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.