Christian Frangiadis. Spork Pittsburgh, and Jean-Paul Kissel, Seattle Concierge; Richard Bertinet, Bakery Kitchen and School, Bath, England, Crumb; Susie Norris, Food Market Gypsy, A Bakers Passport
Country Music Icon Martina McBride mixes in the Kitchen, My Recipe Playlist for Real Life; Mark Bittman. Dinner for Everyone: 100 Iconic Recipes made 3 Ways; Elizabeth Heiskell, The Southern LIving Party Cookbook: A Modern Guide to Gatheriing
Craig Davis, VisitPitsburgh, https://www.visitpittsburgh.com, announces British Airways non-stop flights Pittsburgh to London Heathrow start April 3; Katies Parla talks about the history, food & culture of South Italy https://katieparla.com, Food of the Italian South; Bruce Moffet, writes of the USA Southern kitchen, Bruce Moffett Cooks http://moffettrestaurantgroup.com/,
Celebrating Irish Food and Drink on St. Patrick’s Day. Darina Allen of Ballymaloe Cooking School near Corkl: Simply Delicious; Ross Lewis, Chef-Proprietor, Chapter One, Dublin; Phil Duff, Whiskey Ambassador and : Historian, Castle Knappogue,18 year old Irish Whiskey
Three Great New Books Take us through the Meal. Ellen KIng, Hewn Bakery Evanston, Heritage Baking, Sarah Arnour, Tripton VT, The Fat Kitchen; Odette Williams, Brooklyn, Simply Cake
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/
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
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.