A Mixed Bag, Great Coffee, Great Butchering & Grilling Japanese & Southern Style. Alan Adler, Inventor & Owner, Aeropress Coffee Maker from Aerobie, Inc.; Marissa Guggiano, Sonoma Direct, author Primal Cuts; Harris Salat, co-author, The Japanese Grill; Jamie & Bobby Deen, The Deen Bros. Get Fired Up.
5Star Sensation, probably THE Biggest & Best Dining Party!! Spokesperson Loree Vick, participating Chef Frank Ostini & Wine Maker Gray Hartley, The Hitching Post, Buellton CA. Then OTM in New York City for the James Beard Awards and a couple of great Dining Experiences. Missy Robbins, Executive Chef, A Voce Columbus & A Voce Madison; Chris Cipollone, Chef Proprietor & Jeffrey Tascarella, Beverage Director & Proprietor, Tenpenny at The Gotham Hotel; 6 Excited Winners of JBF Awards; Michael Tusk, Quince San Francisco, Best Chef Pacific; Isaac Becker, 112 Eatery Minneapolis, Best Chef MidWest; Andrea Reusing, Lantern Chapel Hill NC, Best Chef SouthEast; Joshua Aidlin, Audlin Darling Design San Francisco, Best Restaurant Design; Louise, Louis, Michael & Michael Jr. Esposito, Chef Volas's Atlantic City, America's Classic; Julian P Van Winkle III, Old Rip Van Winkle Distillery Louisville KY, Outstanding Wine & Spirits Professional.
Great new Food Products & Snacks. Christian Bunte, Co-Founder, Cabo Foods, Fine Corn Chips, Laguna Hills CA, www.cabofoods.com; Kathryn Lukas, Farmhouse Culture Fresh Organic Sauerkraut, Santa Cruz CA, www.farmhouseculture.com; Tara Branham, Founder, Java Bites Cookies, www.javabites.com; Angela Liu, Founder, Crispy Green & Frutzio "freeze dried" Fruit Snacks, Fairfield NY, www.crispygreen.com; Lea Richards, Owner, Pig of the Month BBQ, prepared Barbecued Ribs & Pulled Pork, Condiments & Bottled Sauces, Dayton OH, www.pigofthemonth.com; and a change of pace to end; Daniel Leader, Owner, Bread Alone Bakery, Rhinebeck NY, author Simply Great Breads.
Three Great Italo-Americans talk about their Food Heritage - and Good News about where to get them..... John Mariani, Esquire Food & Travel Correspondent, author How Italian Food Conquered the World; Lou Di Palo, Di Palo's Fine Foods, NYC, www.dipaloselects.com, fine imported Italian foods, especially Cheese & Charcuterie, also an operating Latteria (dairy) making Fresh Cheese; Rosario Safina, Founder, Da Rosario Organics, Organic Truffles & Truffle products, including Oils, Mayonaise & Butter, www.darosario.com.
Peter is surrounded by Ladies again!! Two great Southern (USA) Chefs & two Cooking & Cookbook Celebrities from NYC. Andrea Reusing, Chef-owner, Lantern Restaurant, Chapel Hill NC, author Cooking in the Moment - a Year of Seasonal Recipes; Sara Foster, Foster's Markets, Durham & Chapel Hill NC, author Sara Foster's Southern Kitchen; Joan Nathan, Quiches, Kugels & Couscous; Sara Moulton, Broadcaster & Author
Celebrating Easter, Italian Wines & Cooking. Giovanni Ponchia, Oenologist, The Soave Consortium, on this much improved white wine of the Veneto region; Tiziana Frescobaldi, Director of Communications, Marchesi di Frescobaldi, Red Wines for Easter with Lamb, Nippozzano Chianti Riserva or Castelgioconda Brunello di Montalcino; Gainni Scappin, Chef-Owner, Cucina, Woodstock NY, Co-author, Italian Cooking at Home; Jessica Theroux, Cooking with Italian Grandmothers.
Wine & Beer Gurus - Rajat Parr, Director-Sommelier, Mina Group, Partner RN74 San Francisco, author Secrets of the Sommeliers: How to Think & Drink Like the World's Top Wine Professionals; Sam Calagione, Owner, Dogfish Head Brewery, Lewes DE, author Brewing up a Business. Great Mustards & Marinades, Suzie Barhyte, Barhyte & Saucie Mama, Pendleton OR; Fine Farmstead Cheeses, Debbie Crave, Crave Brothers, Waterloo WI.
Gabrielle Hamilton, Chef-owner, Prune Restaurant, NYC, author Blood, Bones and Butter: the Inadverdent Education of a Reluctant Chef; Markus Glocker, Executive Chef, Gordon Ramsay Restaurant at The London, NYC; Andrew Hebson, Chef-Partner, NOLA on Market Square, Pittsburgh; Ewald Notter, Owner, Notter School of Pastry Design, Orlando FL, author Art of the Chocolatier.
Its's the Ingredients - variations on this theme!! Darryl Estrine, Harvest to Heat, 100 Recipes showing how Food Producers & Top Chefs work together; Robert Schueller, Melissa's, suppliers of more than 1,000 fruit & vegetable items; Tyler Gray, Mikuni Wild Harvest, Exotic & Foraged Ingredients for Chefs, from Mushrooms to Vinegars & some very special Tonics; Kurt Timmermeister, Vashon Island WA, Growing a Farmer, how his Life changed when he decided to work on the land!
Charleston (SC), YES Charleston, a new Fine Dining Favorite. OTM took the opportunity offered when attending the recent Food & Wine Festival to interview some old friends up to something new.......... Sean Brock, Chef-owner & Clint Sloan, Beverage Program Director, Husk, a restaurant devoted to bringing the best of the "Old South" to 21st Century diners; Frank McMahon, Executive Chef & Joey Ryan, Sommelier, Hank's Seafood, proof that great things change only to get better; Brett McKee, Founder, Roadside Kitchens, at 17 North, Mount Pleasant SC; Nico Romo, Executive Chef, Fish, and Corporate Chef for Patrick Properties Hospitality Group, on "north" King Street.
Peter's outnumbered by these 4 great ladies of the Culinary World. Kate Moses, Cakewalk - a Memoir; Sarah Simmons, Home Cook Extraordinaire, Host of NYC's City Grit Supper Club; Pam Anderson, Perfect One-Dish Dinners & www.recipegirl.com; Laurie Buckle, How to Squeeze a Lemon (and 1023 other kitchen tips & food fixes...).
Foods & Flavors that we love, with fascinating stories to match!! Tim Vincent, Vincent Family (4 generations) cranberries, dried & juiced, Bandon OR; Joby Rumiano, Rumiano Cheese (soon to celebrate their 90th anniversary), Crescent City CA, specializing in Jack Cheese; Julian Rose, Moonstruck Chocolate Co., Portland OR, fine chocolate bars and chocolate-dipped beans of the rediscovered "Pure Nacional" variety; P. Allen Smith, America's best known "TV Gardener" talks about his Cookbook Debut, P. Allen Smith's Seasonal Recipes from the Garden.
"The Yanks are coming............." From NYC to London, Bar Boulud & Barbecoa, and OTM chats with some old friends about the London scene. Dean Yassarian, Executive Chef, Bar Boulud; Adam Perry Lang, Chef-Partner, Barbecoa; Eddie Hart, Co-owner & Paul Mant, Club Manager, Quo Vadis Club (Eddie & Sam Hart also own Fino & Barrafina) talking Cocktails & what's new in London dining; Rowley Leigh, Chef-Owner, Le Cafe Anglais, about his new Oyster Bar & Cafe.
OTM in London, Part 2, from Traditional French to Modern British - AND BACK! Tristan Welch, Chef-Co-Owner, Launceston Place, formerly of Le Gavroche & Petrus, also a Gordon Ramsay Award winner, now staunchly Modern British; Rachel Humphrey, Chef de Cuisine, formerly Chef Apprentice, Le Gavroche, working with Chef Patron Michele Roux Jr. to combine French tradition with new touches & fine local ingredients; Chef Frank Raymond & Owner Alain Lhermitte, Mon Plaisir, a French Brasserie in the heart of London since 1942.
OTM in London, 1st of several programs. Three Great Veteran Chefs with similar ideas but very different menus. Jeremy Lee, Executive Chef, The Blueprint Cafe at The Design Museum near Tower Bridge; Joel Antunes, Executive Chef, Brasserie Joel at The Park Plaza Westminster Bridge; Anna Hansen, Chef-Owner, The Modern Pantry, Clerkenwell. More great Chefs next week................
Two of Pittsburgh's "Young Guard" of Chefs & Cooking for the Vegan Diet. Derek Stevens, Executive Chef, Eleven (11) Contemporary Cuisine, Pittsburgh; Kevin Sousa, Chef-Partner, Salt of the Earth, Pittsburgh; Mary Margaret Chappell, Vegetarian Times: Everything Vegan.
OTM's first ever program devoted to a SINGLE restaurant (well not exactly). Michael Tusk, Co-Owner & David Lynch Beverage Director at Quince, and Cotogna the new casual alternative next-door owned & managed by the same team. First Michael & David talk about their restaurants. Then they detail the dishes and wine pairings served at OTM's truly memorable dinner at Quince late last year. GREAT Food, GREAT Wine, GREAT service - OTM says GO HERE!! Thank you Michael, Lindsay, David and (GM) Katrina.
A New Voice from the NW US, Ethan Stowell, Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook a Wolf, Staple & Fancy Mercatile & Tavolata; Jean Anderson, one of America's most respected Food Writers & Cookbook Authors, Falling off the Bone; Joanne Chang, Owner, Flour Bakeries, Boston MA, Flour: Spectacular Recipes from Boston's Flour Bakery, a fascinating story of how Joanne made it from Mathematics to Pastries; Patricia Helding, owner, Fat Witch Brownies, NYC & author Fat Witch Brownies, how she from stocks to sweets, from Wall St. to Chelsea Market (repeated from Dec. 19, 2010 program because it fits so well with Joanne Chang's story).
An Ethnic Cooking focused program & an multi-award winning Chef to finish. Rosetta Costantino, My Calabria: Rustic Cooking from Italy's Undiscovered South; Colman Andrews, The Country Cooking of Ireland; Suvir Saran, Executive Chef, Devi NYC, talking about Pushpesh Pants' India Cookbook; Rozanne Gold, Radically Simple: Brilliant Flavors with Breathtaking Ease.
Dave Racicot reappears in Pittsburgh's Fine Dining Scene with his Exciting New Spot, Notion, Oakmont PA. Our 3rd program wrapping up our San Francisco experience, MORE great casual options; Anna Weinberg, Owner & Jennifer Puccio, Chef, Marlowe; Bruce Hill, Owner, Zero Zero, also inventor of The Chef's Press; Scott Youkilis, Owner, Hog & Rocks; Owner Michael Pierce & Chef Matt Brimer, Maverick; Christopher & Veronica Laramie, Co-owners, Chef & Pastry Chef respectively, eVe, Berkeley.
OTM In San Francisco, 2nd Program. Two more Great Young Chefs; Thomas MacNaughton, Flour+Water, Joshua Skenes, Saison, and his Partner-Sommelier Mark Bright. Then 3 great casual options; Adam Timney, Chef-Partner, Starbelly; Eddie Lau, Chef-Partner, The Summit; Bridget Batson, Chef, Gitane.
OTM Dines San Francisco for the Xmas Season - 1st of 3 programs. Two IMPORTANT Chefs; Daniel Patterson, Coi Restaurant, Cane Rosso & Plum (Oakland); Dominique Crenn, Luce Restaurant in the Intercontinental Hotel, soon to be Chef-Owner, Atelier Crenn (planned opening January 2011). Dominque talked to OTM first about her inspiration, career & Luce menu, then John Wight, Sommelier, Luce talks about wine pairing. Then Dominique talks about her ambitious & exciting plans for Atelier Crenn.
Happy Boxing Day, OTM hopes you had a great day on Christmas. Today, Celebrity Authors/Subjects; Eric Ripert, Chef, co-owner, Le Bernadin NYC, PBS Star & author Avec Eric: a Culinary Journey...; Ming Tsai, Chef-owner, Blue Ginger, Wellesley MA, PBS Star & author, Simply Ming One-Pot Meals; Joan Reardon, As Always, Julia, the correspondence of Julia Child & Avis Devoto; Nick Malgieri, Bake! Essential Techniques for Perfect Baking, Director of Baking Programs at The Institute of Culinary Education.
Unusual Tastes & Treats, for the Holidays or any other time for that matter. Jim Schilz, Schiltz Meats, Sisseton SD & Howard Helmer, NYC NY, talking Goose, including pre-cooked & smoked frozen whole birds & select cuts; Carla Bartolucci, Jovial Foods, Franklin CT & Modena Italy, Einkorn Pasta, made in Italy with heirloom wheat; Patricia Helding, owner, Fat Witch Brownies, NYC & author Fat Witch Brownies; Linda Fishman, Founder & President, Medora Snacks, Freeport NY, Popdcorn "Chip" snacks; Robert Krause, Chef & co-owner, Esquina, Lawrence KS, author The Cook's Book of Intense Flavors.
OTM devotes a program to the mysteries of wine & food-wine pairing. Terry Theise, Master of Wine & Wine Importer specializing in German & Austrian bottlings, Reading between the Vines; Jim Gordon, 25 year veteran of Wine Journalism, Editor, Opus Vino; Christopher Sawyer, Sommelier & Wine Educator, The Lodge at Sonoma, takes the mystery out of pairing Wines with Holiday Foods; Joe DeGruttola, Founder & President, & John Coonfare, Catering & Event Coordinator, The Wine Loft, Pittsburgh, introduce their Wine Bar concept & their unique approach to food-wine pairing. Salut, Cheers....... OTM wishes you happy wine drinking for the holidays, and please do so reponsibly.
