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

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

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

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

Simple, Straightforward, Top Chefs & Authors Share Secrets

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

An episode toasting the arrival of 2019

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients & Recipes for the Mediteranean Diet

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

Bars & Beverages for the Drinking Man/Woman

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

Recipes & Stories from The Rockies, Norway & Yunnan China

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

Stylish Devices for use with Food & Drink

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

 

Perspectives on Food & Drink in he American South

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

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

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

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

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

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

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