OTM in London, part 3: New Chefs at Old Favorites, Fine Dining in Harrogate, Yorkshire. Jeremy Lee, Quo Vadis, Soho, www.quovadissoho.co.uk/; Marcus Verbene, Roast Restaurant, Southwark, www.roast-restaurant.co.uk; Marcus Eaves, Pied a Terre, Fitzrovia, www.pied-a-terre.co.uk; Tom Van Zeller, Zeller Restaurant, Harrogate N. Yorkshire (formerly of David Moore of Pied a Terre, www.vanzellerrestaurants.co.uk.
OTM in London, 2nd Program, OTM covers highlights of the Art Scene, and 3 New & Exciting Dining Adventures. Tate Britain & Tate Modern, Schwitters & Lichtenstein; Federico Barocci at The National Gallery; Being Picasso at The Courtauld Institute; Royal Treasures & David Bowie at Victoria & Albert; Man Ray at The National Portrait Gallery. Luke Thomas, 19-year old Prodigy at Luke's Dining Room, Sanctum on the Green nr. Marlow, Berkshire - soon to open a "pop-up" at The Embassy in Mayfair, www.lukethomasonline.co.uk; Peter Weeden, Chef-Partner, Newman Street Tavern, London W1, www.newmanstreettavern.co.uk; Johnny Smith, Founder & Partner, The Clove Club, London EC1, www.thecloveclub.com.
On the Menu in London, first of 4 (or 5) programs. 3 French Chefs with Great New Culinary Ventures; Bruno Loubet, Chef-Partner, Bistrot Bruno Loubet & Grain Store, opening June 1 near Kings X, http://www.bistrotbrunoloubet.com/; Eric Chavot, Chef-Partner, Brasserie Chavot, Mayfair, www.brasseriechavot.com; Sylvan Chevereau, Executive Chef, St. Ermin's Hotel & Caxton Grill, Westminster, www.sterminshotel.co.uk.
OTM in London. San Pellegrino World's Top 50 Restaurants award winners at April 29th's BIG BASH at London's Guildhall.........and the "Cook it Raw" initiative represented by World's No. 6 and the Developer of the Concept. American Chefs Grant Achatz, Winner of the Prestigious Chef's Choice Award for 2013, Alinea, Aviary & Next, www.alinea.com, www.theaviary.com, www.nextresturant.com, all in Chicago; Eric Ripert, Le-Bernadin, NYC, Steady at #19 in 2013, www.le-bernadin.com; Alex Atala, D.O.M, Sao Paulo, Brazil, http://www.domrestaurante.com.br, also Cook it Raw participant; Alessandro Porcelli, www.cookitraw.org.
Devoted to Spicy & Unusual, from Home & Away. Marvin Gapultos, The Adobo Road: a Filipino Food Journey - from Food Blog to Food Truck & Beyond, www.burntlumpiablog.com; Robb Walsh, Barbecue Crossroads; Notes & Recipes from a Southern Odyssey, www.robbwalsh.com; Rose Carrarini, How to Boil an Egg, from Paris, France; Caroline Grant & Lisa Catherine Harper, The Cassoulet Saved our Marriage.
A Program Dedicated to Home Cooking- We hope you'll Head for the Kitchen! Jennifer Perillo, Homemade with Love: Simple Scratch Cooking from Jennie's Kitchen; Suzanne Landry, The Passionate Vegetable; Debra Ponzek, The Dinnertime Survival Cookbook, www.auxdelicesfoods.com; Caroline Wright, Twenty-Dollar, Twenty-Minute Meals, www.carolinewrightfood.com.
Exceptional Winemakers and an Exceptional Wine Writer. You're sure to learn Something New! Two Great Ladies from Oregon; Lynn-Penner Ash, Co-owner & Winemaker, Penner-Ash Wine Cellars, Newberg OR, www.pennerash.com; Alison Sokol Blosser, Sibling & Co-President, Sokol Blosser Winery, Dayton OR, www.sokolblosser.com. Jay McInerney, The Juice: Vinous Veritas, Wine Columnist, The Wall Street Journal, considered "...the best wine writer in America." (Salon.com), NYC.
Exciting Tastes and Flavors in Food & Drink. Ariane Daguin, Founder & President, D'Artagnan, suppliers of Fine Gourmet Foods, about Rohan Ducks, a New Proprietary Hybrid exclusive to D'Artagnan, www.dartagnan.com, Newark NJ; Merida Anderson, Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen, www.vegansecretsupper.tumblr.com, Vancouver, Canada; Luca Bombarda, Mazzetti, Producers of Balsmico Tradizionale & Aceto Balsamico, explains the differences & the New 4-Leaf grading system for Aceto & Mazzetti's Acetum Brand, www.mazzettiusa.com, Modena Italy; Marko Karakasevic, Distiller, Charbay(c) Distillery & Winery, R5 Whiskey & other Fine Spirits, www.charbay.com, St. Helena CA.
A Truly "Boozy" Program!! Tony Abou-Ganim, ALL-STAR Bartender-Mixologist, Vodka Distilled & The Modern Mixologist, www.themodernmixologist.com; Prentiss Orr, Founder & Partner, Pennsylvania Pure Distilleries, Pittsburgh PA, Producers of Boyd & Blair award-winning Potato Vodka, www.boydandblair.com; Toasting Thomas Jefferson on his (April 17) 270th Birthday, with Michael Scaffidi, Sommelier, Plume & Quill Restaurants, The Jefferson Hotel, Washington DC, www.jeffersondc.com.
OTM wishes you and yours a Happy Easter. Francine Segan, Food Historian, Cookbook Author & Chocolate Expert, helps us understand Easter Traditions, how & when they came about, www.francinesegan.com; Just in time for Spring, Miche Bacher, Cooking with Flowers, Partner, Mali B Sweets, Greenport NY, www.sacredsweets.com; Matt & Ted Lee, Celebrating the Iconic Cuisine of the City they made Home, The Lee Brother's Charleston Kitchen, Charleston SC & NYC, www.mattandtedlee.com; Peter Kaminsky, Culinary Intelligence: The Art of Eating Healthy (and Really Well), Brooklyn NY..
Passover Greetings from OTM, Great Sparkling Wines for any Celebration, and Unique Gourmet Foods from Ireland & USA. Ruth Joseph, Traditional Jewish Cooking, Cardiff, Wales, www.ruthjoseph.co.uk; Randall Grahm, Sparkling Albarino, Sparkling Reisling & soon to come Sparkling Syrah, Bonnie Doon Vineyard, Santa Cruz CA; www.bonniedoonvineyard.com; Margaret Jeffares, Good Food Ireland, www.goodfoodireland.ie; Craig Kanarick, Founding Partner, New York Mouth, NYC, www.newyorkmouth.com.
OTM extends St. Patrick's Day Greetings to all involved in the Big Celebration. Today's Program is Unique - Dedicated to a Magnificent, Creative Chef, Massimo Bottura of Osteria Francescana in Modena, Italy. We bring you a very current interview recorded during Massimo's recent vist to the USA, and one recorded at the Osteria in September 2008. We're sure you will be fascinated by how he is constantly searching for new interpretations in the dining experience, and his restless embrace of change. For more about the Osteria Francescana and his new restaurant, www.osteriafrancescana.it, www.franceschetta58.it/. A web search for Villa Manodori Aceto Balsamico Products will return many different on-line purveyors, and they are stocked at many fine food stores.
One very Sweet On the Menu program. Joanne Adirim, Founder, HannahMax Baking, Crunchy Cookie Chips, Gardena CA, www.hannahmax.com; Laura & Peter Zeranski, Polish Classic Desserts, Alexandria VA, www.polishclassiccooking.com; Pat Sinclaire, Scandinavian Classic Desserts, Edina, MN; Sweet & a Touch of Savory to end, Miriam Rubin, Tomatoes: a SAVOR THE SOUTH(tm) Cookbook, New Freeport PA & NYC, www.miriamrubin.com
Looking forward to St. Patrick's Day with Irish Broadcaster & Restaurateur Clodagh McKenna & Replaying Paris Interviews from 4 years ago (we were reminded that these were recorded while Paris was celebrating President Obama's electoral victory. Clodagh McKenna, Clodagh's Kitchen Diaries: Delicious Recipes throughout the Year, Dublin Ireland, www.clodaghmckenna.com. In "Gay Paree"; Laurent Jacquet, Chef, Atelier Maitre Albert; Cedric Jossot, Manager, Les Bouquinistes; both owned by Guy Savoy, www.lesbouquinistes.com, www.ateliermaitralbert.com, www.guysavoy.com; Alain Pramil, Chef-Owner, Pramil, www.pramilrestaurant.fr; Dr. Herve This, Directeur Scientifique de la Fondation Science & Culture Alimentaire, sites.google.com/site/travauxdehervethis/.
A Great Range of Interesting Culinary recommendations and information. Clifford A Wright, One Pot Wonders, www.cliffordawright.com & www.cook-coquus.com; Sasha Davies & David Bleckman, The Cheesemaker's Apprentice: a Comprehensive New Guide to Handcrafted Cheeses, www.joyofcheesemaking.com, Sasha is Chef-Partner at Cyril's at Clay Pigeon Winery in Portland OR; Jessica Harlan, Quinoa Cuisine, Atlanta GA; Olivia Dupin, The Complete Guide to Naturally Gluten-Free Foods, Personal Chef in NYC.
Liquor & London Dining. Craft-distilled Spirits from Both Coasts; Malte Barkenow, Co-Founder, The 86 Company, Spirits in Flavors and Bottles designed with Bartenders in Mind, NYC, www.the86co.com; Lenny Gotter, Owner & Distiller, Eastside Distilling, Portland OR, Burnside "double-barrelled" Bourbon, www.eastsidedistilling.com. Fine Country & City Dining from our 2009 London Visit - these 2 "gems" somehow got lost un-Broadcast in our Archives. It's not too late as they're both "Bigger & Better"; Michael Wignall, Executive Chef, The Latymer, at Pennyhill Park, Bagshot, Surrey, which gained its 2nd Michelin Star last year http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/eating_and_drinking.aspx, Toby, Assistant Mgr, The Thomas Cubitt, Belgravia, London, also Owners of The Pantechnicon, (and new since our visit The Orange and The Grazing Goat), www.thethomascubitt.co.uk/.
Happy Valentine's Day from OTM. Today's Program is Designed to Help You Make Your Valentine Feel Super-Special. Who doesn't love Chocolate? Amy Rosenfeld, Owner, Mon Aimee Chocolat, Pittsburgh PA, brings us up to date on what's happenings in the World of Chocolate, www.monaimeechocolat.com. Joe Warwick, London UK based Food Writer, Where Chefs Eat: A Guide to Chef's Favorite Restaurants - 400 of the World's Top Chefs contributed more 2,000 recommendations, an App is coming soon, www.wherechefseat.com. Planning to Cook for your Valentine at Home - listen to Deb Perelman, Food Blogger Extraordinaire, Smitten Kitchen, www.smittenkitchen.com. A Dining-Wining Destination if your Valentine craves an exciting Destination, Karen Brooks, Restaurant Critic & Dining Editor, Portland (OR) Monthly, The Mighty Gastropolis: Portland, a Journey Through the Center of America's Food Revolution.
Ethnic Cooking & Beers to Drink with it. Roberto Santibanez, Tacos, Tortas and Tamales, www.robertosantibanez.com, Fonda resturants in NYC; Danielle Critenden, Co-author, From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food; Rinku Bhattachrya, The Bengali Five Spice Chronicle; Wendy Littlefield, Co-owner, Vanberg & De Wulf, Cooperstown NY, www.belgianexperts.com.
A "bifurcated" program. Capers and a Cooking School in Sicily; Desserts and Chocolate. Beatrice Ughi, Gustiamo, Imorter of Fine Capers & Caper Berries from Pantellaria, Brooklyn NY, www.gustiamo.com; Kate Winslow, co-Author, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie, Regaleali, Sicily, Italy, www.annatascalanza.com; Francisco Migoya, Director of Pastry Programs, Culinary Institute of America, Hyde Park NY, Elements of Dessert, www.thequenelle.com; Pam Williams, Founder, Ecole Chocolat, Vancouver BC, Raising the Bar: The Future of Fine Chocolate, www.ecolechocolat.com.
Restaurants, their Chefs and Founders, Staff Meals at Some of the World's Best. Kevin Gillespie, a Chef in Transition from Woodfire Grill to Gunshow, Atlanta, Fire in My Belly, www.gunshowatl.com; Legendary San Francisco Chef-Restaurateur Hubert Keller, Hubert Keller's Souvenirs: Stories & Recipes from My Life, www.hubertkeller.com; Norman Van Aken - "the Founding Father of New World Cuisine", Chef-Owner, Norman's at the Ritz-Carlton Orlando & Tuyo Restaurant Miami, My Key West Kitchen: Recipes & Stories, (with Justin Van Aken), www.normanvanaken.com; Christine Carroll, Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants.
Around the Globe with Great Chefs & Cookbook Authors & a Great Picture Book. Jose Garces, The Latin Road Home; Savoring the Foods of Ecuador, Spain, Cuba, Mexico & Peru, Garces Restaurant Group, Philadelphia PA, www.garcesgroup.com; Suzanne Husseini, The Modern Flavors of Arabia, www.suzannehusseini.com; Fuchsia Dunlop, Every Grain of Rice, www.fuchsiadunlop.com, London UK; James Oseland, Saveur: The Way We Cook: Portraits from Around the World, Editor in Chief, Saveur Magazine, www.saveur.com.
Mostly Dining in the South of England, an Important Report on False Labeling of Fish to end the program; JonRay Sanchez-Iglesias, Co-Chef/Owner, Casamia, Westbury Village, Bristol, www.casamiarestaurant.co.uk; Andy Appleton, Head Chef, Fifteen Cornwall (a Jamie Oliver project), Watergate Bay nr. Newquay, www.fifteencornwall.co.uk; Rupert Gleadow, Executive Chef, Gravetye Manor, W. Hoathly, Sussex, www.gravetyemanor.co.uk. Beth Lowell, Oceana, Sustainability of Fish Stickss & an Expose on the Scandal of False Labeling, www.oceana.org.
New Year Greetings to OTM Listeners Everywhere - May 2103 be Happy & Prosperous for All of You. Mostly Ladies in the Kitchen; Alison Vines-Rushing & Slade Rushing, Southern Comfort: A New Take on the Recipes We Grew Up With; MILA Restaurant, New Orleans, www.milaneworleans.com; Caroline Fidanza, Saltie: A Cookbook, Saltie Restaurant, Brooklyn NY, www.saltieny.com; Kate Leahy & Matthew Accarino, SPQR: Modern Italian Food & Wine; SPQR Restaurant, San Francisco, www.spqrsf.com; Charlotte Druckman, Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen.
Happy Birthday Adam Haigh, Merry Xmas to All OTM Listeners. Some Cooking Fundamentals; Martha Holmberg, Modern Sauces: More than 150 Recipes for Every Cook Every Day; www.marthaholmberg.tumblr.com; Joanne Weir, Joanne Weir's Cooking Confidence, www.joanneweir.com; Nick Malgieri, Director Baking Programs, Institute of Culinary Education, NYC, Nick Malgieri's Bread; Melissa Hamilton & Christopher Hirsheimer, Canal House Cooks Every Day, www.thecanalhouse.com;
OTM wishes you Happy Holidays. This week a "Mostly Meat" program, Vegans Beware! And Timely Information for Bakers about avoiding Gluten Justin Severino, Chef-Owner, Cure Restaurant, Pittsburgh PA, www.curepittsburgh.com; Bruce Aidells, Great Meat Cookbook; Hank Will, Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient; Jeanne Sauvage, Gluten Free Baking for the Holidays, www.artofglutenfreebaking.com.
