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.
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.
