWild Honey; James Lowe, Head Chef, Lyle's

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.

London's great Museums--Tate, Tate Modern,.National Portrait Gallery, National; Gallery, British.

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!!

Curate, Ashvllle; Legendary LA Restaurants; Contemporary Bread in Bath UK

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.

Making & Serving Cheese;,Creating your own Bitters & Cocktails, a Vermont-based Herbalist

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.

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.

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. 

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.

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).

Tradition brought up to Today-3 Brilliant Ladies Joyce Goldstein, Karen MacNeil, Claudia Wu

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.

Unusual, more Unusual. Kitty Keller Foodways, Susan Ebert Field to Table, Thomas Head on Greens

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).

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.

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.

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.

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.

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.

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.

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..

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.    :

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.

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.

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.

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.

Truly Exotic: Politrone Wild Burgundiian Snails, Tanoreen Brooklyn; Culture Club Kombucha

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.

American Ingenuity: Ryan Farr 4505 Meats; Alison Hooper,Vermont Creamery; John W Macy Cheese Sticks

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.

Still Italy, Borgo Seghetti Panichio, Ascoli Piceno; Le Logge ,San Guiseppe, Siena, Lidia's latest

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.

In Emilia Romagna, Massimo Spigarola, Culatello; Marta Pulini, Modena; Quartopiano, Modena

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, 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.

Home Cooking - Jennifer Perolli, Suzanne Landry, Debra Ponzek, Caroline Wright

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.

2 Top Lady Winemakers from OR, Lynn Penner-Ash, Alison Sokol-Blosser, Author Jay McInerney

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.

Tastes & Flavors: D'Artagnan, Vegan Supper, Balsamico Rating; Charbay Wines & Spirits

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.

Boozs! Tony Abou Ganim; Boyd & Blair; Plume & Quill at Jefferson Hotel; For TJ's Birthday

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 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!

 

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/

Italian in London; Jacob Kennedy, Rosie Yeats, Masisimo Mioli

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.

London Hotel-based Chefs; Bruno Loubet, Brendan Fyldes, Alyn Williams, Sriram Aylur

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/.

London Adventure 2012, Art Museums; Chefs Philip Howard, Joel Antunes, Henry Harris

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.

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; Marcus Glocker; Andrew Hebson. Ewald Notter

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.

Ingredients;t, Exotic & Foraged Ingredients for Chefs; Very special Tonics; Melissa's Fruit+Veg

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.

Paso 3; Tablas Creek; Steinbeck Vineyard, Kevin Zraly - Windows World Wine Course