PA Jorgenson, Eating with the Chefs, Stockholm, Sweden, www.fool.se; Lynette Kucsma,CMO & Co-founder, Natural Machines, Creators of the Foodini, 3-D Printer for Foodstuffs, Barcelona Spain, www.naturalmachines.com. ; James Peterson, (Is it) Done (Yet): A Cook's Guide to Knowing when Food is Perfectly Cooked, Brooklyn NY (parentheses added by OTM).

Three exciting Asian Restaurants in England - London & Manchester.  And good news from Justin Severino, the Cure'ated Dinner series at Cure, Pittsburgh, www.curepittsburgh.com. Bobby Chinn, Owner, House of Ho, London, www.houseofho.co.uk/, unconventional Vietnamese; Mimi Tokumine, Sake Sommelier, Shoryu, London (3 locations), www.shoryuramen.com, Traditional Ramen, huge Sake selection; Helen Tse, MBE, Chef-Partner, Sweet Mandarin, Manchester, www.sweetmandarin.com/, 3rd Generation interpretation of classic & contemporary Chinese, Sweet Mandarin Cookbook: Classic & Contemporary Chinese Recipes with Gluten & Dairy Free Variation.

Announcing Brooklyn Brewery Mash in Pittsburgh June 21-28, then on around the world. NOLA Chefs, New & Old, plus a Prominent Irish Chef talks about Irish Food & his DC area Restaurants.  Beer, more Beer & Food to match, from a leader in the Craft Brewery movement - http://brooklynbrewerymash.com; Alon Shaya, Chef-Partner, Pizza Domenica, www.pizzadomenica.com; Mike Regua Sr., Executive Chef, Antoine's Restaurant, www.antoines.com; Cathal Armstrong, Chef-Owner, Restaurant Eve, Alexandria VA, www.restauranteve.com, My Irish Table: Recipes from the Homeland and Restaurant Eve.

OTM returns to NOLA, the "Crescent City" and one of our favorite places to dine:  Ryan Prewitt, Chef/Owner, Peche Seafood Grill, www.pecherestaurant.com; Brian Landry, Chef/Partner, Borgne, www.borgnerestaurant.com; Miles Prescott, Chef/Partner, RioMar (also Little Gem & soon-to-come La Boca, a new Nikkei (Japanese/Peruvian) concept); Raoul Vives, Bellman (for 50 years), Hotel Monteleone, www.hotelmonteleone.com, also home to Criollo Restaurant, www.criollonola.com.

OTM goes Exotic, Cuisines & Ingredients.  Jean-Paul Gabriel, Thailand: the Cookbook, based in Belgium, www.jpgl.be; David Sterling, Founder & Proprietor, Los Dos Cooking School, Merida Mexico, www.los-dos.com, Yucatan: Recipes from a Culinary Expedition; Esha Ray, Co-Founder & CEO, Enray (now owned by J M Smucker), TRuRoots "ancient" grains, Lentils, Quinoa, etc., Livermore CA, www.truroots.com; Samir Bayraktar, NAR Gourmet Mediterranean Products from Turkey--Oils, Vinegars, Preserves, Herbs & Spices, www.nargourmet.com

OTM Visits with Artisan Bread Bakers, a Spokesperson for "Meatless all day", and a Sophisticated look at America's Favorite, Hot Dogs Buns & all.  Keith Cohen, Owner, Orwashers, NYC, www.orwashers.com, Artisan Bread: 100 Years of Techniques & Recipes; Josey Baker, Owner, The Mill Bakery, San Francisco, www.joseybakerbread.wordpress.com, Josey Baker Bread; Dina Cheney, Meatless All Day: Recipes for Inspired Vegetarian Meals, Cos Cob CT, www.dinacheney.com; Russell Van Kraayenburg, Haute Dogs: Recipes forDelicious Hot Dogs, Buns and Condiments, www.chasingdelicious.com.

OTM heads for some of London’s GREAT Galleries & Museums;  The National Gallery, Veronese, www.nationalgallery.org.uk; The National Portrait Gallery, David Bailey Stardust, www.npg.org.uk;  Tate Modern, Matisse Cutouts, www.tate.org.uk/visit/tate-modern; The Barbican, Jean Paul Gaultier, www.barbican.org.uk/visitor-information; The British Museum, The Vikings, www.britishmuseum.org/whats_on/exhibitions/vikings.aspx.  And of course more fine dining – three up and coming British Chefs, and a surprise ending to the show; Phil Carmichael, Executive Chef, Berner’s Tavern at The London Edition Hotel, www.bernerstavern.com; Hus Vedat, Head Chef, Barbecoa by Jamie Oliver, www.barbecoa.com; Adam Handling, Caxton Head Chef, Caxton Grill at St. Ermin’s Hotel, www.caxtongrill.co.uk; Camilla Goddard, Director, Capital Bees, Beekeeper for St Ermin’s Hotel & others, www.capitalbee.co.uk.

It's Award Season - OTM shares Winner's Excitement in London, anticipates the same in NYC.  April 28 at London's Guildhall, the World's 50 Best Restaurants for 2014 were announced.  We caught up with a few of the Excited Chefs & Owners: Highest New Entry at #17, Gaggan Anand, Gaggan, Bangkok, www.eatatgaggan.com; Biggest Mover, from #50 to #15, Virgilio Martinez, Central, Lima, Peru, www.centralrestaurante.pe, also Lima London, www.limalondon.com.  Chef Jean Francois & GM Pierre Siue, Daniel, NYC, www.danielnyc.com; “One to Watch”, Mark Bright, Partner, Saison, SF, www.saisonsf.com; Thomas Keller, Per Se, NYC, www.perseny.com, French Laundry, Yountville CA, www.frenchlaundry.com/; First ever on Top 50 from Russia: Vladimir Mukhin, White Rabbit, Moscow, Russia, www.whiterabbitmoscow.ru.

Preview of the James Beard Awards taking place tomorrow in NYC, Izabela Wojcik, Director of House Programming, James Beard Foundation, NYC, www.jamesbeard.org

Not enough Sweets for your Sweet Tooth at Easter?  OTM has more Sweet Guests right here!  Brian Nicholson & Sarah Huck, Red Jacket Orchards, Fruitful: Four Seasons of Fresh Fruit Recipes, Geneva NY, www.redjacketorchards.com; Kamal Grant, Owner, Sublime Doughnuts, Home Made Doughnuts: Techniques and Recipesfor making Doughnuts in the Home Kitchen, Atlanta GA, www.sublimedoughnuts.com; Amber Rose, Baker & Food Stylist, Love Bake Nourish: Healthier Cakes & Desserts Full of Fruit & Flavour, London UK, www.amberrose.co.uk; LindsayClendaniel,  Icecream Maker/Blogger, Scoop Adventures: The Best Ice Cream of the 50 States, Annapolis MD, www.scoopadventures.com

HAPPY EASTER!!!  Three Experts Sharing their Secrets how to Cut & Cure Meats the Spanish Way; how to make Whiskey the American (Tennessee) Way; how to Preserve Food in Manageable Quantities. Jeffrey Weiss, Chef-Owner, Jeninni Restaurant, Pacific Grove CA, Charcuteria: The Soul of Spain, www.jeninni.com, www.charcuteriabook.com; Matt Blevins, Brand Manager, Jack Daniel's (Brown-Forman) Single Barrel Tennessee Whiskey, Lynchburg TN, www.jackdaniels,com; Marissa McClellan, Preserving by the Pint: Quick Seasonal Canning for Small Spaces, Philadelphia PA, www.foodinjars.com.

Truly Exotic: Politrone Wild Burgundiian Snails, Tanoreen Brooklyn; Culture Club Kombucha

A Very Exotic Program, Unusual Protein, Ancient AND Modern Spices & Recipes using them, and a Beverage Product Line that Tastes Great & is Good for You besides.  Doug Dussault, Owner, Potironne Company, Importer of Wild Burgundian Escargots (Snails),  Larkspur CO, www.snailman.com; Rawia Bishara, Chef & Co-owner, Tanoreen, Brooklyn NY, Olives, Lemons & Za'atar, The Best Middle Eastern Home Cooking, www.tanoreen.com; Chris Reed, Owner, Reed's Inc, Culture Club Kombucha "cultured" Beverages, Los Angeles CA, www.reedsinc.com.

American Ingenuity: Ryan Farr 4505 Meats; Alison Hooper,Vermont Creamery; John W Macy Cheese Sticks

Three great & delicious examples of American Ingenuity in the Food Business:  Ryan Farr, Partner, Butcher and Sausage Maker, 4505 Meats, San Francisco, www.4505meats.com; Alison Hooper, Partner, Vermont Creamery, Goat & Cow Cheeses, Cultured Butter, Websterville VT, www.vermontcreamery.com; John Macy, Founder & CEO, The John Wm Macy Co., Elmwood Pary NJ, www.cheesesticks.com.

Two fascinating Stories of Lives in the Food Business, and two ladies named Victoria:  Luigi Diotaiuti, Chef-Owner, Al Tiramisu, Washington DC, www.altiramisu.com, The Al Tiramasu Restaurant Cookbook: an Elevated Approach to Authentic Italian Cuisine; Leah Eskin, Food Columnist, Chicago Tribune, now resident in Baltimore MD, Slices of Life: a Food Writer Cooks through many a Conundrum; Victoria Amory, Owner, Victoria Amory Condiments, Connecticut & Madrid, www.victoriaamory.com; Victoria Ho, Creative Director & Partner, Popsalot Gourmet Popcorn, Beverley Hills CA, www.popsalot.com.

OTM pays tribute to Darina and Myrtle Allen, prime leaders of the Modern Irish Food Movement. Our broadcast/re-broadcast marks the 30th Anniversary of the Ballymaloe Cooking School, near Cork Ireland, the 50th Anniversary of Ballymaloe House, a Country Inn & Restaurant, and Darina's recently published sensational new memoir/cookbook, 30 Years at Ballymaloe: A Celebration of the World-renowned Cooking School with over 100 New Recipes. Herewith: a discussion with Darina about her book and current events at Ballymaloe; a replay of our 2011 interview with Myrtle Allen, founder of Ballymaloe House & matriarch of the three generations of Mrs. Allens; our 2011 discussion with Darina at Ballymaloe Cooking School; our first interview with Darina in 2010 about her Cookbook, Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why.  www.cookingisfun.ie.

Fascinating stories from 3 places you probably never heard of. We think you'll be interested, even delighted.  Minus 8 ice wine-based Vinegars from Canada's Niagara region, Brad & Rachel Thomson, St. Catherine's Ontario Canada, www.minus8vinegar.com; Chef Eli Wahl, Casbah Restaurant of the Big Burrito Group, Pittsburgh PA talks about Minus 8's use in cooking and a special menu he created as a showcase for these vinegars, www.bigburrito.com/casbah/;  Patricia & Astrea Morford, Goat Farmers & Cheesemakers, River's Edge Chevre from Three Ring Farm, Logsden OR, www.threeringfarm.com; Max Watman shares a lifetime of his experiences with "real food", Harvest: Field Notes from a Far-flung Pursuit of Real Food, Hudson Valley NY.

Did you set your clocks?  Around the World, note that the time change in the USA is earlier than in most countries, so you can hear us an hour earlier. A "Mixed Bag"; a New Food Magazine - published in Sweden; Two Superb Vodkas with Unusual stories & ingredients; and a "Bible" of a different kind.  Lotta & P-A Jorgenson, Fool Magazine, Malmo Sweden, www.fool.se; Jack Bays, Founder, Fair Quinoa Vodka - Quinoa from Bolivia, Distilled in the Cognac region of France, Brand owned by Fair Spirits, Paris, distributed in the US by Bay-Pac Beverages, www.fairspirits.com; Don Freytag, CMO, Ocean Vodka, Maui HI, www.oceanvodka.com; Annie Bell, Annie Bell's Baking Bible. London UK, www.anniebell.net.

It's All in the Family at three Food-Drink establishments.  Iron Horse Vineyards, Joy Sterling, President, Green Valley CA, www.ironhorsevineyards.com; Good Stock Farm, Sanford "Sandy D'Amato, formerly Chef-Owner, Sanford Restaurant, Milwaukee WI, Good Stock: Life at a Low Simmer, Hatfield MA, www.goodstockfarm.com; Valor Chocolates, Valeriano Lopez, President (5th generation), nr. Alicante Spain, www.valor.es.

 

A Very Liquid Program, from Coffee to Wine to Mezcal.  Bruce Burrows, Inventor of the ICoffee, Super Hi-Tech Brewer, Valencia CA,  www.icoffee.com; Paul Kelamkiarian, Proprietor, Wine-of-the-Month Club, Monrovia CA, www.wineofthemonthclub.com; Judah Kuper, Mezcal Vago, Oaxaca Mexico, www.mezcalvago.com.  Imbibe and Enjoy!!

Happy Valentine's Day to all Lovers everywhere!!  Today an interesting list of the Most Influential People in Food in the USA, Rio de Janiero Cuisine & an "Insider's" Guide to Paris:  Colman Andrews, The Daily Meal, America's 50 Most Powerful People in Food, www.thedailymeal.com/americas-50-most-powerful-people-food-2014/12114; Leticia Moreinos Schwartz, My Rio de Janiero: a Cookbook, www.chefleticia.com; Trish Deseines, The Paris Gourmet, Paris France, www.trishdeseine.com.  OTM's Valentine Feast of B-Valves & Bubbly courtesy of Taylor Shelfish Farms, www.taylorshellfish.com & Gloria Ferrer, www.gloriaferrer.com.  Thanks to both!!>

Mostly British: A Chef & Prolific Author; a Food TV Producer as Sleuth; on the Bristol Dining Scene again; & adventures with a favorite, Grilled Cheese.  Paul Gaylor, a 20-year veteran chef & Author of 22 books, Great Homemade Soups: a Cook's Collection; James Winter, Producer of the BBC's Saturday Kitchen, Who Put the Beef in Wellington: 50 Culinary Classics, Who Invented Them, When, and Why; Toru Yanada, Chef, Riverstation, Bristol, England,  http://www,riverstation.co.uk; Shane Kearns, Melt: 100 Amaking Adventures in Grilled Cheese, http://www.grilledshane,com. 

More "American-made:" Anne Quatrano, Chef-Partner, Star Provisions Food Markets & Restaurants, Atlanta GA, www.starprovisions.com, Summerland; Judith Choate, author-collaborator on 100 Cookbooks, An American Family Cooks, http://notesfromjudieskitchen.com; Kate Heddings, FOOD & WINE Best New Chefs All-Star Cookbook.

One of our MOST Fascinating Programs.  Two Iconic and Important Chefs reveal their Philosophy and (some) of their Secrets:  David Kinch, Chef-Owner, Manresa Restaurant, Los Gatos CA, www.manresarestaurant.com, Manresa: An Edible Relection; Daniel Patterson, Chef-Owner, Coi & 3 other Bay Area Restaurants, Oakland & San Francisco, www.danielpattersongroup,com, Coi: Stories and Recipes.

How can you Cook more interestingly and more conveniently?  Tools & techniques  from the “good old USA”.  Sam Weiner, President, Edgecraft/Chef’s Choice, Avondale PA, Knife Sharpeners, Electric Kettles etc, www.edgecraft.com; Mary Karlin, Mastering Fermentation: Recipes for Making & Cooking with Fermented Foods, www.masteringfermentation.com; Erin Coopey, The Kitchen Pantry Cookbook: Making Your Own Condiments & Essentials, Seattle WA, www.glorifiedhomechef.com.