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.