Ellen Kanner, Miami Vegan: Plant-Based Recipes From The Tropics to Your Table. While Miami has traditionally been known to have great steakhouses, Kanner offers how to get amazing flavors from all meatless dishes.

Nils Schaede, Zentis North America, discusses a new product, Kultee Kaviar, actually Boba. As Nils explains, this popping boba is made in the USA using only natural ingredients, with no artificial flavors or colors, in a wide variety of flavor profiles including chocolate and fruit--and pickle.

Marie-Charlotte Piro, Piro Olive Oil discusses their oil's deep roots in the Tuscany region of Italy. The trees themselves have a longer history than any of the inhabitants and gathers some of it's amazing flavor from the volcanic soil in the region.

Produce and More!!  Fruits & Veggies, Oils & Spices – from the unusual to the even more unusual; how to cook what you grow/find/catch/shoot; & a dedicated tome about the Southern staple veggies.  Kitty Keller, Founder K L Keller Foodways. Oakland CA, www.klkeller.com; Susan Ebert, Austin TX, www.field2table.com; The Field to Table Cookbook: Gardening, Foraging, Fishing & Hunting; Thomas Head, Washington DC, www.thomashead.com, Greens: A Savor the South Cookbook.

In today's episode we chat with speak with Joe Raya of BIttermilk, a company dedicated to making cocktail mixers for bartenders or bar enthusiasts.  Having a background as a bartender himself, this was a natural extension of his talents.  All of their mixes are made of high quality ingredients sure to strike the perfect balance each time.

In today's episode, we are joined by Tim and Su-Mari Hill of iLola Duo who talk about the founding of their company which they started during the pandemic.The word "iLola" means to grow strong in Swahili, which is definitely at the heart of everything they do at their company. Their goal, which they have definitely achieved, was to make a it as easy as possible to have a great cup of tea and now also coffee. Not only will you enjoy the beverages, but with their innovative discs and brew process, there is zero waste for the planet.

Sarah Ahn just published a new cookbook based on recipes from her mother, Nam Soon Ahn. Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes opens multiple doors to a cuisine becoming increasingly popular.

OTM in Italy, Modena, Emilia Romagna to be precise. We meet Three Chefs/Restaurateurs with Fascinating Stories. Massimo Spigaroli, Owner-Chef, Antica Corte Pallavicina, Polense Parmense, nr. Parma, "World's Best" Producer of Culatello, www.anticacortepallavicinarelais.com;Marta Pulini, Chef-Partner, Franceschetta58, Modena, www.franceschetta.it;Alessandro Bertoni, Partner, Mon Cafe Ristorante/Caffetteria & Quartopiano Bed & Breakfast, Modena, www.mon-cafe.it; www.bbquartopiano.it.

In today's episode, we are joined by Kyle Kirl, founder of Le Sauce and Co. who has been working in the food industry in some capacity since he was 13 years old.  His large collection of sauces come in an easy-to-tear package which he found out breaks a lot less than a glass jar.

In today's episode we chat with food critic and self-proclaimed professional eater, Allyson Reedy.  A freelance writer, based in the Denver, CO area, Reedy focused this, her fourth culinary tome, The Phone Eats First, on a collection of "popular Instagram- and TikTok-famous recipes from top food bloggers, chefs, and influencers."  

The American South, and Texas is a big part of it: Vivian Howard, Chef-Owner, Chef & the Farmer, Kinston NC, http://www.vivianhoward.com/,   Co-Creator & Star, “A Chef’s Life” on PBS, Deep Run Roots: Stories & Recipes from My Corner of the South; Terry Thompson-Anderson, Rockport TX, Breakfast in Texas: Recipes for Elegant Brunches, Down-Home Classics & Local Favorites; Matt Moore, Matt Moore Music, Nashville TN, https://www.mattmooremusic.com/, The South’s Best Butts: Pitmaster Secrets for Southern BBQ Perfection

Gabe Geller, Royal Wines, the largest global distributor of Kosher Wines. Drink Deep Love creates a broad niche of Floral-Flavored Beverages. 

For today's episode, we chat with Gabrielle Geller of Royal Wines/Psagot Kosher about the many varieties of quality kosher wines produced from grapes in the hills of Jerusalem. Interestingly enough, they export more than 50% of their wine to the United States.  

Interesting Wine Stories and Recommendations, plus a Luxury Spirit to finish:  Eco-friendly Wines from Italy with a Surfing Connection, ZIOBAFFA  Puglia Pinot Grigio & Toscana Rosso, Kevin Swadish, Sage Beverages, Carlsbad CA, www.sagebeverages.com; Exciting New Red Wines from Toscany, Piemonte & Umbria,  Nipozzano Vecchie Viti 2011 from Frescobaldi, Tuscany, www.frescobaldi.it; Barolo 2007, Lecinquvigne, Damilano, Piemonte; www.cantinedamilano.it; Collepiano 2009, Umbria, www.arnaldocaprai.com; samples courtesy Colangelo, NYC, www.colangelopr.com; Kosher Wines for Passover etc., Jay Buchsbaum, Royal Wine Corp., Bayonne NJ, www.royalwine.com; Audrey Fort, G’Vine, Ultra-Premium Gin, produced by Eurowinegate, Cognac, France, www.g-vine.com.

OTM Goes to Washington - not for Politics, but for Food.  Top Restaurateurs & Chefs we met.  Eric Ziebold, Executive Chef, CityZen at the Mandarin Oriental, www.mandarinoriental.com/washington/dining/cityzen; Peter Smith, Chef-Partner, PS7, www.ps7restaurant.com; Jeff Tunks, Head Chef-Partner, DC Coast, Acadiana, Ceiba, Passionfish (Reston VA) & soon to open District Commons, www.dccoast.com, www.acadianarestaurant.com, www.ceibarestaurant.com, www.passionfishreston.com; Robert Wiedmaier, Head Chef-Partner, Marcel's, Brasserie Beck, Brabo & The Butcher's Block (Alexandria VA), Mussel Bar (Bethesda MD), www.marcelsdc.com, www.beckdc.com, www.braborestaurant.com, www.musselbar.com, John Engle, chef de Cuisine, Brasserie Beck.

In today's show we're joined by Alak Vasa, Elements, & Barka Cardoz, Masala Crunch and the Chef Floyd Cardoz Legacy.

For this week's show we sit down with Jenya Semenkova, who founded Ptashka Crepes 2 years ago in Michigan to bring authentic Ukrainian flavors to the American table.  The wide range of flavors covers both sweet and savory palates.  Some of our favorites were the savory cabbage and white bean as well as spinach and ricotta.

In today's episode, we chat with Shonali Paul of Paul John Caffeine Co. who tells us all about her coffee and its influence on Southern India.

For this week's show, we feature our interview with Ann Byrn, author of Baking in the American South, a book she researched and worked on over a three year period.  According to the website, with 200 recipes and more than 150 photos from 14 states, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.

Mushroom expert Krista Towns discusses her cookbook, Mushroom Gastronomy, devoted entirely to fungi.  Released last year, the beautifully illustrated book provides a step-by-step guide to cooking not only standard grocery store mushrooms but also unique varieties foraged or found at local farmers markets.

Vina Patel discusses her latest, second cookbook, The Spice Collector's Cookbook. This and her first book, From Gujurat With Love (2021), gather many accolades for both breadth and depth as well as accessibility.

Wes Taylor, Director of Business Development at Taylor Shellfish, talks about the current tinned fish market & the acquisition of Ekone by TS, a company that's been offering excellent fresh shellfish, especially its famous oysterrs, since 1890.  

For this week's show, we talk with Heidrun Metzler, author of German Heritage Baking.  Heidrun was born and raised in Germany and comes from a long line of bakers.  With a background in education and pedagogy, Heidrun offers readers a great example of how amazing baking can be accomplished with a series of easy-to-follow structured recipes.

Jim Lahey, founder of New York's iconic Sullivan Street Bakery, discusses My Bread, the updated and re-released edition of his seminal work on bread. 

Chef/Restaurateur extraordinaire Christian Frangiadis discuses his new venture in the same location as his much-loved former restaurant Spork. The new restaurant, called One by Spork, transforms his previous 53-seat restaurant into a 12-seat singular experience with an aventurous set menu, hence the "One" in the name.  

Today we discuss a new book written by James Beard award-winning author Rowan Jacobsen.  His tome, Wild Chocolate: Across the Americas in the Search of Cacao's Soul was released on October 8, and is a fascinating look at the development of cacao grown in the wild.

In today's episode we are joined by Stephanie Castel, the marketing director for Saint-Jean, based about an hour south of Lyon.  The company specializes in French pasta, specifically ravioli, and still made today as it was almost 90 years ago when Saint-Jean began production in 1935.  The history is worth a read:  https://www.saint-jean.fr/en/our-history.

We are joined by Andrew Freeman of AFandCo to talk about the hospitality trends forecast for 2025.

We are joined by Robert Schueller of Melissa's Produce to talk about the produce trends forecast for 2025--and a $400 pineapple.

Culinary Giants dish food: Darina Allen, Founder, Ballymaloe Cookery School, Shanagarry, E. Cork, Ireland, www.cookingisfun.ie, Grow Cook Nourish: A Kitchen Garden Companion in 400 Recipes; Joanne Chang, Owner, Flour Bakeries, & Myer+ Chang Cafe, Boston MA, https://flourbakery.com/,Myers & Chang At Home; Myron Mixon, BBQ Master, Unadilla GA, http://www.jacksoldsouth.com/, https://myronmixonsmokers.com/, https://www.mapleguild.com, Tailgating with Maple.

In today's episode we chat with Jessie-Sierra Ross, a ballet dancer turned consummate entertainer who talks about her first book, Seasons Around The Table.  Jessie-Sierra has appeared locally, regionally, and nationally on various TV networks and this new book is sure to please.  Check out her website as well: https://straighttothehipsbaby.com/.

For this week's show, we sit down with master baker, Melissa Weller.  Her first cookbook, A Good Bake, published by Knopf, debuted in November 2020. Her second cookbook, Very Good Bread, will be published in the fall of 2024.

On today's show we chat with Peter DiMario, author of the new cookbook called "Jiggle!: A Cookbook - 50 Recipes for Sweet, Savory, and Sometimes Boozy Modern Gelatins"

Well-known chefs/authors Brian Polcyn and Michael Ruhlman, authors of seminal cookbook Charcuterie, discuss their latest venture together in Meat Pies: An Emerging American Craft.

Part 1 - Henry and Lisa Lovejoy discuss their sustainable seafood company called Ecofish, which incorportates two brands, Henry & Lisa's Natural Seafood and Freshe.    

Part 2 - Steve Sando talks about his company Rancho Gordo and the heirloom beans they produce.

OTM meets Old & New friends in London during our recent Visit – 2nd of 2 programs:  Claudio Cardoso, Executive Chef, Sushisamba; Dan Doherty, Chef-Director, Duck & Waffle, both in Heron Tower, Bishopsgate;  www.sushisamba.com, www.duckandwaffle.com; Dan's latest book, Toast Hash Roast Mash: Real Food for Every Time of Day; Greg Taylor, Sous Chef, Yosma, Fitzrovia, www.yosma.london.

Matteo Frescobaldi, whose family has produced olive oil for 500 years or so, including their best quality oil, Laudemio. In addition they produce a new pasta named Pasta Tirrena, launched just recently in 2023. Then, Lisa Zeitel, Epicurean Pantry--Mediteranean Specialties, focusing on black garlic.

Daniel Frazier heads up 3 Beloved Nashville Burger Spots named The Pharmacy Burgers. Samantha Schuermann created Natural Blonde Mixers, designed as a stand-in Bloody Mary, along with versatile “rimmers.”

In the first part, we talk with Matteo Frescobaldi, whose family produced olive oil for 500 years or so. Their best quality oil is named Laudemio. In addition they produce a new pasta named Pasta Tirrena, launched just recently in 2023.

For the second part, the guest is Lisa Zeitel, Epicurean Pantry, Mediteranean Specialties, who has a focus on black garlic.

Erica Walker, Family Favorites: Most Requested CopyCat Dishes. Zehra Alibhai, Bismillah, Let’s Eat..

For today's show, we're joined by Melissa Clemente, Creative and Marketing Director of Wildfare. Wildfare is the truncation of the phrase Wildly Irrisistable Meditteranean Pantry.

In our interview with Michelle Mayfield of Beatrice Bakery, you'll find out what is behind the fruitcake you'd rather eat than re-gift.  According to their website, their "bakers handcraft cakes using the finest ingredients. From the mixing room to the oven, our cakes are made by hand. The ingredients are precisely measured and mixed, the nuts are hand sorted and selected, and each cake is decorated by hand. Our cakes are then baked and mellowed to perfection! One taste and you’ll see why we truly bake America’s best!"

Linda Jodoin of Miss Hannah's Gourmet Popcorn tells us all about their famous snack.  Their slogan of "All kinds of popcorn for all kinds of people" is a fitting tribute to the variety of flavors they produce.

We're joined for this episode for part 1 by Michelle Mayfield of Beatrice Bakery who makes a fruitcake you won't be tempted to pass on.  In the second part of this week's show, we speak to Linda Jodoin of Miss Hannah's Gourmet Popcorn.

Gabriella Jimenez, Tonnino, a very special Jarred Tuna. Emma Marvin, Butternut Mountain Farm, outstanding maple products from Vermont.

Jamie's-Farm Granola from Jamie Kim; Emma Marvin Butternut Maple-based Products

Brent Delman, The Cheese Guy,  Founder, Old World Marketplace, World Class, Handcrafted, non-commodity Kosher Cheeses and Accompaniments..

Fresh from the 2024 Specialty Food Association Summer Fancy Food Show, Robert Schueller, Director of Marketing, Melissa's Produce, Los Angeles: Trends in Produce, Fruits and Vegetables. https://edge1550.com/podcasts/OnTheMenu-20240721.mp3

Sashi Kumar discusses tamarind, the bitter sweet fruit  named "flavor of the year, that's gaining popularity with chefs in their kitchens and on their menus. Talia Sabag explains how Kayco is creating Manischewitz as a whole new brand, unveiled this summer at this summer's Fancy Food show, a bold new venture.

PopZup Popcorn - Husband-and-wife duo Marty and Julie Lapham founded PopZup Popcorn, the first eco-friendly and chemical-free microwave popcorn popper in 2016, after decades of experience building tasty packaged food brands. It's really really good. Then Irene Costello in our annual conversation about Effie's Homemade'--new packaging and latest products.

Yasmin Fahr, living on Spain's island of Menorca, Cook Simply, Live Fully, Tips Tricks and Tools to take the pressure off mealtimes. Renato Poliafito, Dolci: American Baking with an Italian Accent.

 

Federica Cerini, Principe, the company and the product distinctions of San Daniele Prosciutto, including terroir, processes and flavor.
Stephanie Berwick, Pastazerts--the sweet dessert concept of stuffed Ravioli. Let's hear it for Chocolate Ravioli.

Ori Zohar, Burlap and Barrel, the Spice Club, a true spice community. Estelle Sohne, Flour & Olive, Premium Olive Oil Cake Mixes, a 2024 Sofi Gold Winner.

Emily Murdock, Mooney Farms, a Family Business, located in Chico CA, Bella Sun Luci products, Italian Sauce Starters, just-introduced Salad Dressings. 

Rebecca Brady, Buffalo NY, formerly of NZ, Top Seedz, Nuts and Seeds, all-vegan Crackers--Sunflower, Sesame, Flax, Sesame, Pumpkin. etc

OTM loves all of these products, anytime of day.  Sure you will too.  These may be the best crackers we ever tasted. And Bella will ensure success in your Kitchen 

Cafe Spice, Irvington, NY; Fine Quality Prepared Foods mostly Indian spiced, CEO Sameer Malhotra, Chef Hari Nayak, Virgilio Felix, COO.

Karina Fonseco Sousa, Principe, Brand Strategy, Greeley Colorado and San Danielle Italy, Salumi, Prosecco, and a wide range of other delicacies.

Enjoy: The Barreled Bee; Miss Hannah's Gourmet Popcorn; Tam's Sweets Soft Brittle

Nina Guilbeault PHD, The Good Eater: A Vegan's search for the Future of Food, a well-researched exploration of Trends in Food Industry Politics - and the implications of not eating Meat. Yasmin Fahr, living on Spain's island of Menorca, Cook Simply, Live Fully, Tips Tricks and Tools to take the pressure off mealtimes. 

Gabe Geller, Royal Wines, the largest global distributor of Kosher Wines. Drink Deep Love creates a broad niche of Floral-Flavored Beverages. 

Nancy Wekselbaum, The Gracious Gourmet, talks about her exciting new product line: Hot Squeeze, a most versatile sweet, smokey , spicy, sauce. Rosa Jackson, Nicoise: Market-inspired Cooking from France's Sunniest City, discusses her new, vibrant book about the cuisine of her adopted city of Nice. Take advantage of her knowledge of Paris with one of her highly-praised tours.

Maria Victoria Finco, Monti Trentini, wonderful 4th generation cheeses from the Italian Alps. We especially loved Grana Padano, Asiago, Provolone and Aged Truffle-infused Caciotta. Dina DiCenso, Rind Cheeses, made in Brooklyn, and all Vegan.

With 12 books about Cocktails to his credit, Andre Darlington can certainly be recognized as a Best Seller. His latest volume, Cowboy Cocktails, is based on trail life after the Civil War. According to Darlington, many Old West libations are reminiscent of todays favorites, so check out how to load your Bar.

Evan Dohrmann invented another beverage option, Steeped Coffee, which uses a revolutionary single brew method, avoiding the need for wasteful pods and  PET plastics. This method won the 2024 Real Leaders Impact Award.

Popular food blogger Julie Evink, Julie Eats and Treats Cookbook: Easy Family-Friendly Recipes from a Midwestern Mom. Jennnifer Gomes, Master Food Preserver, The Pressure Canning Cookbook, Step-by-Step Recipes for Pantry Staples and Gut-Healing Broths, Meat, Fish and More. https://edge1550.com/podcasts/OnTheMenu-20240414.mp3

OTM has been enjoying fresh-frozen seafood from Boston-based Wulf Seafood for several years.  Judy Yao from Wulf just introduced us to to a whole new product line, based on American Wagyu Beef - we have been delighted with samples recently enjoyed, from Wulf partner Black Hawk Farm - bacon, burgers and steaks, all shipped frozen.

Sara Kelly tells us about Smash and Season Brand Sardines, Smash stands for small fish (Sardines, Mackerel, Anchovies, Salmon and Herring) considered stars of the Blue Zone for longevity. Caught and packed in small tins, Smash comes to the US from the coastal waters of Morocco - and you will love them!

Elise Thomas: Eat Dessert First

Michelle Mayfield, Beatrice Bakery, Beatrice, NE,  Best Known for sublime Fruit Cakes

OTM is already thinking ahead to the Summer Fancy Food Show at NYC Javits Center, June 23-25, coincident with Vin Expo.  So we thought to revisit our conversation with Leana Salamah about the Winter version recently held in Las Vegas.

To get in the right mood we suggest you explore a great new Cookbook, by Rowena Scherer that will take you around the world in 60 dishes from Asia to America and beyond, A Taste of the World: Celebrating Global Flavors

Ronda Brittian, Petulama CA-based, Ronda’s Fine Foods, offers Dips, Sauces and Spreads, including Romesco and the latest, Muhammara. Lisa Cheng Smith, Yun Hai, explores the Food Scene in Taiwan, bringing signature products—especially exceptional dried fruits--to her Brooklyn shop and on-line.

Diane Kochilas, host PBS-TV My Greek Table, The Ikaria Way: 100 Delicious Plant-based recipes and tips from her roots in Ikaria, Greece, the  Island of Longevity. Maria Victoria Finco, Monti Trentini, wonderful 4th genertaion Cheeses from the Italian Alps. We especially loved Grana Padano Asiago, Provolone and Aged Truffle-infused Caciotta.

In this episode, learn about sweet treats OTM enjoyed.  We think you will too!

• Ryan Jarahian, The Sweetery, Anderson SC, Wine Sticks, Beer and Bourbon Buddies
• Lee Hedgmon, The Barreled Bee, Spokane WA, BBQ Sauce & Ketchup, Cocktail Additions

Antonio Costello, Antonio Carlo Gourmet Sauces, the real thing aka his Italian family's Recipes. Jeff Kudrick. Five Star Foods, Montauk-inspired, created Glazing Butters, adding fabulous flavors to Seafood 

Michael Berro, Chipoys Savory Sticks. Linda Jodoin, Miss Hannahs Gourmet Popcorn.

Robert Schueller, Melissa's Produce, Vernon CA, sourcing fruits and Vegetables from around the country,and the world. Robert tells OTM about the latest products and trends in the business.

Sebastian Donoso, Winemaker at 1000 Stories Winery, explains how this Northern California got its name--it's a tribute to the history of wine making in the region. Also very special is the use of bourbon barrels for aging of the wines, a process introduced for Zinfandel in 2013. 

Robert Bradley shares his in-depth khowledge of the fascinating country of Peru in his recently published book Eating Peru: A Gastronomic Journey, based on 25 years exploring the country.  OTM enjoyed recalling our own Press Tour visit a few years ago.

Leana Salamah, Senior VP Marketing & Communcations, Speciality Food Association.  This year's Winter Fancy Food event takes place January 21-23 at the Las Vegas Convention Center.  The upcoming summer version to come NY City, Javits Center June 23-25, 2024.

In today's episode, OTM speaks with two wine professionals and enthusiasts from Lompoc, CA.  In this joint interview, OTM hosts are joined by Laura Hughes (Loubd), Winemaker, Sanford Winery, Santa Rita Wine Alliance, Lompoc Wine Region - California, as well as Ken Ostini, Explore Lompoc.  Other wine enthusiasts may recognize the area of Lompoc which was featured in the movie, Sideways, starring Thomas Hayden Church and Paul Giamatti among others.

To kick off 2024, OTM spoke with Rebecca Abbot and Jennifer West. They just published Air Fryer All Day: 120 Tried and True Recipes for Family-Friendly Comfort Food.  In addition to their new cookbook, Rebecca and Jennifer also maintain a blog dedicated to air fryers, Air Frying Foodie.

Michael Harold and Quinn Peeper are sure to be partnering on this very day, for they know plenty about what they call Shindigs. They know all about how to throw a party.  And they decided to write a book, their very first, Classical Shindig: Amateur Artistry from the Simple to the Sublime. Packed with photos and 60 Recipes, these beloved hosts and concert pianists will show listeners how their sense of style enlivens and graces their New Orleans home.

In today's episode, we discuss what is up ahead for the hospitality industry with show favorite, Andrew Freeman, Partner, 2024 Hospitality Trends Report, Carbonate Marketing Agency, San Francisco and Co-founder of AF&Co.

Lior Lev Sercarz, Chef/Owner of La Boite and spice guru, Midddle Eastern Pantry. Rose Wilde, a charismatic, self-appointed Grain Geek, Bread and Roses, with 200 Grain-Forward Recipes

Malek Amrami, Wine Maker, The Vice Napa Valley Wines, Newly appointed to Napa Valley Vinters Board of Directors. Nicholas Wooler, Founder, Pranzo Mediterranean Flavors, owned by W&S Foods Co, launched at 2023 Fancy Food Show.

Polish Vegan Food - Apteka

Su-Mari and Tim Hill, Inventors of The Tea Disk, Winners of Good Housekeeping 2023 Best Kitchen Gear-Coffee+Tea, Delta, BC, Canada

"Drink to Me Only with Thine Eyes" is a popular old song, the lyrics of which are the poem "To Celia" by the English playwright Ben Jonson, first published in 1616. It came to mind as we produced this Episode.

Carey Jones and John McCarthy: Every Cocktail Has a Twist;

Nancy Wekselbaum, New Flavors from The Gracious Gourmet and her new venture Hot Squeeze

Sarah and Tyler Sample, Owners and Beekeepers, True Gold Honey, Lindsay CA; Georgeanne Brennan, Pistachios, a definitive book.

Invitation to a Banquet by Fuchsia Dunlop

Chinese Menu: the History, Myths and Legends behind Your Favorite Foods by Grace Lin

Award winning Food and Drink Writer Andre Darlington just published A Booze and Vinyl Christmas, just in time for you to enliven your seasonal entertaining. This colorful volume features 40 curated Christmas albums,and there are 2 inspired cocktails to match each drink. Andre writes, from Nutcracker to Kelly Clarkson. You will surely sing along as you sip Andre suggestions.

Mark Kurlansky has added to his prolific output with a book all about, the facsinating story of the Rarest Common Food, The Core of an Onion-.Peeling the Rarest Common Food.  More than 300 recipes and numerous savory stories enliven the subject and so do many pen and ink drawings.

Dedicated to gluten free,  the founders of Gluten Free Easy, Esther Anzaroot and Lily Mishaan, know when their products are truly free when their taste testers cannot tell the difference between their GF and non-GF doughs. Carolyn Haeler of Mightylicious, in NY, developed a whole family of allergen-free cookies.  She was driven to create cookies that were healthy and irresistibly delicious. OTM could not resist feasting on every one of the seven flavors. We bet you will not believe their gluten-free offerings.  Check out Mighty Monkey Bakery.

Michal Korkoszcan based in Warsaw can certainly claim to be the voice of Modern Polish Food, much of it Vegetarian, and his new Book underlines, Polish HD: Modern Vegetarian Cooking from Global Poland.

Theresa Halliburton took home 3 Gold Sofis from the most recent SFA trade show, and she told OTM about her obsession with unique applications of sugars and salts as culinary sprinkles and garnishes.  Her Flowerco flavor portfolio also includes artisinal cracker and cocktail cubes.

Natalie Daise is totally absorbed in Gulla Geechee, the present day representation of West African culture in the American South post Slavery.  Natalie just published Okra Stew: A Gullah Geechee Family Celebration, a picture Book that truly includes, history in every  bite and her very own recipe for the traditional stew. You'll be totally absorbed by how Natalie brings Gulla Geechee to life. 

Chef Ravinder Bhogal founded her Vegan/vegetarian Restaurant, Jikoni, in London, quickly winning awards.  Her third Book, just published, is sure to please; Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen.

Ben Parsons, The Ordinary Fellow Fine Colorado Wines, grows grapes at heights of over 6000 feet, extraordinary growing conditions in both climate and soils. Simone Fiori and his wife Clara, using cooperative grown Pinot Noir grapes from the region of Piave in northern Italy, aim to market their La Genisia wines in the USA.

Who is Linda Skeens who truly dominates the State Fair scene in the Virginia-Kentucky area that she has called home for a lifetime of home cooking. She regularly takes home the Blue Ribbons in numerous categories. How fortunate you will be able to enjoy her first ever published mouthwatering downhome dishes in her just published collection of recipes and family stories, in her new book, Blue Ribbon Kitchen.

Lauren Berger and Marla Felton had a great idea - create healthy cookies that also Taste Good, for those who struggle with food sensitivities - and also for that matter those who do not - a category that incudes OTM. So enjoy Real Cookies. 

Amy Thielen calls herself a veteran party thrower. Her new book, Company: The Radically Casual Art of Cooking for others, includes a year of inventive recipes and twenty menus that will rethink the way you entertain. A History of the World in Ten Dinners, is the work of Victoria Flexner and Jay Reifel. The book provides the ability to recreate the past in your own home and truly includes 2000 years and 100 Recipes.

Segment 1 - Ori Zohar of Burlap and Barrel makes his quarterly visit to OTM. Single Origin Spices from around the world, available most conveniently by joining the quarterly Spice Club, recently featuring Desert Hibiscus from central Egypt.

Segment 2 - Grace Lin, Chinese Menu: The History, Myths, and Legends, Behind Your Favorite Foods

First up, Coleen Worthington, co-founder, with husband Gary, of Kneader's Bakery and Cafe..While Kneader's began as a bread-making company, they took on the challenge of baking the most delicous cookies powered by their own proprietary flour blend and it's indeed a family affair. Next Carolyn Haeler, founder of Mightylicious cookies.
According to their website,  in 2012 Carolyn was diagnosed with celiac disease. As a cookie-lover, she spent years seeking out gluten-free cookie brands. Then, while waiting in line holiday shopping, she bought a gluten-free cookie that crumbled entirely after one bite. That’s when she realized there had to be another way. Mightlylicious incorporates 2 vegan options as well as 7 gluten-free Varieties, all equally delicious.

Denise Willi captured our attention with a new entry in the market for functional beverages.  Created from honey and royal jelly. the delicacy worker bees give to their queens among other things,  Beebad has a wonderful combination that is a little bit sparkling and a little bit sweet, with some great flavors too.

John deBary draws on a lifetime of cocktail bars for his latest Book "Saved by the Bellini".  Add this to your liquor library, and you will have a resource for a lifetime of enjoyment for yourself and your fellow cocktail lovers, For OTM it brought back the memory of a great lunch at Harry's Restaurant in Trieste, originaly owned by Bellini Inventor Harry from Venice and NY. 

In the first segment, we interview Toronto-based Nafsika Antipas, creator of Nafsika's Garden, Vegan Cheeses produced in Greece. Nafsika is a writer, TV producer, actress, author and entrepreneur. Her motto has always been, "If You Plant It, It Will Grow." Learn more about her work on social media and the website, Nafsika's Garden.   

In the second segment, the topic moves to soul food, and catch up with Claude Booker, creator of Booker's Soul Food Starters and Seasoning Mixes, reminiscent of tthe American South. These mixes are now produced in Cleveland, OH. 

Grainne Trainor, Owner and Sommelier, G's on Liberty, Pittsburgh, PA, is well known for her innovative wine and cocktail programs. Here she adds scratch seasonal food, comfortable décor and her welcoming vibe.  

Two impressive books you should not miss. First up, the The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks by Niki Segnit which is the follow-up to the first cookbook The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook originally released in 2012.  The second interview covers The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath.

Linda Skeens wins so many blue ribbon prizes at county fairs and similar events she wrote s big book about it, The Blue Ribbon Kitchen. OTM would not be surprised if she is featured on the Today Show. Alison Elliott developed vegan sprinkles named Farmer Foodie. designed to add zest to a wide variety of dishes.  The critical ingredient is cashews  – just sprinkle on a favorite dish or add water to create a creamy sauce for a dairy-free parmesan cheese alternative.

This week's episode originally aired in April 10,2016....Three Brilliant Ladies of Food in America, Joyce Goldstein onetime – Chef-Owner of Square One in San Francisco; Karen McNeil, Wine critic, Oenophile and Broadcaster– Author of The Wine Bible; St Helana CA, Claudia Wu, Publicist, Cherry Bomb, NYC

Every summer Food and Drink Purveyors from around the World, gather in NYC at the Javits Convention Center for the Fancy Food Show organized by the Specialty Food Association. OTM is always among the Media trying to keep track of what is new and interesting.  This week we're bringing you two of most interesting winners of awards called SOFI. Chris Fowler introduced us to Moresh, a product line consisting of Olive Oils and Olive based Condiments, grown in the foothills of the mighty Morocco Atlas Mountains, celebrating the great flavors yielded by the fertile soils and benevolent weather.  Joan Smith told of how the Date Farm, Rancho Meladuco, was created on land that wasn't being used for anything else. And Walmart became a major cutomer for Grinders, a visionary use for imperfect dates which won a new product SOFI.

Linda Scaltzo Eades retiring after a career as a school teacher in Miami, decided that a new venture was in order.  And that’s how Calizo Condiments got started with potions such as Taste of Tuscany Herbs, two different mayos Italian and eggless, and Artichokes Marinated with Oranges (Ann loved these, so Peter asked for more!).  Liz King invented a new and exciting snack, tempeh chips,  Called Mamame, these tempeh treats are fermented and cultured, with six veggie ingredients for the discriminating vegan, and two non-vegan.  OTM could not resist until the small bags were empty. Get more info at MaMame Whole Foods.

OTM loves these marvelous Ice Creams, we think you will too.  Guests include Creaters-inventors Claudio LoCascio, Mochidoki, and Snehee Chaplot, Gallivant Ice Cream and The Food Shop.

In the first segment of this week's show, representatives of two iconic food-beverage brands get together with OTM this week, Cabot Creamery and Guinness Stout.  The combination comes in handsome boxes containing various different flavors and textures of America beloved Mac and Cheese. Adam Farmer, Brian Littlefield , and Amber Sheridan joined OTM in conversation about how this collaboration came to be.  OTM Grandchildren Cate and Philip gave the ultimate Taste Test at lunchtime.  Peter recalled that Dermott Guinness of the founding family was one of his classmates at Cambridge on the 1960s, actually next to graduate in alphabetical order.  Enjoy!

Greg Hozinsky of Coast Packing, based in Vernon, California, told OTM a double story, his company specializes in the supply of animal fats like lard and tallow for discriminating chefs throughout the country. He conducts surveys which explore the proposition that in the world of cooking, fat means flavour.  You will be surprised, even amazed at the results of his surveys, and may even change your fat preference to that of the poetic Mrs Sprat.

Unable to find somewhere in the Chicago area to satisfy their passion for the Traditional Foods of Eastern Europe, Rich Berry and his partners, they decided to make their own Pierogis– and Alexandra Foods was born.  The flavors they now offer include Potato and Fried Onion, Meat, Cabbage, Cheese and Dill, and they have expanded to offer Blintzes too. OTM often partakes of great lunchtime snacks, and we think you will quickly become a fan.  

A few hundred miles away in St Louis, Tamara Keefe abandoned her business career to launch Clementines Naughty & Nice Ice Cream, now offered in numerous fascinating flavors.  OTM issues herewith a warning that once you try this delicious treat you will not stop – no wonder they just won a Gold SOFI award.

In the first segment, OTM talks with Sarah Masoni, one of the Leaders of the Food Innovation Center at Oregon State University.  The Center is focused on the creation of a meaningful marketplaces for American Farmers.  OTM is constantly reminded of the importance Food Crops provide to the national economy.  The new USDA program will create Regional Food business centers, and Sarah is one of the leaders of this effort.

For the second segment, Ann and Peter talk with Jessica and Jeremy Little who have pioneered Rotational Grazing, pasture to pasture every 12 hours for the last 10 years of their Sweet-Grass Dairy located in southern Georgia. Their numerous awards testify to the quality of what they produce, fine quality hand-crafted cheeses. Their herd lives barn-free, grazing year-round thanks to the mild winter, combining to create high quality milk of amazing flavor.

Natalie Keng earned her designation as The Sauce Maven through her leadership as Chief Eating Officer (CEO) at Global Hearth, a business dedicated to Cooking Up a Better world.  OTM found her book Egg Rolls and Sweet Tea, a fascinating medley of dishes from her upbringing in the American South and her Asian heritage.

Founded in 2021 in Philomath, OR by Maureen Nikaido and dedicated to spotlighting cacao farmers from around the world, Moku Choculate handcrafts high-quality, bean-to-bar, single-origin chocolate from raw, direct trade cacao beans. You’ll be enchanted by the elegant packaging, great taste and the stories of the farmers

Jonathan Leal, Milo Whole World, deliciously savory products, made in Ohio. Their products include Barbecue Sauces (Their Cherry flavour is out of this world, and most loved by Peter on Chicken Thighs. Ketchup enhanced with Dill Pickle and Bourbon, and Famous Kream Mustard, are sold under the Brownwood Farms label, a business Milos acquired last year from Michigan and relocated to Ohio.  Milos is a frequent winner of SOFIS and other Awards – when you sample you’ll know why. 

Eric Ersher and his partner have spent the last 10 years perfecting a most humble product line, Soups and Broths. Their Trade Name, Zoup! Their objective, which they have certainly achieved , was to create Soups and Broths of such high quality that were good enough to occupy space on the Menus of their Customers, most of which are Restaurants.  Their Beef and Chicken Broth can be heated just for drinking.  Chicken Pot Pie and Portobello Bisque are examples of truly luxurious soups.

Ed Mitchell and his extended family involvement  with Southern BBQ goes all the way back to the Slavery Era in the small town of Wilson NC.  Read their fascinating story told by Ryan Mitchell and his father Ed in their just published Ed Mitchell's Barbecue: Celebrating the Eastern North Carolina Whole Hog Barbecue of my African American Ancestors. The family will begin a new era when they open their first real restaurant, planned for next year.  In the meantime you’ll be enchanted by the story of the family and their cast of characters.  You can also get their sauces to use at home.  Amy Witzigreuter  has a very different story.  Seeking a way to deal with the dietary needs of her son she created a unique Granola product line at her home in Youngstown OH.  Peter does not have the need for Witzi Raw Granola in his own diet.  He just loves the flavor and the crunch at Breakfast time.  Be sure to try Lemon Raspberry. They make Trail-mixes too!

OTM just loves Seafood, so we could not resist when we heard about the availability  of Krill as a consumer product – we thought Krill was the favorite food of Whales.  So we couldn’t wait to find out the story of Krill as People Food.  We connected with Alfred Nasti, Vice Chairman of Krill Arctic Foods, a business founded to exploit this fascinating and highly nutritious taste treat.  The sample Alfred sent to us was in the small tins reminiscent of the packaging of Seafoods from Spain, Portugal etc.  Don’t be surprised if you fall in love with Krill!  During COVID We had trouble satisfying our Seafood Lust, and we were thrilled to connect with a Boston-based Seafood supplier who was willing to provide OTM with a periodic shipment of top quality and wide variety.  We continue to enjoy Deep Frozen and Superbly Packaged shipments every  few weeks. Such as Octopus, Calamari, Farmed Salmon from Scotland and New Zealand, beautiful Cod, Hake, Halibut from Norway – eat your heart out!!

Kayla Cappiello, Easy Allergy-Free Cooking, navigates lactose intolerance, celiac disease, a nut allergy and more, with Simple and Safe Everyday Recipes for Everyone. Dr. Mike Hernandez, award-winning Casa M Spice, offers an amazing array of powdered spices to go with any given protein--Beef, Hog, Fish (Hooked), Lamb (Good Shepherd), Poultry (Pecking Order).

Lisa Shkolnik and Ann Daw, Brooklyn-Based Crepini; Kat Kavner, Heyday Canning Company, elevated, globally-inspired sauced canned beans.

Michael Benevides, Portugalia Marketplace, Fall River, MA; Andre Darlington, The Unofficial Big Lebowski Cocktail Book, dedicated to the Dude and celebrating the Cult Classic Film’s Silver anniversary. 

Diamantis Pierrakos and his brother expand the production of Greek Native Olives from their family-owned farm in the South Peloponnese region, producing fruit with high phenolic properties, harvested early to yield unique characteristics. Their US Manassas VA-based operations provide storage for the EVOO produced at the Greek groves. Production also includes infused oils and vinegars. Laconiko, the company, has received more international Awards that any other Greek EVOO. 

Susan Gravely discovered the elegant pottery produced in the Amalfi Coast region of Southern Italy more than 40 years ago and decided to start a business. Vietri is an extremely successful USA importer of Italy-created and executed- designs. Susan describes her venture in a beautifully illustrated book, Italy On A Plate, accompanying the narrative with memories, recipes and menus that showcase Italian style, artistic legacy and authentic traditions.

Lizzie Stark,  Egg: A Dozen Ovatures; Heather Mubarak, Stuffed: The Sandwich Cookie Book 

Every calendar quarter OTM Speaks with Ori Zohar, Founder and Partner of Burlap and Barrel, about the latest in single origin Spices. And this weeks episode continues this tradition. Each seasonal shipment includes 4 full-sized jars of spices, including pre-releases of brand-new spices and new harvests of our favorite spices, as well as a delicious collaboration food product, plus recipes and spice stories (and a free-shipping code for your next order)

For this episode, we focus our conversation with Ori about Heirloom Sugars such as Panela Cane Sugar from the Mountains of Colombia and Wood Fired Maple Sugar from the Northeast Kingdom of Vermont.  Ori told us that  the sugar adventure took more than two years, and the results are available through the Spice Club , and they will be sure to  enliven your morning Tea or Coffee.  We can’t wait for what B&B will have next time.

Monica Rogan, Goodnow Farms, much-awarded Goodnow Chocolates and Fine Chocolate Industry Association Board Member, introduces the new FCIA Fine Chocolate Glossary—a work in progress; Alak Vasha, Co-Founder, with husband Kushal Choksi, of Elements Truffles--makers of herb- and spice- infused Chocolates, aligned with the Ancient Science of Ayurveda, as well as Drinking Chocolate--all free of dairy and refined Sugar.

Pam Montgomery, Chukar Cherries, a company named for birds native to the Yakima Valley and other parts of the inland Valleys of Washington State, where this delicious fruit flourishes. An innovative Team specializes in glorious combinations of Cherries, Nuts and Chocolate; Paul Whitney, African Bronze, a business using the local wild honey culture to create profits supporting local communities. The product line includes raw honey with unique therapeutic value as well as honey infused with herbs and spices of exceptional flavor.

Looking for something new in the world of nibblies?  Ann has become an instant Fan of Popadelics, Snacks that are a True Surprise, a Genuine Taste Sensation.  Who would have thought to make them out of Mushrooms?  “Fungal Snacks” made from Mushroom Chips are just the ticket, ask Ann who loves this powerhouse  line of Crunchy Shiitake Chips – try these flavors; Truffle Parm, Twisted Thai and Rad Rosemary.

And the Deep Drinks are Colorful Beverages reminiscent of lemonade styles enjoyed in many of the countries of the Middle East.  You can count on both Startling Colors, as well as Fabulous Thirst Quenching Flavor.  These Drinks definitely live up to their Brand Name Deep Love/Deep Water.  The Founder, DJ Rassech, actively supports many Charitable Causes.  OTM enjoyed his story of how Deep has grown from humble beginnings.  

Jesse Cover discusses Le Gruyere AOP, from Switzerland, often considered “World’s Best Cheese,” prizewinner of numerous international competitions, reflecting more than 10 centuries of artisanal production. Pat Ford presents BeehHive Cheeses, products of a Pioneering Family Team, among the first to rub unique ingredients on the rinds of Creamy Base Cheddars made in the mountains of the State of Utah. Pat Ford presents BeeHive Cheeses, products of a Pioneering Family Team, among the first to rub unique ingredients on the rinds of Creamy Base Cheddars made in the mountains of the State of Utah. Try Barely Buzzed, Queen Bee Porcini, Hatch Chile and Pour Me a Slice infused with Bourbon.  What next?

Skye McAlpine, London and Venice, A Table Full of Love; Recipes to Comfort, Seduce, Celebrate & Everything Else in Between; Christine Flynn, Good Earth Winery and Farm, Niagara Canada, A Generous Meal; Modern Recipes for Dinner.

Perfect Purees are both the Name and Flavors of Outstanding Fruit and other concoctions for Restaurants and Bars from this like-named California enterprise.  Try them in your favorite Cocktail, maybe your very own formula. Perfect purees from California (Napa Valley) enable show-stopping fruit flavors.  The newest in their Zest Collection is Lime. 

All the way for Vancouver Canada come Very special Chocolates for diabetics, without sugar (they use stevia, instead) beautifully designed and hard to resist.  Ross Chocolates available widely in the USA and other countries.  Spokesman Phil Hemmings tells the Diabetic story of how The Founder Owner made his dream a reality.  OTM’s favorites are those draped in Dark, and named for Impressionist painters.

Robert Schueller of Melissas, US largest (and most innovative) Produce Supplier, based in Southern California, makes his Annual Visit with OTM, talking Specialty Produce trends and newest Products for 2023.

Among the items discussed are baby potatoes, always a favorite, from Dutch Yellow to Baby Red and Gemstone, these tiny Jewels are actually grown in Idaho, and can go straight to the plate after gentle cooking. Chayote Squash and Chinese Eggplant bake beautifully.  In the berry department, Pine Berries once only grown in Britain are now being grown Stateside.  Japanese Strawberries are great Hostess gifts in their native land, but at $5 apiece, must be considered a special treat.  Dragon Fruit now comes in more colors, both the Skin and Flesh.  Pink Pineapples are delicious as well as  dramatic in appearance, and for the pocket book.  Melissas takes advantage of opposite hemispheres with Cherries from Tasmania, way down under.  And Cotton Candy grapes  make for a sweet addition to the fresh fruit bowl which Ann often makes for Peter’s Breakfast.  Be sure to check  Melissa’s for frequent additions to what they offer – Melissas.com.

The World’s largest Kosher Wine business, the Royal Wine Corp, took root in Eastern Europe, grew and eventually settled in Bayonne NJ. It now manages a vast portfolio of vineyards and also sources wines from grapes grown by others. According to spokesperson, Jay Buchsbaum, all Royal products follow Kosher principals, but many wine lovers favor Royal’s fine wines for their quality and variety, not because of the Kosher certification. Stars  from Royal’s portfolio include Chardonnays, Cabs, Moscato and Reserve bottlings from Lake County CA, one of the most recent AVAs. Look for Royal wines on the lists of Top Restaurants and at your local wine merchant.

Lisa King, Brownie Points—Brownies of every sort, from the Original Basic Chocolate & Blondies to Fudge, Truffles, Pavlova, Bourbon-infused & more, all gorgeously packaged and ribbon-wrapped; Tom Bannister, Tom’s Perfect 10 Granola, a top take on cereal or snack.

Jeanine Egan, The Cheese School of San Francisco, uniquely the only school in the US devoted exclusively to all things cheese, announces: a new collaboration with Daily Driver; a relocation to a greatly expanded space in San Francisco’s Dogpatch neighborhood; and hugely expanding programs. The only institution of its kind in the USA, The School promises to be a one stop for Cheese enthusiasts and Professionals alike. Dennis Kaser, Le Gruyere DOP, explains what makes Gruyere so very special and why it has won recognition as World’s Best Cheese at numerous international Competitions.  

Kate Kissell, Steeped Coffee; Kevin Sherman, Tractor Beverage: Steeped Coffee uses a proprietary process to create the Coffee Equivalent of a Tea Bag, combining that process with special roasts, to make a very fine cup indeed; Tractor Beverage’s mission is to displace ‘Big Soda,’ with a broad range of flavors—all Certified Organic, Pesticide- Free, Non-GMO--and Delicious! 

Professor Ha-Joon Chang, a prolific author of books well known for their humor as well as their insights into the history of Economics, Food and related topics, discusses Edible Economics (EE), his latest contribution to the field. His distinguished Teaching and Research career began in his native South Korea, followed by teaching positions at Cambridge University and, most recently, at the London University School of Oriental and African Studies (SOAS).

Sisters Leah Su Quirpga and Cammie Kim Lin, (Serious) New Cook: Recipes, Tips, Techniques; Ryan Kim, Kim’C’s Market, upscale Korean ingredients, including freshly-milled rice.

Pursuit Spirits took a big risk to Develop  a Bourbon, that the World hadn’t seen yet, Winning  Double and Single Gold Awards in the 2022 John Barleycorn Competition.   Their Pursuit United is a blend of 3 different Mashbills from Bardstown KY, Finger Lakes NY and undisclosed TN.  Even more differently Pursuit has raised capital ($2.5m worth) specifically for the purpose of  providing input to their own Blended production.   King’s County Distilleries marches to the proverbial Different Drummer. The first Distiller 0f the modern era in Brooklyn, Kings produces a Plethora of Bourbon and Rye blends including unusual ones containing Peat and Chocolate, and several sold at Cask strength. OTM has been enjoying this great variety of America’s  favorite tipple, and we’re sure you will too.

Andy Murray grew up in a large and busy family, which cooked and ate together for decades.  His just published Eat, Drink and Be Murray chronicles these Culinary Adventures, which are captured in his  newly published biography  Eat, Drink and be Murray. No relation to Tennis Andy and Movie Star Bill, this Andy enchants with stories of his life in the Kitchen in cities around the USA.  His Culinary adventures will have you thirsty for more of the same, and will send you rushing to your favorite food emporium to emulate Chef Andy in your own kitchen.  And you’ll  feast on long forgotten treats. Heloise Brion’s Franco American Roots combine to foster a convivial atmosphere with recipes to match, and memorable ideas to enhance table settings for every occasion.  Find the excitement in Miss Maggie’s Kitchen.

This week’s program is dedicated to On the Menu’s interview with Charlie back in
the early years of our Podcast. and a recently released Documentary, now
available,’The Rise and Fall of Charlie Trotter’. Here’s where to find the film.
https://www.imdb.com/video/vi4239639833/?ref_=tt_vi_i_1,
The pandemic may have delayed plans for the theatrical release of a
documentary about legendary Chicago chef Charlie Trotter, but soon the general
public will finally get to see the film. Critics have already screened Love,
Charlie: The Rise and Fall of Chef Charlie Trotter with the Sun-Times critic Richard
Roeper gushing, giving the movie 3  1 ⁄ 2  stars. The movie, written and directed by
Rebecca Halpern, was lauded as it made its way through the festival circuit last
year. The film shows Trotter’s ascension to an internationally known chef and as a
kitchen leader whose anger vexed his staff. Trotter’s Lincoln Park restaurant was a
culinary destination from 1987 to 2012. The chef died in 2013. Anthony Bourdain
and Julia Child make appearances in the film. Several high-profile Chicago chefs
including Grant Achatz (Alinea), the late Homaro Cantu (Moto), Giuseppe Tentori
(GT Fish & Oyster), and Graham Elliot worked in Trotter’s kitchen.
Our Interview makes up today’s OTM Episode. Sadly we did not have the
opportunity to record the promised sequel.

Andrew Freeman, AF&Co and The Carbonate Group, the 2023 Hospitality Trends Report (and a look back at the companies' 2022 predictions). Check out their website: https://www.afandco.com. Coverage includes: Restaurant Marketing | Hotel Marketing | Hotel Public Relations | Food Marketing | Food Public Relations.  

Mary Ann Esposito, Host of Ciao Italia, adds to her Award-winning output of over 14 Cookbooks and Numerous TV programs with just published Ciao Italia: Plant, Harvest, Cook, which is sure to help you succeed in both your Garden and your Kitchen with Crops and Recipes in the Italian Tradition.

Ori Zohar of Burlap and Barrel makes his regular visit to On the Menu, introducing you to exciting new Spices from small Growers around the World.  And you’ll want to augment your Culinary Toolkit with a Spice Grinder made to their specifications.

Sweet Suite: Rose Levy Beranbaum , The Cookie Bible; Amy Hepler, Scamps Toffees.

Kurt Oriol, Founder and CEO, Campo Grande, Iberico Pork, “the Wagyu of Pork,” From Heirloom Iberian Pigs, the combination of Genetics, Lifestyle and Diet, delivered to your door. Rose Levy Beranbaum adds to her Library of definitive publications about Sweet Treats with her latest Tome, The Cookie Bible. Thrill to every one of these tips and delicious Recipes.

Prolific Author Andre Darlington, Bar Menu, provides more than 100 food and drink recipes for Cocktail Hours at home; Annette Joseph, At the Table of La Fortezza, tells how she and her husband transformed a 12th Century Tuscan Castle into a Fine Culinary Destination. You can share the enchantment in her new book and visit in person.

• Chef Julian Clauss-Ehlers, Co-Author, Eating Together-Being Together; Lewis Chester, Founder and Head, Gerard Basset Foundation, Golden Vines Awards

Alexssandra Crapanzano, Gateau,The Surprising Simplicity of French Cakes, earns a spot on your go-to cookbook shelf; Lauren Thomas, The Modern Hippie Table, Recipes and Menus for Eating Simply and Living Beautifully.

For this week's episode, we take a look back at an interview with chef and cookbook author Ollie Dabbous from late in 2021.  Ollie is the chef at Hide, located in London, England.  Find out more about Hide and Ollie: https://hide.co.uk/ollie-dabbous

Molly Gilbert, Sheet Pan Sweets: Simple, Streamlined Dessert Recipes; Stephanie Kriebel, OMG Pretzels.

George Duran, Folio Cheese, Mighty Sesame Co., Wonder Melon & Beetology; Aviva Wittenberg, Lunchbox.

Description:Alice Feiring, Journalist, Wine Author and Podcaster, The Feiring Line, NYC, https://www.alicefeiring.com/, Natural Wine for the People; Martin Murray, Founder and Distiller, Rock Rose Gin, Dunnet Bay Scotland, https://www.dunnetbaydistillers.co.uk/rock-rose-gin/; Daniel Pierce, Professor, Historian and Moonshine Lover, UNC-Ashville/ Tar Heel Lightnin'

Join us this week as we revisit our trip to Italy in 2012.  Buon Appetito!

Join us for this week's retrospective as we revisit a selection from our interviews through the years with the iconic Lidia Bastianich.  We hope you enjoy this trip down memory lane.

Tune in for this week's episode featuring interviews with Kim Kushner, author of the Modern Table: Kosher Recipes for Everyday Gatherings, Olivia's Croutons, and Q9 Superfoods.  Please listen and enjoy!

John Chantarasak, Kin Thai; Estella Schweizer, Let's Go Nuts; Chef Michael Antinorsi,  Chuao Chocolates. 

Oliviero (Olli) Colmignoli, Olli Salumeria; Jessica Formicola, Beef It Up!, Pierre Guerin, Henri Hutin Fromagerie.

Hershit Gupta & Elliott Curelop, Madhu Chocolate; Pratik Rijal & Nish Banskota, Nepal Tea Collective; Oliver Milman, The Insect Crisis.

Paul Hollywood, of The Great British Baking Show fame, Bake: My Best Ever Recipes for the Classics; Adam Cohen, SNAX-Sensational--Cookie Pop & Candy Pop + Vintage Italia Pasta Straws; Laura Sorkin, Runamok Maple Syrup & Infused Honeys. 

Lawren Askinosie, Askinosie Chocolates; Emanuel Schmerling, Milkboy Chocolate; Todd Goldstein, Whoa Dough. 

Finn Walter, The Nicolett, Lubbock TX; Sean Enright, Spork, Pittsburgh PA. But also innovating the hard stuff:  Todd Manley, Mutiny Island Vodka 

Pierre Thiam, Yolele; David Schmunk African Dream Foods; Eleanor Ford, The Nutmeg Trail. 

Correction to June 26 Episode

WE MADE AN ERROR IN POSTiNG THIS EPISODE.THE CORRECTEED  VERSION WILL BE POSTED ASAP.  WE/RE SORRY FOR THE INCONVENIENCE

Marie Krane, Tomato Bliss, https://tomatobliss.com; Minnie Luong, Chi Kitchen, https://www.chaikitchen.com/;; Ronda Brittian, Ronda's Fine Foods, https://rondasfinefoods.

Amelia Bilbeisi, Onsuri Olive Oil, from Jordan, https://onsurioliveoil.com/pages/about-us; Michael McCowan, Garcia De La Cruz, Fine Olive Oil from Spain, https://www.garciadelacruzoliveoil.com/,; Veronica Montanaro, Tartuflanghe Truffle Products from Italy. https://tartuflanghe.us/, And Happy Father's Day and Juneteenth

Joan MacIsaac, Founder, Effie's HomeMade, https://effieshomemade.com/; Kate McAleer, Creator, Bixby Chocolates, https://bixbychocolate.com/; Alexis DeBoschnek, https://www.alexisdeboschnek.com/, To the last Bite       

Paula Lambert, Founder, The Mozzarella Company, Pioneer in American Specialty Cheeses, https://www.mozzco.com/; Sotiris Kitrilakis, Big Picture Foods - Products from Greece. https://bigpicturefoods.com

Lisa and Sally Ekus, The Ekus Group, https://ekusgroup.com/, invented Food & Dining PR; Ori Zohar, Burlap and Barrel, https://www.burlapandbarrel.com ,Spice News; Anna Vocino, Eat Happy Kitchen https://eathappykitchen.com/..

  Countess of Carnarvon, Seasons at Highclere Castle (Filming site for Downton Abbey); Jane Churchill and Emily Astor, Entertaining in Style, Cliveden.

Robin Pearl, Founder & Partner, SunShrimp, https://sunshrimp.com/; Nialls Fallon. Founder, Minnow World, Importer of Canned Seafoood, https://minnowworld.com/; David Habib, Yo-Mama. Heirloom Pasta Sauces, https://yomamasfoods.com/.

Cathy Barrow, https://www.cathybarrow.com/, Bagels, Schmears, and A Nice Piece of Fish; Erika Bruce, Le Beau Gateau, https://www.lebeaugateau.com/; Linda Yinger, American Farms Produce, https://www.americanfarmsproduce.com/.

Ethan Frisch, Partner, Burlap and Barrel, Queens NY, https://www.seriouseats.com/ethan-frisch-5118681, Roxanne Wyss and Kathy Moore, http://www.pluggedintocooking.com/, Plugged In, The Best Cast Iron Baking Book; Angelina McClean and Francesca Fericano, Little Shop of Bagels, https://www.ashlandlittleshopofbagels.com/about-us/,

Diane Cowdrey, Inventor, Sweet Diane’s Granola, https://sweetdianes.com/; Jovani Prince, the Cracker King, Artisan Gluten Free Crackers, https://thecrackerking.com/; Samantha Skyring, Oryx Desert Salt from SW Africa, https://oryxdesertsalt.com/.

Kathy Katin-Grazzini, Kathy's kitchen. Editor, Vegworld , https://www.cathyskitchenprescription.com/, Love the Foods that Love You Back; Brett Cramer, Founder, The Spice Lab,& Recent Buyer of Nom Nom Paleo Seasoning Collections, Rubs and Dips, https://cms.thespicelab.com/.

Mary Lindemann, Pine River (Many Flavor) Cheese Food Cups, Newton WI, https://www.pineriver.com/; Eileen Gannon, Sunday Night Foods, Fabulous Chocolate Sauces, Frederick MD, https://sundaynightfoods.com/

Eric Haeberli , We Love Jam, San Francisco, https://www.welovejam.com/; Rippy and Sukhdev Singh, Khalsa Salsa, Beaverton OR, https://www.khalsasalsa.net/; Chelsea Goucher, Foraged and Found, Ketchikan AK, https://foragednfound.com/.

Specialty Foods + A Happy Book: Nazie & Billal Sidiq, Bolani Flatbreads, Spreads & Sauces, SF CA; Ann Riffice and Lisa Maute. Frescobene Artisan Sauces, Fairfield CT; Leah Hyslop, The Brownie Diaries,Reading UK

Great New Cookbooks – Rule Britannia and Vive La France: Jane Churchill and Emily Astor, Cliveden, Entertaining in Style; George Benard, Ferrandi. Paris, Fruits and Nuts

Jeff Sedacca, CEO and Myra Tallerico GM, Sterling Caviar, Elverta CA, Farm raised Sturgeon Fish and Caviar; https://sterlingcaviar.com/; Amy Rosenfield, Owner, Mon Aimee Chocolat, Pittsburgh, https://www.monaimeechocolat.com/.

Hayden Crawford, Partner, Collins Street Bakery, Fabulous Fruitcake for a Century, https://collinstreet.com/; Matt Haines, The Big Book of King Cake, Not just for Mardi Gras, https://www.matthaineswrites.com/.

Steve Gonzalez, Sfoglini, Pasta, Cascatelli, Made in the USA, ; https://www.sfoglini.com/, Mark Andrus, Mark’s Mindful Munchies, https://www.specialtyfood.com/organization/246992/marks-mindful-munchies-inc/

Much Celebration in Cartmel, Cumberland, UK  for our Good Friend Chef Simon Rogan on his much-deserved 3rd Michelin Star, https://www.lenclume.co.uk/; Then Lisa Steele, The Fresh Eggs Daily Cookbook, https://www.fresheggsdaily.blog/p/lisa-steele.html; & George Weaver, Nature's Yolk Eggs/Utopihen Farms, https://utopihenfarms.com/.

Scott Kaylin, Kaylin & Kaylin Pickles, Keeps On Inventing, https://www.kaylinandkaylin.com/; Robert Schueller, Melissas Produce, Knows What's Hot in On-Line Groceries, https://www.melissas.com/.

Jeff and Jenny Pennington, Pennington Distilling Company, Nashville TN, https://penningtondistillingco.com/; Andy Whitehead, FigBrew, Huntington AL; https://figbrew.com/.

Ori Zohar, Burlap and Barrel, NYC, Unique Single Source Spices & B&B's exciting Spice Club, https://www.burlapandbarrel.com/pages/contact-us; Atsuko Boyd, Pairing Salts--a new concept, Philadelphia, https://pairingsalts.com/.

 Michelle Tam, https://nomnompaleo.com/, San Francisco, Nom Nom Paleo Lets Go, Dee Rattali, London, https://www.fortitudebakehouse.com/ Baking with Fortitude

Felicia Cocotzin Ruiz, Earth Medicines, https://www.kitchencurandera.com/; Christy Denney, Scrumptious, https://www.the-girl-who-ate-everything.com/.

Britton Walsh, Beehive Creamery, Ogden UT, https://beehivecheese.com/; Makenna Held, The Courageous Cooking School/ https://www.lapeetch.com/  Grasse France.

Corey Mintz, The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, Winnipeg Canada; Dr. Jonathan Carp, The Miracle Noodle, https://miraclenoodle.com/

Anne-Solenne Hatte, Tasting Vietnam: Flavors and Memories From My Grandmother’s Kitchen; Vina Patel, From Gujarat with Love: 100 Authentic Indian Vegetarian Recipes

Laura Sorkin, Runamok Maple, Fairfax VT, https://runamokmaple.com/. Sarah Conezio and Isaiah Billington, Keepwell Vinegars/White Rose Miso, Harrisburg PA, https://www.keepwellvinegar.com/.

Ollie Dabbous, Hide, Piccadilly, London, https://hide.co.uk/ollie-dabbous, Essentials; Brandon Hoy, Roberta’s, Brooklyn, et al, http://www.robertasbrooklyn.net/, Roberta's: Still Cooking

Lidia Bastianich, Chef, Author, Restaurateur, PBS TV star, https://lidiasitaly.com/, Lidia’s: a Pot, a Pan and a Bowl; Andrew Freeman, afandco & The Carbonate Group. and Candace MacDonald, The Carbonate Group, Top Ten Hospitality Trends for 2022 - Through The Looking Glass, https://www.afandco.com/,

Rebecca Lang, Rebecca Lang Cooks, Y"all Come Over https://rebeccalangcooks.com/project/; Mary O’Donnell, Founder, Terrapin Ridge Farms, Jams, Sauces, Mustards, etc https://terrapinridge.com/

Laura Chanel, St Benoit Creamery, Websterville VT, https://www.vermontcreamery.com/; Taylor Smith, Founder, Broma Dark Chocolate, https://www.eatbroma.com/.

Francisco Rivera and Translator Adolfo, Guainos, Gourmet Products, including EVOO & Membrillo (Quince), Almeria, Spain, https://guainos.com/; Enza Cianciotta, Solenzi (aka Flavor Revolution), Toronto, Free-From Foods, https://solenzi.com/.

Adam Edwards, Brand Ambassador, Rabbit Hole Distillery, Louisville KY, https://www.rabbitholedistillery.com/; Tempe Reichardt, CEO, Gabriel-Glass North America, Napa CA, https://gabriel-glasinternational.com/.

Abra Berens, Grist: A Practical Guide to Cooking Grains, Beans, Seeds & Legumes, https://www.abraberens.com/; Grist; Dylan Thuras, Gastro Obscura: A Food Adventurer’s Guide, https://www.atlasobscura.com/gastro, 

The Countess of Carnarvon, Highclere Castle, film site for Downton Abbey, Seasons at Highclere, https://www.highclerecastle.co.uk/ ; William Woys Weaver, Roughwood Seed Collection, https://www.seedways.org/ Flavors from the Garden

Laurie Woolever, http://lauriewoolever.com/, Bourdain: the definitive Oral Biography; Scott Bridi, Chef/Partner, Brooklyn Cured, https://www.brooklyncured.com/.

Truffles and the Dogs who love them: Rowan Jacobsen, Truffle Hound http://www.rowanjacobsen.com/; Talking Treats: Keri and Greg Hayes, Whey Better Cookie Co, Brighton MI, https://www.wheybettercookieco.com/.

Rebecca Asthaler, Partner, Fulgurances Restaurants, Paris and Brooklyn, https://fulgurances.com,; Adeline Druart, President, Vermont Creamery, Websterville VT, https://www.vermontcreamery.com/. 

Cassy Joy Garcia. Nutrition Consultant, San Antonio, https://fedandfit.com/, Cook Once Dinner Fix; Cal Peternell, Bay Area CA, http://www.calpeternell.com/. 22 year Chef at Chez Panisse, Burnt Toast and other Disasters.

Francisco Migoya, Head Chef, The Modernist Cuisine Project, Modernist Pizza, 3 Volumes,  https://modernistcuisine.com/ Seattle; Dorothy Kalins, Founding Editor-in-Chief, Saveur Magazine, much-awarded magazine editor & cookbook collaborator, James Beard Foundation Whos who in Food and Beverage. https://lithub.com/author/dorothykalins/, The Kitchen Whisperers

Our Vegetable-Forward Foodscape: Richard Landau, Partner, Vedge Restaurant, Philadelphia, https://www.vedgerestaurant.com/about/;

Deborah Madison, San Francisco, Known as The Queen of Greens. http://deborahmadison.com, An Onion in my Pocket 

Christine Sahadi Whelan – Her Family Heritage in Spices and a Definitive Cookbook on How To Use Them, Sahadi Flavors of the Sun https://sahadis.com/, 

Ori Zohar, Co-Founder, Burlap and Barrel, Status notes on Afganistan Spice Farmers + 2 new Flavor Sensations, https://www.burlapandbarrel.com

Aisha,Ibrahim, Executive Chef, Canlis Restaurant, Seattle, https://canlis.com/; Katarina Cermelj, https://honestcooking.com/author/katwhisk/, Baked to Perfection-Delicious Gluten-Free Recipes with a Pinch of Science.

Randall Grahm joins Gallo to design and develop California Wines themed The Language of Yes, https://www.languageofyeswine.com;

Ben Tish, Chef, London, https://www.chefbentish.com/; Sicilia: A Love Letter to the Food of Sicily; Robert Schueller, Director of Marketing, Melissa's Produce, LA, https://www.melissas.com; https://www.hatchchilefest.com

David Stone, Executive Chair and Founder, Go Forager, https://www.goforager.com/, Portland ME; Kristin Bryan, Better Than Beef, https://thechefsisters.com/, 

Vegetable-Forward Deborah Madison, http://deborahmadison.com/, An Onion in my Pocket; Joshua David Stein, Author of 17 Cookbooks, turns his attention to  how Master Chefs cater for their Offspring, Cooking for Your Kids

Dr. Uma Nadoo, https://umanaidoomd.com/, This is your Brain on Food; Maria Kretschmann, Artist & Apple Grower, After the Fall Cider,  Rochester PA https://www.afterthefallcider.com/.

Jacob Kenedy,  chef/patron of Bocca di Lupo, Gelupo and Plaquemine Lock. London, http://www.boccadilupo.com/; Gelupo Gelato; Donatien Monod , Les Comtes de Provence, Peyruis France, https://www.comtes-de-provence.fr/en/

Chris Carter Founder, Porter Road, https://porterroad.com/, Nashville TN,  and online; Rob Howell, Head Chef, Root, https://www.rootbristol.co.uk , Bristol UK, Small Vegetable Plates./ Author/ Root 

Kim Tait, 5th generation Tait Farm Foods, Centre Hall PA, https://www.taitfarmfoods.com/; Michael D Amato, Natalie's Orchid Island Juices, https://www.orchidislandjuice.com/>

Meathead Goldwyn, recently admitted to the BBQ Hall of Fame, https://amazingribs.com/; Mike Lang, Grillographer for Weber Grills, One-Beer Grilling https://www.weber.com/on/demandware.store/Sites-US-Site/en_US/Login-Show/

Julia Turshen, Simply Julia—110 Easy Recipes for Healthy Comfort Food (www.juliaturshen.com);  Caroline Cotto & Claire Schlemme, Renewal Mill ( www.upcycledfood.org); Michael Chou, The Ergonomic Food Slicer (www.midnightkitchentools.com)

Ori Zohar, Partner, Burlap and Barrel, NYC, https://www.burlapandbarrel.com/--Grains of Paradis, Iru (fermented Locust Beans), Salinas Crystal Salt; Kate Lebo, Owner, Pie School, Seattle, https://katelebo.com/pieschool/: The Book of Difficult Fruits

Richard Landau, Partner. Vedge. Philadelphia. https://www.vedgerestaurant.com; Gary and Susan Snow. Tabletree Juice, Big Fork MT. https://tabletreejuice.com/

Vanessa Seder, Portland ME, http://www.vanessaseder.com/, Eat Cool: Good Food for Hot Days; Amber-Jean Nickel. President, Hancock Gourmet Lobster. Topsham ME, https://www.hancockgourmetlobster.com/; Lindsay Gardner, https://lindsaygardnerart.com/, Why we Cook

To donate to India - Giveindia https://www.giveindia.org/aboutus & Jose Andres, World Central Kitchen, https://wck.org/;  Hari Nayak, Chef, Café Spice, Cockeysvlle MD ,https://cafespice.com/; Adam Wilson, Chef, Vitamix 100th Anniversary Cookbook, Olmstead OH, https://www.vitamix.com/us/en_us/Corporate-Information.

Raffi Vartanian & Patrick Johnson, Founders, Ziba Foods, Heirloom & Wild Grown  Superfoods, https://zibafoods.com/; Thomas Magee, Founder, Wildcat Imports, Orchards of Laila, Award-winning Olive Oils imported from Lebanon, Southampton NY, https://www.bizapedia.com/people/new-york/brooklyn/thomas-magee.html.>www.orchardsoflaila.com

Nora Ganley-Roper and Adan Polonski, Founders, Lost Lantern, https://www.lostlanternwhiskey.com/, NYC; Andre Darlington Liquor Expert/writer, Philadelphia, http://www.andredarlington.com/ Booze Cruise: A Tour of the Worlds Essential Mixed Drinks.

Jennifer McLagan, Blood, Toronto, https://www.jennifermclagan.com/; Sally Erickson, Founder, Vejibags, https://www.vejibag.com/, Eastport Maine; Mark Gudaitis & Luke White, Founders, Evermill, Pantry Spices and  Rack System, https://evermill.com/, Los Angeles

Ryan Riley, Cookbooks & Cookery Schools to Restore the Palates of Cancer and Covid Patients, Brighton, UK, Life Kitchen + Taste and Flavour; Matthew Raiford, Chef & 7th Generation Family Farmer, Northern GA,  Bress-N-Nyam

Ori Zohar, Partner, Burlap and Barrel, NYC, https://www.burlapandbarrel.com/; Mac Anderson, Partner, Cleveland Kitchen, Organic Artisinal  Sauerkraut, https://www.clevelandkitchen.com/; Jim Lawlor, Founder, Pickled Pink, Peachtree Corners GA, https://pickledpinkfoods.com/.

Pete Soergel, Winemaker, Lynmar Estate, Sonoma, Russian River CA https://lynmarestate.com/; Brian Treacy, President, Sagamore Spirit Distillery, Rye Whiskeys, including Distiller's Tequila Finish; https://sagamorespirit.com/, Baltimore MD

Analiese Gregory, Franklin Restaurant, Hobart Tasmania, https://www.zomato.com/tasmania-tas/franklin-hobart, How Wild things Are; Zoe Adjonyah, Zoe's Ghana Kitchen, https://www.zoesghanakitchen.co.uk,   

Bill Guyton, Fine Chocolate Trade Assoc; https://www.finechocolateindustry.org/, Arlngton VA;, Mark Grunhut and Tori Halfon, Astor Chocolate,  https://astorchocolate.com, Lakewood N.J;

Samir Giha, Cacoasuyo, Lima Peru, https://cocoarunners.com/maker/cacaosuyo/

Anna Campbell, Creative Director, Elk Cove Vineyard, Gaston OR, https://elkcove.com; Marguerite Merritt. Rogue Creamery,Central Pointt, OR. https://roguecreamery.com (Jeff Shepherd, Chocolatier), Lillie Bell Farms, http://www.lilliebellefarms.com//

Gary Paul Nabhan, Agriculterist. University of AZ. Jesus for Farmers and Fishers: Justice for all those Marginalized by Our Food System; Erin Reifsnyder, Restaurant After Hours, a Support System for Food Workers, https://restaurantafterhoursorg/>

Alisa Fasnacht, Farmer, Lifestyle Boxes, Special Green Collection for March 17, The Marketplace at Emerald Valley Farm Store in Washington PA, https://themarketplacevfs.square.site/; Dale Murden, Texas Citrus Mutual, President and Grower, https://texascitrusindustry.com/. Mission, Texas; Mohammad Salehi, Founder, Heray Spices, Chicago, www.herayspice.com.  

Sukey and John Jamison, Sheep Farmers, Latrobe PA , Authors of Coyotes in the Pastures, A Wolf At The Door, https://www.jamisonfarm.com/; Joseph Tychonievich, Joseph Gardens, Wiliamsburg VA , https://www.josephgardens.com/ and Liz Kozik, The Comic Book Guide to Growing Food.>

Alisha Lumea, Marketing & Communications, Wulf's Fish, Boston MA, https://wulfsfish.com/, Fine Seafood, from around the World; Robert Schueller, Melissa's Produce, https://www.melissasfarmfreshproduce.com, Los Angeles, Specialty Fruit & Vegetables.

Bridgette Taylor, Harridan Vodka; https://www.harridan.com/story; Kat Hantas, 21Seeds Tequila, https://www.21seeds.com/; Jacqueline Day. Banff Canada, Real Treat Cookies, https://realtreat.ca/.

Hilary Scheinbaum, Trend Journalist and OnAir Host, http://www.hilarysheinbaum.com/ The Dry Challenge; Calum Franklin. Head Chef at The Pie Room. The Rosewood. Hotel London, https://holborndiningroom.com/recipes/, https://www.rosewoodhotels.com/en/london/media/press/2020/the-pie-room-cookbook./ The Pie Room: 80 achievable and show stopping Pies and Sides .for Pie Lovers Everywhere

Nik Sharma, Award Winning Food Author and Photographer, LA, http://abrowntable.com/ The Flavor Equation; Susan Herrmann Loomis, Owner, https://onruetatin.com/, Paris, Producer, Dancing Tomatoes, https://dancingtomatoes.com/, & author Plat Du Jour: French Dinners Made Easy.

Ori Zohar Co-Founder, Burlap and Barrel, Spice Club,. NYC, www.burlapandbarrel.com; Lara Lee (Agung).Kiwi and Roo, London, https://kiwiandroo.com/ Coconut and Sambal: Recipes from my Indonesian Kitchen

Olivia Wright,. Winemaker. Knotty Vines from Rodney Strong. Healdsburg CA, https://knottywines.com/; Doug Diefenthaler. Co-Founder, Vara Winery and Distillery. Albuquerque NM, https://varawines.com/

Evan Pohl, Sales & Marketing Director, Pittsburgh Pickles, Verona PA, https://www.pittsburghpickle.com/; Emily Richards, Ontario & Sylvia Kong, Alberta, Canada, https://www.bestofbridge.com/, Best of Bridge series: 5 Ingredient Cooking; Margret Zeiler, Austria Mountain Cheese,https://www.facebook.com/EuropeHomeofCheese//,   

Carly Kellog Knowles, Registered Dietician, https://carlyknowles.com, Portland OR/ The Nutrionist's Kitchen; David Benscoter. The Lost Apple Project, https://en.wikipedia.org/wiki/Lost_Apple_Project, https://www.facebook.com/lostappleproject/

Asha Gomez, The Third Space, Atlanta, https://www.ashagomez.com/, I Cook in Color: Bright Flavors from My Kitchen and Around the World; Durkhanaj Ayubi; Adelaide Australia, Parwana: Recipes and Stories From an Afghan Kitchen>

Adrian Hoffman, CEO/Co-Founder, Four Star Seafood & Provisions, San Francisco;; Rebecca Earle, Professor, University of Warwick UK, Professor Rebecca Earle (warwick.ac.uk)/ Feeding the People: The Politics of the Potato.

Amanda Kludt. Editor-in-Chief, Eater, Amanda Kludt Profile and Activity - Eater, Eater Wine Club, Eater Wine Club | Eater Wine Club | Monthly Bottles Picked by Industry Pros; Ana Maria Romero Mena, and Juan Coronado, Mijenta Tequila, Jalisco, Mexico, Mijenta Tequila | Premium Tequila From Jalisco, Mexico (mijenta-tequila.com); Tavi Eggerston. Founder, Tavi Tequila, Tavi Tequila - EverybodyWiki Bios & Wiki>

Sam Zien, TV Chef, https://en.wikipedia.org/wiki/Sam_Zien, Sam the Cooking Guy: Recipes with Intentional Leftovers; Beatrice Ojakangas, The Soup and Bread Cookbook, https://beatrice-ojakangas.com/ ; Emily Contois. Asst Prof, University of Tulsa, Diners, Dudes and Diets

Andrew Freeman, Principal, AFandCo + Carbonate, San Francisco, 2021 Hospitality Trends https://www.afandco.com/what-we-do/, https://www.afandco.com/whats-trending/. Danielle Alvarez, Chef, Fred's Restaurant, Sydney, https://merivale.com/venues/freds/, Always Add Lemon: Recipes you want to cook-Food you want to Eat

Robert Schueller, Director of Marketing, Melissa's Produce, Los Angeles, nation's largest range of Produce, https://www.melissas.com/, Organic Fruits and Vegetables, Pantry Boxes, Community Contributions, Nationwide Delivery; Lisa Scali, Director of Sales and Marketing, Oceans Balance, South Portland Maine, http://www.oceansbalance.com/who-we-are-1, Seaweeds and Seaweed-based Products.

For Sweets Mavens--especially chocoholics: Tom Rogan, Owner, Goodnow Farms, Sudbury MA, https://goodnowfarms.com, Ultimate Bean to Bar Chocolate and Cocoa Powder; Michael Pollock, Owner, Maggie Lyon Chocolatiers. Atlanta GA, https://www.maggielyon.com/, for 40 years; Susan Palmer, Little Red Kitchen Bakeshop; NYC, https://littleredkitchenbakeshop.com/; Cookies, Especially Cookie Pies.

Laurent Drouhin, Domaine Drouhin, https://domainedrouhin.com/,  Dundee Hills OR, and domaine drouhin burgundy france; 2018 Chablis, Chorey les Beaune; Natalie Magliarini, Cocktail Designer, https://www.beautifulbooze.com/about-natalie-migliarini/ Beautiful Booze: Stylish Cocktails to make At Home; Nick Spencer, Spirit Sauces and Jolly Posh Foods, Hot Sauces and Marinades infused with Premium Liquor, https://spiritsauces.com/. Western Springs IL

Teresa Lust. Author, Cooking School Owner in Piemonte Italy. http://teresalust.com/, A Blissful Feast: Culinary Adventures in Italy's Piedmont, Maremma and Le Marche; Donna Lennard, Partner, Il Buco and other Restaurants, NYC and Ibiza Spain, https://www.thecut.com/2019/12/in-her-shoes-il-bucos-donna-lennard.html, Il Buco: Stories and Recipes; Also, Cecelia Chiang, Pioneer of authentic Chinese Cooking in USA, passed away at age 100, We replay our OTM interview with her from 2007, RIP wonderful Cecelia, https://www.aol.com/cecilia-chiang-chef-brought-real-034338962.html

Marion Nestle, New York University,  https://www.foodpolitics.com,  Let's Ask Marion/; Matt Sartwell, Kitchen Arts and Letters, NYC, https://kitchenartsandletters.com/; Julia Coney, Founder, Black Wine Professionals, Washington DC, https://www.blackwineprofessionals.com. . 

Ori Zohar, Partner, Burlap and Barrel, Queens NY https://www.burlapandbarrel.com/collections/all, Ethically grown Spices from Around the World – this episode 4 Different Peppercorns; Jim Pachence CEO, The Serious Foodie, Bradenton FL, World-inspired Spice Rubs & Marinades, https://serious-foodie.com/; Brandon Clark, Clark and Hopkins, Artisan Pepper Sauces and Bloody Mary Mixes, https://clark-and-hopkins.myshopify.com/, Middleton VA,

Trini Amador, Gracianna Wines, Healdsburg CA, https://www.gracianna.com/; Augusto Pestana, Business Director. Apex-Brazil, Sparkling Wines from Brazil, https://www.gobrazilwines.com/, Amaze. Miolo, Casa Perini, Garibaldi, Moet Chandon.

Laura O’Brien, Josephine’s Feast - Jams and Preserves, NYC and Long Island, https://josephinesfeast.com/; Roberta Intrater. Bert's Bites - Sweet Crunchy Snacks, Chevy Chase MD and SF,  https://www.bertsbites.com/.; Daniel Herskovic, Mayana Chocolate, Artisan Chef-Created Chocolates, Spooner WI, https://www.mayanachocolate.com/

Sara Stender Delaney, 3 Mountains Beverage – Silverback Carbonated Teas, Silverback Beverage, Ashville NC, https://silverbackbeverage.com//; Charlie Berkinshaw, Founder, Elements Shrubs and Shrub Sodas; Arlington VA, https://www.elementshrub.com/; Ian Burrell, International Spirits Ambassador,  Equiano Rum, Mauritius and Barbados, https://rumfest.co.uk/

Kate McDermott, Pie Camp, Port Angeles WA, https://artofthepie.com/ Pie Camp; Olly Smith, Broadcaster and Author, https://www.ollysmith.com/, Fizz: 80 Joyful Cocktails and Mocktails for Every Occasion.

Belinda Smith-Sullivan, Trenton SC, http://chefbelindaspices.com/ Let’s Brunch; Claire Tansey, Toronto Canada, https://clairetansey.com/ Dinner uncomplicated; Tara "Teaspoon" Bench, Live Life Deliciously, NYC, https://tarateaspoon.com/, Live Life Deliciously.

Marianne Lacroix, Maine Lobster Marketing Collaborative, Portland ME, info@lobsterfrommaine.com; Mike Mondello, Seabear, Anacortes WA, https://www.seabear.com/; Chris Cerveny, Head of Grow Research and Development, Fifth Season Fresh, Artificial Intelligence-controlled Greens and Veggies, Braddock PA, https://www.fifthseasonfresh.com/

Danielle Renov, Jerusalem, https://peaslovencarrots.com/about/ Peas Love and Carrots; Karista Bennett, Willamate Valley OR,  https://karistabennett.com/ Oregon Farm to Table Cookbook; Capri Cafaro, American University, http://thehonorablecsc.com/ United we eat: 50 Great American Dishes to bring us All Together

Esteban Castillo, Chicano Eats, https://www.chicanoeats.com/, Fresno CA; Traci, Ayden, Luke and George, Diablo Verde Creamy Cilantro Sauce-- a Tasty Fundraiser for Saving Rhinos, Cade TX; 3SonsFoods LLC, https://3sonsfoods.com/pages/our-story, Dawn Sherman, Lakota People, North American Natural Foods, Tanka Bars, Bites and Sticks, http://www.tankabar.com/cgi-bin/nanf/public/main.cvw, Kyle SD.

Jeremy Umansky, Koji expert, Larder Restaurant, Cleveland OH, https://www.starchefs.com/cook/chefs/bio/jeremy-umansky, Koji Alchemy; Joanne Lacina, Founder, Olive Oil Lovers, https://oliveoillovers.com/, Best Collection of Quality Artisan EVOO available in the US; Mary Mooney, Owner, Mooney Farm, Bella  Sun Luci Sun-Dried Tomatoes and Tomato Jerky, Chico CA, https://bellasunluci.com/

Pamela Salzman, https://pamelasalzman.com/, Quicker than Quick; Skye McAlpine, A Table For Friends, Venice Italy, https://thegracetales.com/the-tale-of-skye-mcalpine; George Geary, LA, https://www.georgegeary.com/, Fair Foods Cookbook .

Ben Kaplan, Director of Education, Yivo- Institute for Jewish Research, A Seat at the Table: A Journey in Jewish Food, an Online Course, https://yivo.org/food, Daniel Fagerman, Owner, the Fagerman Farm, Hartselle AL, Margra Lamb https://www.fagermanfarm.com/; Dr. Sheila Patinkin, Vermont Wagyu, Spring Rock Farm, Springfield VT, https://vermontwagyu.com/

Ben Aneff, Owner, Tribecca Wine Merchant, NYC, https://www.tribecawine.com/, President, US Wine Trade Alliance, https://uswinetradealliance.org/; Matt Parish, Winemaker, Lula Cellars, Philo CA, https://lulacellars.com/; Chris McCoy, Founder, Kombucha Town, Bellingham WA, https://kombuchatown.com/, Kombucha and Live Seltzers

Pierre Thiam, Yolele Foods Fonio Pilaf (from sub-Saharan Africa), https://www.yolele.com/, Waukegan IL; Frank Guido. Nuttee Bean Company, Favalicious Snacks, Miami. https://nutteebean.com/; Robert Poirier. Jr, Atlantic New England Group, POP IQ Sorghum-based Snacks, Norwood MA, https://popiqsnacks.com/

Peggy Noe Stevens, and Susan Reigler, Entertaining with Bourbon, https://peggynoestevens.com/about/meet-peggy/, https://www.distillerytrail.com/blog/ which-fork-do-i-use-with-my-bourbon-book-teaches-us-how; X/k -to-do-a-bourbon-tasting/. Fred Minnick and Andrea Meriwether, Louisville KY, Bourbon Spokespersons, https://www.fredminnick.com; https://www.linkedin.com/in/andrea-meriwether-30038741/. Luke Battiloro. Founder, Vavoom Vodka, Milan Italy (Botttles), Iowa (Distillery) Stai Bella Clothing Collection, https://vavoomvodka.com/

Vicky Allard and Lindsay Obar, Blake Hill Preserves, Windsor VT, https://blakehillpreserves.com/; Megan Michele, Mocha Nola, Luxury Coffee-based Granolas, https://www.mochanola.com/, Rochester NY; ; Christine Janae-Leoniak CEO, Oomph Clean-label Flavor Builders, Portland OR, https://www.oomphcooking.com/>

Letitia Clark, Living in Sardinia, Oristano, Italy https://www.letitiaclark.co.uk/about, Bitter Honey: Recipes and stories from Sardinia; George and Linda Meyers, Cook In Tuscany, https://cookintuscany.com/hosts/. Montefollonica, Italy; Mark Stevens, NOLA, http://www.markcstevens.com/ The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings

First, Happy Father;s Day!!  Then, Rick Bayless and Art Smith, Chef-Restaurateurs, explain Victory Cheese, https://www.victorycheese.com/sell; Stephen Henderson, Author and Gastrophilanthropist, Germantown NY, The 24 Hour Soup Kitchen: Soul Stirring Lessons in Gastrophilanthropy; Matt Billings, Founder, Ayo Almond Yogurt, Delano CA, https://ayoyogurt.com/#contact.

Laurie Demeritt, The Hartman Group, Consultants on the Food and Drink Business, Bellevue WA, https://www.hartman-group.com/; David Joachim, Food Journalist. Editor – Amazing ribs.com. https://amazingribs.com/ and Digestthis.news, Philadelphia, https://digestthis.news/; Dan Honig, Founder, Happy Valley Meats, Brooklyn, https://shop.happyvalleymeat.com/, Pennsylvania Beef Direct from Farm to Table.

Damien Lee, Founder, Mr Lee Pure Foods-Instant Noodles, Bournemouth UK, www.mrleesnoodles.com; Matt Kollmorgen, Partner, Bee K'onscious Artisanal Honey. Denver CO, https://bkshoney.com/; Richard Lassale, Founder, Entube and HLTHpunk Spice Paste Tubes, Los Angeles, https://www.entube.la/>

Victoria James, America's Youngest Sommelier, Wine Girl, Cote Restaurant NYC, Founder Wine Empowered, https://www.wine-empowered.com/; Erik Kramer, Winemaker, Willakenzie Estate, Yamill Carlton, OR, https://www.willakenzie.com/; Renee Barbier Jr, Winemaker, Clos Mogador, Priorat Spain, http://www.clos-mogador.com/

Mark Canlis, Restaurant Canlis, Seattle, from Fine Dining to Take Out, https://canlis.com/; William Drew, Coordinator, Worlds 50 Best Restaurants, New Directions in Support of the World's Dining Community, https://www.theworlds50best.com/, William Reed Business Media, Crawley UK; Erin Fasano, Brand Mgr, Veggie Craft Farms, https://veggiecraftfarms.com/, Plant-based Pasta and Rice, made in Italy

Eve Turow-Paul, Writer, Chicago, https://eveturowpaul.com/ Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning; Matt Moore, Grill Master, Nashville TN, https://www.mattrmoore.com/ Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection; Anna DeSimone, NYC and CT, https://annadesimone.net/ Welcome to the Agrihood

Spencer Warren, Owner, The Warren Pittburgh, PA, https://www.thewarrenpgh.com/; Angela Garbacz. Owner, Goldenrod Pastries, Lincoln NE, http://www.goldenrodpastries.com/ Perfectly Golden; Amanda Frederickson, Nashville TN, https://www.amandafrederickson.com/ Simple Beautiful Food.

Mark Stevens, Author, Feed the Frontline NOLA, https://www.feedthefrontlinenola.org/; Hillary Davis and Stacy Dermont, https://thehamptonskitchen.com/; The Hamptons Kitchen: Seasonal Recipes Pairing Land and Sea; Elisa and Rob Bildner, https://berkshiresandbeyond.com/the-authors/, Becket MA., The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England.

Farmer Lee Jones. Chef's Garden, Huron OH, https://www.chefs-garden.com/, now adding retail Home Delivery; Frank Gullo,https://www.gullospecialtyfoods.com/, Westbury NY. Octopus and other Specialty Seafoods; Deb Mortillaro, Partner, Palate Partners. Pittsburgh PA, https://www.palatepartners.com/, On-line Wine & Culinary Classes and Tastings, Specialty Wines in PA. 

Ashley and Colby Frey. Frey Ranch Distillery, Fallon NV, https://freyranch.com/ Straight Bourbon Whiskey; Jason Dyke, Owner, Headwinds Spirits, Portland OR. https://www.headwindvodka.com/ Headwind Vodka; Eduardo Bacardi, Ron Del Barrilito  2-5 Star Rums from Puerto Rico, https://rondelbarrilito.com/

Elaine Bellin, Owner, Paragon Foods, Pittsburgh, http://www.paragonfresh.com/ , Food Distribution, including Fresh & Specialty; Adrienne McNicholas, Partner, Food Huggers, Madrid Spain, https://foodhuggers.com/ Reusable Silicon Containers and Lids; Sean Wittenberg, Founder, Safe Catch, Sausalito CA https://safecatch.com,  Low Mercury Packed Tuna. 

Michael Szczerban, https://muckrack.com/michael-szczerban/articles, Editor of Maida Heatter Books, Happiness is Baking, Cookies are Magic, Chocolate is Forever; Sue Quinn, Journalist and Author, Bournemouth Dorset, https://www.penandspoon.com/about-sue-quinn/ Cocoa; Michelle Williamson, Mel’s Toffee, Royal Oak MI, https://www.melstoffee.com/

Trevett Hooper, Chef-Partner, Butterjoint, Pittsburgh, https://butterjoint.com/; Sukey and John Jamison, Organic Lamb Farmers, Latrobe PA, https://www.jamisonfarm.com/; Lidia Bastianich, Owner, Felidia, NYC, https://felidia-nyc.com/Felidia: Recipes from My Flagship Restaurant.

Meredith Leigh, Butcher, Writer, Farmer, Chef, Ashville NC, http://www.mereleighfood.com/, Ethical Meat Handbook – 2nd Edition; Kent and Shannon Rollins, Chuckwagon Chefs and Podcasters, Hollis OK, https://kentrollins.com/, Faith Family and the Feast; Simon Huntley, Creator, Harvie Farm Program, Pittsburgh, https://clarity.fm/simonhuntley.

Charlotte Druckman, Journalist, https://muckrack.com/cettedrucks/articles, NYC/ Women on Food; Vince Haywood, L H Haywood Company, Fine Quality Dried Beans, New Orleans, https://www.camelliabrand.com/; Stephanie Noell,Special Collections Librarian, University of Texas San Antonio, Remarkble Mexican Cookbook Collection, https://libguides.utsa.edu/MXcookbooks

Tanya Steel. Exec Dir, International Assoc of Culinary Professionals – 2020 Conference – now postponed until fall- https://10times.com/iacp-conference-pittsburgh; JP McMahon, Chef-Partner, Aniar, Galway Ireland,  https://www.aniarrestaurant.ie/, The Irish Cookbook; Demetrios Haralambatos, Chef, Kontos, Paterson NJ, https://www.kontos.com, Greek Cuisine

Fran Bigelow, Chocolatier, Seattle, Fran's Chocolates, https://frans.com/; Dr. Anisha Patel and Jennifer Tyler Lee, Co-Authors, Half the Sugar: All the Love, https://www.52newfoods.com/half-sugar-cookbook/; Lori Rice, Food Writer, Cookbook Author, Nutritional Scientist, Photographer https://www.loririce.com/, Beer Bread

Ori Zohar Co-Founder, Burlap and Barrel, Jackson Heights NY, https://www.burlapandbarrel.com, Vietnamese Spices; David Ehreth, Owner, Sonoma Brinery, Healdsburg CA, https://sonomabrinery.com/ Handmade Pickles and Krauts; Justin G, Partner, https://rubiconbbq.com/the-jerky, RubiconBBQ Flank Steak Jerky

Norraset Nareedkmat, Chef-Partner, Kiin Lao and Thai Eatery, Pittsburgh PA, https://www.facebook.com/KiinEateryPittsburgh/; Barbara Hodge, Owner, Deanan Gourmet Popcorn, https://www.deanan.com/, Wylie TX; Lee Egbert, Founder, Dashfire Ready to Drink Cocktails and Bitters, Minnetonka MN, https://www.dashfirebitters.com/

Kathy Gunst and Katherine Alford, https://www.wbur.org/inside/staff/kathy-gunst/2, https://www.facebook.com/people/Katherine-Alford/1531065, Rage Baking: The Transformative Power of Flour, Fury and Women's Voices; Martha Hall Foose, http://marthafoose.com/, Mississippi Delta, and Amy C. Evans, : https://www.amycevans.com/, Houston TX, A Good Meal is Hard to Find https://www.agoodmealishardtofind.com/; Michele Buster, Forever Cheese/Mitica, https://forevercheese.com/about/, Long Island City, NY

Danny Mena, Chef-Owner. La Lonchera, Brooklyn, https://la-lonchera-cafeteria.business.site/ Made in Mexico; Yasmin Fahr, Food Writer and Recipe developer, https://www.yasminfahr.co/about. NYC, Keeping it Simple: Easy Weeknight One-Pot Recipes; Justin Gill, Founder, Bachan's Japanese BBQ Sauce, Sebastopol CA, https://www.bachans.com/

Spices, Bacon, Purple Tea: Rachel Beller, Nutritionist, Los Angeles, https://www.bellernutrition.com, Power Spicing: 60 Simple Recipes for Antioxidant-fueled Meals; Michael Oraschewsky, Chief Executive Boar, TBJ Gourmet, Downingtown PA, https://www.bellernutrition.com, Bacon Jam and Tomato Jam; Martin Kabaki, Founder, Kenyan Purple Tea, NYC, https://www.bellernutrition.com, Kenyan Tea based Beverages.

Einat Admony, Balaboosta, Taim, Kish-Kash, NYC, https://www.chefeinat.com, Shuk: From Market to Table-The Heart of Israeli Home Cooking; Kenneth Horwitz, Glast Philips and Murray, Dallas TX, www.gm-law.com/ Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style; Mathew Bernard, CEO, Darex LLC, Ashland OR, https://www.darex.com, Work Sharp Knife Sharpeners

Alex Johnson and Vincent Franklin, Coauthors, St. Albans, England, Menus That Made History; Natalie Dupree, Charleston SC, http://www.nathalie.com/bio.htm,  Favorite Stories and Recipes; Adam Erace, Philadelphia, https://muckrack.com/adam-erace, Dinner at the Club.

Joanne Chang. Flour Bakeries, Boston MA, https://flourbakery.com/, Pastry Love; Emilie Holmes, Founder, Good and Proper Tea, London UK, https://labs.com/12-questions-emilie-holmes-founder-good-proper-tea/, Good and Proper Tea--from Leaf to Cup; April Strogen, VP Marketing, Capreeo/Jura USA, Electric Capresso Kettle, https://www.shopjura.com/about-us, Montvale NJ, made in Switzerland, Tea Trends.

Alice Feiring, Journalist, Wine Author and Podcaster, The Feiring Line, NYC, https://www.alicefeiring.com/, Natural Wine for the People; Martin Murray, Founder and Distiller, Rock Rose Gin, Dunnet Bay Scotland, https://www.dunnetbaydistillers.co.uk/rock-rose-gin/; Daniel Pierce, Professor, Historian and Moonshine Lover, UNC-Ashville/ Tar Heel Lightnin'.

Kiowa Bryant, Brand Manager, Spiribam – Martinique, St. Lucia, https://spiribam.com/; Dewey Weddington, Distiller, Rogue Spirits. Newport OR, https://www.rogue.com/spirits; Stephen Reily, Art of Bourbon Auction-Speed Art Museum, Louisville KY, https://speedmuseum.ejoinme.org/MyEvents/TheArtofBourbon2019/tabid/1072291/Default.aspx.

Andrew Freeman, af&co, San Francisco, https://www.afandco.com/, 2020 Hospitality Trends Report; Audrey Le Goff, Niagara Canada, http://www.audrey-legoff.com/ Rustic French Cooking Made Easy; Tia Keenan, http://www.tiakeenan.com/ NYC, Goat Cheeses of France

John Becker and Megan Scott, https://www.epicurious.com/expert-advice/joy-of-cooking-2019-edition-cookbook-review-for-modern-cooks-article. The New Revised Joy of Cooking; Meike Peters, https://www.meikepeters.com/, Berlin Germany, 365: a Year of Everyday Cooking and Baking; Vicky Bennison, London and Le Marche Italia, https://www.pastagrannies.com/ Pasta Grannies.

Jordan Zucker, NYC and LA, https://www.jordanzucker.com/ One Dish Four Seasons – Food, Wine and Sound All Year Round; Nicki Segnit, London, https://www.nikisegnit.com/ Lateral Cooking – One Dish Leads to Another; William Woys Weaver, The Roughwood Seed Collection, Devon PA, http://williamwoysweaver.com/biography/ The Roughwood Book of Pickling.

Kwame Onwuachi, Kith and Kin, DC, https://kithandkindc.com, Notes from a Young Black Chef; Nancy Singleton Hachisu, Saitama Japan, https://www.nancysingletonhachisu.com,  Food Artisans of Japan; Fuchsia Dunlop, http://www.fuchsiadunlop.com/, London, UK, The  Food of Sichuan

Thanksgiving To Go at Spork Pit Pittsburgh--whole smoked turkey, foie gras gravey, stuffing, pie et. al. http://sporkpittsburgh.com/. FOTE 2019 III: Romy Gill, Romy’s Kitchen, Bristol England, http://romyskitchen.co.uk/; Arlene Stein, Terrior Symposium, http://www.terroirsymposium.com/; Eva Milka and Eion Jenkinson, Gaelic Escargot, Garryhill Ireland; www.garlicescargot.com; Denis Lovatel, Pizzeria da Ezio, Alano di Piave Italy, https://www.pizzeriadaezio.it/; Megan Nolan, Head Chef, Il Vicolo, Galway, https://www.ilvicolo.ie/; Katie Parla, Rome Italy, https://katieparla.com/, Food of the Italian South

Josh Niland, Chef and Partner, Saint Peter and Fish Butchery, Sydney Australia, https://www.saintpeter.com.au/ The Whole Fish Cookbook;  Salassie Atadika, Chef and Founder, Midunu, Accra Ghana, http://midunu.com/; Liam Tomlin, Chefs Warehouse, Capetown, Republic of South Africa, https://www.chefswarehouse.co.za; Ryan King, Milan Italy, Fine Dining Lovers https://www.finedininglovers.com/.

Alex Atala, DOM Restaurant, Sao Paulo, Brazil, http://domrestaurante.com.br/en/about.html; Ben Shewry, Attica, Melbourne Australia, https://www.attica.com.au/; Mark Best, Veteran Restaurateur, Sydney Australia; Allan Jenkins, Editor, Observer Food Monthly, London UK, https://www.theguardian.com/theobserver/foodmonthly; Darina Allen, Founder and Director, Ballymaloe Cookery School near Cork Ireland, http://www.ballymaloe.com/.

Ben Tish, Chef-Patron, Salt Yard Group, London, https://www.chefbentish.com/, Moorish; Ching-He Huang, TV Chef, Inventor-The Lotus Wok, Surrey England,  https://www.chinghehuang.com/, Wok On; Jordan Zucker, Chef-Entertainer. LA/NY, https://www.jordanzucker.com/, One Dish Four Seasons.

Daniel Leader, Bread Alone Bakery, Lake Katrine NY, https://www.breadalone.com/,  Living Bread: Tradition and Innovation in Artisan Bread Making; Bernard Herman, Professor, University of NC, A South you Never Ate (Virginia’s Eastern Shore), https://americanstudies.unc.edu/bernard-herman/; Peter Hunt, Victoria Distillers, Vancouver BC, Indigo Empress 1908 Gin, https://www.empressgin.com/.

Elizabeth Karmel, Hill Country Barbecue Market, Brooklyn, Steak and Cake, https://www.elizabethkarmel.com/; Chris Fennimore, WQED Cooks, PBS TV, Stuffed, Pittsburgh PA, https://www.facebook.com/chris.fennimore; Michelle Goldberg, Michelle's Maccs, NYC, https://michellesmaccs.com/: Coconut-Chocolate Macaroons

JP McMahon, Symposium Director, FOTE 2019, Galway Ireland, October 21-22, https://foodontheedge.ie/; Harry Rosenbloom, Brooklyn Kitchen, O-Med, Slow Fermentation Vinegars, https://www.omedoil.com/en/13-vinegar; Beatrice Ughi, Gustiamo, Bronx, Capers from Pantellaria Italy, https://www.gustiamo.com/; Fernando Sophr, Apex-Brasil, Brasilia, http://www.apexbrasil.com.br/en/home, Agricultural Products.

Jay Buchsbaum, Royal Wines – a complete Portfolio of Kosher Wines, Bayonne NJ, http://www.royalwine.com/; Gustavo Gonzalez, Mira Winery. Napa CA, https://miranapa.com/our-story/; Lee White, Turbertonic, Teas and Tonics, Mendocino CA, https://mendocinotea.com;, Kim Cassar, Kayco, Wonder Melon, Beetology, Wissotsky Teas, Bayonne NJ, http://kayco.com/brands/beetology210.

Yaniv Cohen, The Spice Detective, Restaurant Jaffa, Miami FL, http://www.thespicedetective.com, My Spiced Kitchen: A Middle Eastern Cookbook; Raquel Pelzel, Cookbook Author and TV Personality, http://www.raquelpelzel.com, Brooklyn, Umami Bomb: 75 Vegetarian Recipes that Explode with Flavor; Gemma Stafford, Los Angeles, https://www.biggerbolderbaking.com, TV Chef, Bigger Bolder Baking: a Fearless Approach to Baking Anytime, Anywhere

Nicki Schroeder, High Road Craft Ice Cream and Ciao Bella Gelato, Marietta GA, https://www.highroadcraft.com/; Matthew Howell, Graeter’s Ice Cream, Cincinnati OH, https://www.graeters.com; Nancy Wekselbaum, Gracious Gourmet – the new Empressa line, Bridgewater CT https://www.thegraciousgourmet.com. 

David Gremmels , Rogue Creamery, Central Point OR, www.roguecreamery.com ; Sid Cook, Carr Valley Cheese, La Valle WI, www.carrvalleycheese.com; Iliana Regan, Restaurants – Elizabeth and Kitsume, Chicago, Milkweed Inn MI, https://www.milkweedinn.com/, Burn the Place: A Memoir.    

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

Irene Costello and Joan MacIsaac, Inventors, Effie’s Homemade Crackers, Hyde Park MA, https://effieshomemade.com/; Andreas Ozzuna, Wooden Table Baking – Alfajores – Argentine Style Cookies, Oakland CA, https://woodentablebaking.com/; Warren Stoll, Kontos Artisan Bakery, Hand-Stretched Flatbreads, http://www.kontos.com/, Paterson NJ; Anthony Spinato, Spinatos Fine Foods, Frozen Pizzas and Pasta Sauces, including Primavera Broccoli Crust, Phoenix AZ, https://spinatospizzeria.com/

Chris Robason, Managing Director, Fissler USA – Souspreme Multi-Pot, Adamant Fry Pan, https://www.fissler.com/us/products/, Idar-Oberstein, Germany; Sarah Archer, https://www.sarah-archer.com/, Philadelphia, The Midcentury Kitchen: America's Favorite Room, from Workspace to Dreamscape, 1940s-1970s; Chris Frangiadis, Chef-Patron, Spork, Pittsburgh, http://sporkpittsburgh.com/, Spork Garden & Vegetarian Tasting Menu.

Eudell Watts IV, Old Arthur’s BBQ Sauces and Rubs, first made in 1860s, Chicago, https://www.oldarthurs.com/; Charlie McKenna, Lillie's Q, Southern Rubs, Marinades & Sauces, Restaurants in Chicago. https://www.lilliesq.com/where-we-come-from/ ; Chitra Agrawal, Brooklyn Delhi, Indian Inspired Sauces and Pickles, https://brooklyndelhi.com/; Laura Sorkin, Runamok Maple Syrups, Fairfax VT,  https://runamokmaple.com/<

Focus on Italy: Stacy Adimando, Executive Editor Saveur, Brooklyn, http://stacyadimando.com/, Piatti: Plates and Platters for sharing inspired by Italy; Salvatore Russo-Tiesi, GM, Bono USA – Bono Sicilian Products including EVOO, https://www.bonousainc.com/, Fairfield NJ; Edouard Freda, Talia di Napoli, Genuine Neapolitan Pizza available to USA-nationwide, https://taliadinapoli.com/, Naples Italy and NYC.

John McReynolds, Sonoma CA, https://stoneedgefarm.com/ Stone Edge Farm Larder; Lauren McDuffie, Harvest and Honey Blog, https://harvestandhoney.com/, Smoke, Roots, Mountain, Harvest; Belinda Smith-Sullivan, Trenton SC, http://chefbelindaspices.com/, Just Peachy

Dan Alexander, https://daitd.com/ ; Creative Graphic Designer/Philosopher, Paris, Dordogne & Tel Aviv, Hummus; Jesse Wolfe, Founder/CEO, O’Dang Hummus Dips. Marinades & Salad Dressings, Orlando FL https://www.odanghummus.com/

How Sweet It Is: Tom Rogan, Founder & Head Chocolate Maker, Goodnow Farms, Sudbury MA, https://goodnowfarms.com/contact/; Rene Bollier. Andre's Chocolates, Kansas City MO, https://andreschocolates.com/; Chow Mezger, Jude’s Ice Cream. https://www.judes.co.uk/, Jude’s Ice Cream & Desserts: Scoops, Bakes, Shakes and Sauces.

Julio Peraza, Exec. Chef, Floor2, Fairmont Pittsburgh, http://www.fl2pgh.com; Teri Turner, Food Blogger, No Crumbs Left, www.nocrumbsleft.net; Harry Rosenbloom, Founder, The Brooklyn Kitchen. O-Med Slow Fermentation Vinegars & Oils, Available through Philosophy Foods, www.philosophyfoods.com, www.thebrooklynkitchen.com

Andrea Nguyan, https://www.vietworldkitchen.com/, Vietnamese Food Any Day; Eric Silverstein, https://thepeachedtortilla.com, The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas; Rosie Daykin, https://butter-baked-goods.myshopify.com/, Let Me Feed You

Chris Radomski, Dukes Spirits, made to John Wayne’s personal formula, http://www.dukespirits.com/; Monica Badlani, House of Somrus Indian-style Cream Liqueurs, https://www.somrus.com/; Derek Brown; http://www.drinkcompany.com/, Spirits, Sugar, Water, Bitters

An Episode dedicated to Veggies!:Abra Berens, Chef-Farmer; Ruffage: A Practical Guide to Vegetables https://www.abraberens.com/; Hetty McKinnon, PeddlerJournal, Family: New Vegetarian Comfort Food To Nourish Everyday https://www.peddlerjournal.com//; Andy Reichgut, Veggies Made Great, (Garden Lite's) Frozen Frittata Line https://www.veggiesmadegreat.com/.

Allison Akins, Cabot Cheese Creamery, 5 Mile Farm, www.cabotcheese.com; Marsh Skeele, Sitka Wild Alaskan Salmon, www.sitkasalmonshares.com; Anthony Lingis, Beef Jerky Outlet, www.beefjerkyoutlet.com..

Leah Chase. NOLA, Queen of Creole Cuisine, passes at age 98; Adam Knoerzer, USA National Winner, South African Wine Cup, Sommelier at Palate Partners, Pittsburgh https://www.palatepartners.com/, https://www.wosa.co.za/Sommelier/,  ; Leah Lizarondo, 412 Food Rescue’s Pittsburgh Community Kitchen,  https://412foodrescue.org/; Anna Francese Gass, http://www.annasheirloomkitchen.com/, Heirloom Kitchen.

Gino Colangelo, Italian Prosecco DOC. NYC, http://www.colangelopr.com; www.casaprosecco.com; Joe Caro, Gin Mare from Spain, https://www.ginmare.com/en/product/; Mike Juergens, Socal Silver Rum from California, https://socalrum.com/home, Planting Vines in Bhutan, https://www.thedrinksbusiness.com/2019/04/first-vineyards-planted-in-bhutan/.

Pollan Family-Mostly Plants, http://pollanfamilytable.com/; Gene Baur-animal rights & vegan activist, Farm Sanctuary, Watkins Glen NY, www.farmsanctuary.org, Ika Cohen. Artisan Chocolatier, Tel Aviv Israel, https://www.ikachocolate.com/

Isaac Toups, Toups Meatery, NOLA, http://toupsmeatery.com/about/; Will Horowitz, Duck’s Eatery and Harry & Ida’s Meat Supply, NYC, http://www.duckseatery.com/; Jamie Purviance, Master Griller, Weber-Stephen, Palatine IL, https://www.weber.com/US/en/home/.

Elisa Callow, The Urban Forager, East LA, http://www.theurbanforager.co; Marisa McClellan, The Food in Jars Kitchen, Philadelphia, https://foodinjars.com/; Nicole Ponseca, I am a Filipino, Jeepney, NYC, http://www.jeepneynyc.com/

Everybody Loves Italy!!  Matteo Frescobaldi, Florence, Laudemio Frescobaldi EVOO, https://en.frescobaldi.com/world-of-frescobaldi/laudemio/; Elizabeth Minchilli, Rome, The Italian Table, https://www.elizabethminchilli.com/; Rosario Safina, Da Rosario, Bronx, Organic Truffle Products, https://www.darosario.com/

Wines with a Difference: Patrick Bennett, Vineyard Brands, Fortified Wines: Port and Madeira, Birmingham AL, http://www.vineyardbrands.com/;  Cameron Hughes, Negociant-Founder. C H Wine, San Francisco, https://chwine.com/; Janet Fletcher, Food Writer, Napa CA, http://www.janetfletcher.com/, Wine Country Table

An Episode devoted to Cheese: Paula Lambert, Founder, The Mozzarella Company, Dallas--Deep Ellum Blue, https://www.mozzco.com/; Tomas Pergola, Co-Founder, Cheddies Crackers, San Antonio, https://cheddiescrackers.com/; Claudia Lucero, Dairy Free Cheese, Portland OR, https://www.urbancheesecraft.com/

Christian Frangiadis. Spork Pittsburgh, and Jean-Paul Kissel, Seattle Concierge; Richard Bertinet, Bakery Kitchen and School, Bath, England, Crumb; Susie Norris, Food Market Gypsy, A Bakers Passport

Country Music Icon Martina McBride mixes in the Kitchen, My Recipe Playlist for Real Life; Mark Bittman. Dinner for Everyone: 100 Iconic Recipes made 3 Ways; Elizabeth Heiskell, The Southern LIving Party Cookbook: A Modern Guide to Gatheriing

Craig Davis, VisitPitsburgh, https://www.visitpittsburgh.com, announces British Airways non-stop flights Pittsburgh to London Heathrow start April 3; Katies Parla talks about the history, food & culture of South Italy https://katieparla.com, Food of the Italian South; Bruce Moffet, writes of the USA Southern kitchen, Bruce Moffett Cooks http://moffettrestaurantgroup.com/, 

Alice Feiring, The Feiring Line, NYC,  https://www.alicefeiring.com/, The Dirty Guide to Wine, Ryan Valentine, Cameron Mitchell Restaurants and Watershed Distillery, Columbus OH, https://cameronmitchell.com/, Blake Ragghianti and Mark Willson, Kingfly Spirits, Pittsburgh, www.kingflyspirits.com.

Celebrating Irish Food and Drink on St. Patrick’s Day. Darina Allen of Ballymaloe Cooking School near Corkl: Simply Delicious; Ross Lewis, Chef-Proprietor, Chapter One, Dublin; Phil Duff, Whiskey Ambassador and :  Historian, Castle Knappogue,18 year old Irish Whiskey

Three Great New Books Take us through the Meal. Ellen KIng, Hewn Bakery Evanston, Heritage Baking, Sarah Arnour, Tripton VT, The Fat Kitchen; Odette Williams, Brooklyn, Simply Cake

Michael Crupain. What to Eat When; Chef Todd Richards, Soul: A Chef;s Culinary Evolution, http://richardssouthernfried.com/. Kim Cassar, Kayco, Tuscannini - All Kosher Food & Drink Imported from Italy, http://www.tuscaninifoods.com

Nina Olsson, Nourish Atelier, http://www.nourishatelier.com/; Feasts of Veg: Vibrant Vegetarian Recipes for Gatherings; Georgann Eubanks, .http://georganneubanks.net/ ,http://foodpilgrim.tumblr.com/, The Month of their Ripening; Elizabeth Young,  https://www.stowellakefarm.com/about-stowel-lake-farm, Seven Seasons on Stowel Lake Farm.

Kat Kinsman, Senior Editor, Food & Wine, http://tart.org/kat/about-kat-kinsman/  Extra Krispy - Breakfast; Ethan Frisch & Ori Zohar, Founders, Burlap & Barrel, Exotic Spices and a Unique Business Model, https://www.burlapandbarrel.com/;  Karen Mosholder, Owner, Bumbleberry Farms, Organic True Source Certified Honey & Honey Cream Spreads, https://www.bumbleberryfarms.com/

Big Pots and What Goes in them: Bruce Weinstein & Mark Scarbrough, http://www.bruceandmark.com/ The Instant Pot Bible; Naz Deravian, http://bottomofthepot.com/, Bottom of the Pot; Georgeanne Brennan, http://georgeannebrennan.com/ French Beans.

Bubbles and Sweets - Looking Forward to Valentine’s Day:  Greg Doody, Vineyard Brands, Birmingham AL, http://vineyardbrands.com/main.aspx, Sparkling Vines, from Cava to Champagne (especially Rose/Pink); Daryush Parsi, Founder, Pajama Sweets, Persian Pistachio Brittle, Dallas TX, https://www.pajamasweets.com/; Rosemary Molloy, Rome, Italy, https://parade.com/member/rosemarymolloy, Authentic Italian Desserts.

Unusual Cookbooks Reflecting Unusual Life Stories: Meredith Erickson, Joe Beef: Surviving the Apocalypse, Montreal; Australia-born Naomi Nachman, Woodmere NY (www.kosher.com), Perfect Flavors; Guillermo Pernot, Cuba Libre Restaurants, Philadelphia, Atlantic City & DC, Cuba Cooks: Recipes & Secrets from Cuban Paladares & Their Chefs

Simple, Straight-forward Cooking – Top Chefs and Cookbook Authors Share their Recipes & Secrets for no-fuss meals: Christopher Kimball, Chef-Owner, Milk Street, Boston MA, www.177milkstreet.com, Milk Street Tuesday Nights; Anita Lo, Award-wining Chef, NYC, www.chefanitalo.com, Solo: A Modern Cookbook for a Party of One; Claire Tansey, Toronto, Canada, www.clairetansey.com,Uncomplicated: Taking the Stress Out of Home Cooking

An “all-beverage” episode to start the New Year: Jim Laughren, Certified Wine Educator, 50 Ways to Love Wine More; Jason Gorski, Winemaker, Delille Cellars D2, Woodinville WA; Ben Robinson, Editor-in-Chief – NY Observer, Beer Hacks: 100 Tips, Tricks & Projects.

Andrew Freeman, af&co, 2019 Trends Report for Dining & Hospitality, San Francisco; Keith Martin, Elysian Fields “Pure Bred” pasture-raised Lamb, Waynesburg PA, ; Jacques Dahan, Cluizel, Chocolate Boxes with Jingles, West Berlin NJ.

Real-Life Cooking: Dorie Greenspan, NYC & Paris, Everyday Dorie: The Way I Cook; Julia Turshen, Hudson Valley NY & www.equityatthetable.com, Now & Again: Go to Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers; Lindsay-Jean Hard, Ann Arbor MI, Cooking with Scraps: Turn Your Peels, Cores, Rinds, Stems, and other Odds & Ends into Delicious Meals.

Kanchan Koya, Brooklyn; https://www.spicespicebaby.com/. Spice Spice Baby: 100 Recipes with Healing Spices for your Family Table; Nik Sharma, Oakland CA, http://www.abrowntable.com/about/; Season: 100 Recipes for Big Flavors; Rinku Bhattacharya, Hudson Valley NY, Instant Indian: Classic Foods from every region of India made easy in the Instant Pot.

Stories from the Farm & Kitchen and an outstanding program to eliminate food waste & hunger: Sukey & John Jamison, Jamison Lamb Farm, Latrobe PA, https://www.jamisonfarm.com/, Coyotes in the Pasture and Wolves at the Door; Ann Hood, Providence RI, https://www.annhood.us/home, Kitchen Yarns: Notes on Life, Love & Food; Leah Lizerando, Co-Founder/CEO, 412 Food Rescue, Pittsburgh, https://412foodrescue.org/.

Viva Italia, how to Eat & Drink like a native Italian: Mary Ann Esposito, Ciao Italia: My Lifelong Food Adventures in Italy, https://www.ciaoitalia.com/; Julia della Croce, America’s Test Kitchen in collaboration with National Geographic, Tasting Italy, http://www.juliadellacroce.com/; Matt Hirschenbein, Disaronno Wears Trussardi, 2018’s Limited Edition Bottle, http://www.disaronno.com/en/limited-edition#trussardi.

FOTE Galway 2018 Old Friends and New: Matt Orlando, Chef-Owner, Amass, Copenhagen, https://amassrestaurant.com/; Enda McEvoy, Chef-Partner, Loam, Galway, https://loamgalway.com/; Jess Murphy, Chef-Partner, Kai, Galway, http://kaicaferestaurant.com/; Heather Flaherty, Chef-Owner, Builin Blasta Café Bakery, Spiddal Galway, https://builinblasta.ie/.

Food on The Edge 2018 Galway III: Sasu Laukkonen, Chef-Owner, Ora, Helsinki Finland, http://orarestaurant.fi/en/home/; Duncan Welgemoed, Chef-Owner, Africola, Adelaide Australia, https://www.africola.com.au/; Julie Dupouy, Sommelier Consultant - Chapter One Restaurant, Dublin, The Irish Guild of Sommeliers, http://down2wine.ie/; Didier Fertilati, Fuego-Amigo, Denia Spain, http://www.fuego-amigo.com/en/, also Restaurant Manager, Quique Dacosta Restaurant, https://en.quiquedacosta.es/.

British Michelin-Starred Chefs at Food on the Edge in Galway: Clare Smyth, Chef-Owner, Core by Clare Smith, 2 Stars within one year of opening, London; Nathan Outlaw, Chef-Owner, Port Isaac Cornwall, https://nathan-outlaw.com/restaurants/restaurant-nathan-outlaw/, 2 Stars since 2011; Jeremy Chan and Ire Hassan-Odukale, Partners, Ikoyi, London, 1st African-inspired restaurant to win Michelin Star, in 2019 Guide.

Happening now: Christian Frangiadis, Chef/Owner, & Sean Enright, GM, Spork, Spork Pit, Pittsburgh, www.sporkpittsburgh.com , https://sporkpit.flywheelsites.com/, discuss special offerings for fall & Thanksgiving. Then coverage begins of Food On The Edge 2018 https://foodontheedge.ie/what-is-fote & other goings-on in Galway & Western Ireland: Graham Roberts, Partner, Connemara Smokehouse, Ballyconneely, www.smokehouse.ie; PJ Ryan, Cashel Farmhouse Cheesemakers, J&L Grubb Ltd, Beechmount Farm, Fethard, http://www.cashelblue.com/; John Shine, Shines Seafood, Killybegs, Co. Donegal, http://shinesseafood.ie/, Wild Irish Tuna; Phillip Duff, Knappogue Castle Irish Whiskey, Knappogue Castle, County Clare, https://www.knappoguewhiskey.com/.

The Mediteranean Diet, and its Secrets--where to find outstanding essential Ingredients: Susie Theodorou, Food Stylist, London (Greek Cypriot Ethnicity), http://www.susietheodorou.com/, Mediterranean: Naturally Nutritious Recipes from the World’s Healthiest Diet; Luci Sheehan, US Brand Ambassador, Oleificio Zucchi, Umbria Italy, https://www.zucchi.com/us/brand-and-values/, Award-winning Fine Olive Oils Produced Sustainably; David Yourd, Partner, Philosophy Foods and Regalis Foods, Long Island City NY, http://www.philosophyfoods.com/, http://www.regalisfoods.com/, Importor/Distributor Artisanal Food Products--these from Spain, particularly Galicia.

A Drinking Man’s (and Drinking Woman’s) Program, Landmark Bars and  the Story of Wine:  Jurgen Lijcops, Bar BurBure, Antwerp Belgium,  www.barburbure.be,150 Bars you need to Visit before You Die; Charles Schumann, Founder, The American Bar, Munich Germany. http://schumanns.de/en/index.html, The American Bar: The Artistry of Mixing Drinks; Kevin Begos, Chapel Hill NC, https://www.kevinbegos.com/index.html,  Tasting the Past: The Science of Flavor and the Search for the Origins of Wine.

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A Genuine Variety Show:  JP McMahon, Founder and Convener, Food on the Edge (FOTE), https://foodontheedge.ie/what-is-fote/, Galway Ireland, also Chef/Partner, Aniar, http://aniarrestaurant.ie/; Nicole Blum, Cidermaker, Carr’s Ciderhouse, Hadley MA. http://www.carrsciderhouse.com/, Ciderhouse Cookbook; Neil Grosscup, CEO/Master-Blender, Tanteo Spirits, Jalapeno-spiced Tequila, Brooklyn, https://www.tanteotequila.com/.

Up, Up and Away. Three Chefs tell their stories and recipes about Places that are High or Far Away: Marla Meredith, Telluride CO, https://marlameridith.com/, High Alpine Cuisine; Nevada Berg, Numedal Norway, http://www.northwildkitchen.com/,  North Wild Kitchen: Home Cooking from the Heart of Norway; Georgia Freedman, Richmond CA, http://georgiafreedman.com/, Cooking South of the Clouds (Yunnan Province , China).

Today we talk about two iconic & mindful product lines for stylishly processing food & drink: Marie Vavassori-Fundis, Peugeot, Mills & Spices, Wine Opener, Paris, France, http://www.peugeot-saveurs.com/, April Strogen, Capresso, Electric Kettles and Coffee Makers, including the Pour-over Kettle & the Coffee Team Pro Plus https://www.capresso.com/about-capresso.

Three Southern (USA) perspectives: Kathleen Purvis, Journalist & Blogger, Charlottte Observer & http://kathleenpurvis.com/blog/, Distilling the South: A Guide to Southern Craft Liquors; Perre Coleman Magness, Memphis TN, https://www.cookstr.com/users/perre-coleman-magness, Southern Snacks; 77 Recipes for Small Bites with Big Flavors: Sara Foster, Owner, Foster’s Market, Durham NC, https://www.fostersmarket.com/, Pie: a Savor the South Cookbook.

“Spice is Nice” – OTM gets great Insight on how to use Spices in Your Kitchen: Harneet Bawega, Devina Smith & Nirmal Save, Spice Flavor Combinations from the Famous Gunpowder Restaurant, London UK, http://www.gunpowderlondon.com/, Gunpowder: Explosive Flavors from Modern India; Nash Patel & Leda Scheintaub, Owners, Dosa Kitchen Food Truck & Leda’s Kitchen, Brattleboro VT, http://ledaskitchen.com/dosa-kitchen/, Dosa Kitchen: Recipes for India’s Favorite Street Food; Richard Lassale, Founder, Entube, Los Angeles, https://www.entube.la, Creatively Packaged Spice Pastes, in Tubes & Tins.

Rum, the Original Distilled Beverage, is making a Big Comeback. OTM interviews the Author of a Definitive Book, plus three producers of today’s new Style Rums: Wayne Curtis, Contributing Editor, The Atlantic, http://wayne-curtis.squarespace.com/about/, And a Bottle of Rum: A History of the New World in 10 Cocktails (revised & updated); Matt Strickland, Head Distiller, District Distilling, Buzzard Point Barrel-Aged Rum, Washington DC, http://www.district-distilling.com/; Roberto Serralis, Business Development VP, Don Q, Double-Aged Vermouth Cask Finish Rum, Ponce Puerto Rico, https://donq.com/; Kayla Mata, Brand Ambassador, Mount Gay Rum, Barbados, https://www.mountgayrum.com/.

Pittsburgh Area Chefs “Gather” at a Farm Dinner benefiting The Bradley Center, plus insights into cooking fish & perspectives re Seaweed: Tony Verdream, Executive Chef, Pines Tavern, Gibsonia PA, http://www.thepinestavern.com/,  & participating Chef in “Gathering of Chefs”, a Farm to Fork Event http://www.thebradleycenter.org/gatheringofchefs/; Joe Gurrera, Owner, Citarella Seafood Shops, NY area, https://www.citarella.com/, Joe Knows Fish: Taking the Intimidation out of Cooking Seafood; Susan Hand Shetterly, Seaweed Expert, Coast of Maine, http://www.susanhandshetterly.com/, Seaweed Chronicles: a World at the Water’s Edge.

What’s going on in the Kitchen?  Bruce Weinstein & Mark Scarbrough, Owners, MediaEats, https://www.mediaeats.com/, The Kitchen Short Cut Bible: More than 200 Recipes to make Real Food Real Fast; Ann Mah, Food & Travel Writer, Washington DC & Paris, http://www.annmah.net/, Instantly French; Mardi Michels, French Teacher & Blogger, Toronto, https://www.eatlivetravelwrite.com, In the French Kitchen with Kids.

Some Foods and their Stories: Robert Schuler, Director of Public Relations, Melissa’s Produce, Los Angeles, https://www.melissas.com/; Vivianna Karamanis, Hellenic Farms, Greece & Roselle NJ, http://www.hellenicfarms.com/; Leslie Bullock, Owner, Cat Island Cookies, Pass Christian MS, https://catislandcookies.com/.

Translating Traditional International Cuisine into Exciting Modern Dishes & Flavors: Jonah Miller & Nate Adler, Partners, Huertas Kitchen & Bar, NYC, www.huertasnyc.com; The New Spanish: Bites Feasts & Drinks; Katrin Bjork, Blogger, Hudson Valley NY. https://modernwifestyle.com/, From The North: A Simple & Modern Approach to Authentic Nordic Cooking; Rawia Bishara, Chef-Owner, Tanoreen, Brooklyn,  www.tanoreen.com, Levant: New Middle Eastern Cooking from Tanoreen.

Cheese, Cheese & More Cheese. OTM covers the American Cheese Society Conference & Awards event, recently held in our home city of Pittsburgh. Cheesemakers at the Event, and some of the USA’s Best we met by phone ahead of the Show: David Jablons, Tomales Farmstead Creamery, Tomales CA, http://www.tolumafarms.com/; Kendall Russell, Lark’s Meadow Farms, Rexberg ID, https://www.larksmeadowfarms.com/;  Kathryn Spann, Prodigal Farm, Rougemont NC, http://prodigalfarm.com/;  Peggy Smith, Co-Founder, Cowgirl Creamery, Pt Reyes & San Francisco CA, https://www.cowgirlcreamery.com/about-us; Katie Fuhrmann, La Clare Family Creamery, Malone WI, https://www.laclarefamilycreamery.com/info;  Veronica Baetje, Baetje Farms, Bloomsdale MO, http://baetjefarms.com/

Two Fabulous Restaurants in Barcelona: Chef-Partner Eduard Xatruch, Disfrutar, http://www.disfrutarbarcelona.com/; Chef-Partner Raul Balam, Sous Chef Murlo & Maitre’D Federico, Moments at The Mandarin Oriental, https://www.mandarinoriental.com/barcelona/passeig-de-gracia/fine-dining/restaurants/catalan-cuisine/moments.

Restaurants in Bilbao and vicinity:  Roberto& Maria Asua, Co-owners, Andra Mari & Aretxondo, Galdakao, http://www.andra-mari.com/en/ & http://www.aretxondo.com/, also Chef Eskerriik Asko, Margarita Atutxa & Zurine Garcia; Iker Barrenetxea Arando. Chef, Eneko Bilbao, Bilbao www.enekobilbao.restaurant; Daniel Garcia, Chef-Owner, Zortziko, El Viejo Zortzi, Atea, Bilbao, www.zortziko.es, www.viejozortzi.es, www.atearestaurante.com.

On the Menu continues several weeks coverage of Spain’s Culinary scene and World’s 50 Best Restaurant Awards--A Week in Bilbao/San Sebastian and another in Barcelona.  Listen to: Elena Arzak, Chef-Partner, Arzak, San Sebastian, https://www.arzak.es/; Joana Vasconcelos (Lisbon, Portugal Artist), Food and Art Panelist at Bilbao Guggenheim conference, http://joanavasconcelos.com/index.aspx; Andre Chiang, Chef-Owner, Taipei, Taiwan, http://restaurantandre.com/; J P McMahon, Chef-Partner, Aniar Restaurant, Galway Ireland. http://aniarrestaurant.ie/; Mark Bright, Partner & Sommelier, Saison, San Francisco, www.saisonsf.com; Paolo Casagrande, Chef, Lasarte, Barcelona Spain, https://www.restaurantlasarte.com/,  https://www.monumenthotel.com/en/hotel-1/.

On the Menu starts several weeks coverage of Spain’s Culinary Delights and the World’s 50 Best Restaurant Awards, “Basque Style”--a week in Bilbao-San Sebastian and another in Barcelona.  Massimo Bottura, Osteria Francescana in Modena, Italy,  https://www.osteriafrancescana.it/, returns to the Top Spot, and everybody is thrilled, even Spain’s Can Roca, Girona, https://cellercanroca.com/index.htm, which dropped the short distance to #2.  For more about 50 Best - https://www.theworlds50best.com/. Eneko Atxa, Chef-owner, Azurmendi, Bilbao, et al, https://azurmendi.restaurant/en, organized a Sustainabilty conference. Listen to his ideas re the world's food supply. Then, Carme Ruscalleda, Chef-Partner, Restaurant San Pau, https://www.ruscalleda.cat/en/, San Pol de Mar, Celebrating 30 Years (& us celebrating our 45th Wedding anniversary), shares her always-forward-thinking concepts.  

Kathy Lund, CEO High Plains Bison, Denver CO, www.highplainsbison.com, and National Bison Association, www.bisoncentral.com; Christopher Hirsheimer & Melissa Hamilton, Owners, The Canal House, Milford NJ, www.thecanalhouse.com, What’s new at The Canal House, & working with John & Sukey Jamison on their soon-to-come new Book about their Latrobe PA organic Lamb Farm, https://www.jamisonfarm.com/; Jessica Gavin, Culinary Scientist, Orange County CA, www.jessicagavin.com & www.nutrilite.com, Easy Culinary Science for Better Cooking.