Michael Harold and Quinn Peeper are sure to be partnering on this very day, for they know plenty about what they call Shindigs. They know all about how to throw a party. And they decided to write a book, their very first, Classical Shindig: Amateur Artistry from the Simple to the Sublime. Packed with photos and 60 Recipes, these beloved hosts and concert pianists will show listeners how their sense of style enlivens and graces their New Orleans home.
In today's episode, we discuss what is up ahead for the hospitality industry with show favorite, Andrew Freeman, Partner, 2024 Hospitality Trends Report, Carbonate Marketing Agency, San Francisco and Co-founder of AF&Co.
Lior Lev Sercarz, Chef/Owner of La Boite and spice guru, Midddle Eastern Pantry. Rose Wilde, a charismatic, self-appointed Grain Geek, Bread and Roses, with 200 Grain-Forward Recipes
Malek Amrami, Wine Maker, The Vice Napa Valley Wines, Newly appointed to Napa Valley Vinters Board of Directors. Nicholas Wooler, Founder, Pranzo Mediterranean Flavors, owned by W&S Foods Co, launched at 2023 Fancy Food Show.
Polish Vegan Food - Apteka
Su-Mari and Tim Hill, Inventors of The Tea Disk, Winners of Good Housekeeping 2023 Best Kitchen Gear-Coffee+Tea, Delta, BC, Canada
"Drink to Me Only with Thine Eyes" is a popular old song, the lyrics of which are the poem "To Celia" by the English playwright Ben Jonson, first published in 1616. It came to mind as we produced this Episode.
Carey Jones and John McCarthy: Every Cocktail Has a Twist;
Nancy Wekselbaum, New Flavors from The Gracious Gourmet and her new venture Hot Squeeze
Sarah and Tyler Sample, Owners and Beekeepers, True Gold Honey, Lindsay CA; Georgeanne Brennan, Pistachios, a definitive book.
Invitation to a Banquet by Fuchsia Dunlop
Chinese Menu: the History, Myths and Legends behind Your Favorite Foods by Grace Lin
Award winning Food and Drink Writer Andre Darlington just published A Booze and Vinyl Christmas, just in time for you to enliven your seasonal entertaining. This colorful volume features 40 curated Christmas albums,and there are 2 inspired cocktails to match each drink. Andre writes, from Nutcracker to Kelly Clarkson. You will surely sing along as you sip Andre suggestions.
Mark Kurlansky has added to his prolific output with a book all about, the facsinating story of the Rarest Common Food, The Core of an Onion-.Peeling the Rarest Common Food. More than 300 recipes and numerous savory stories enliven the subject and so do many pen and ink drawings.
Dedicated to gluten free, the founders of Gluten Free Easy, Esther Anzaroot and Lily Mishaan, know when their products are truly free when their taste testers cannot tell the difference between their GF and non-GF doughs. Carolyn Haeler of Mightylicious, in NY, developed a whole family of allergen-free cookies. She was driven to create cookies that were healthy and irresistibly delicious. OTM could not resist feasting on every one of the seven flavors. We bet you will not believe their gluten-free offerings. Check out Mighty Monkey Bakery.
Michal Korkoszcan based in Warsaw can certainly claim to be the voice of Modern Polish Food, much of it Vegetarian, and his new Book underlines, Polish HD: Modern Vegetarian Cooking from Global Poland.
Theresa Halliburton took home 3 Gold Sofis from the most recent SFA trade show, and she told OTM about her obsession with unique applications of sugars and salts as culinary sprinkles and garnishes. Her Flowerco flavor portfolio also includes artisinal cracker and cocktail cubes.
Natalie Daise is totally absorbed in Gulla Geechee, the present day representation of West African culture in the American South post Slavery. Natalie just published Okra Stew: A Gullah Geechee Family Celebration, a picture Book that truly includes, history in every bite and her very own recipe for the traditional stew. You'll be totally absorbed by how Natalie brings Gulla Geechee to life.
Chef Ravinder Bhogal founded her Vegan/vegetarian Restaurant, Jikoni, in London, quickly winning awards. Her third Book, just published, is sure to please; Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen.
Ben Parsons, The Ordinary Fellow Fine Colorado Wines, grows grapes at heights of over 6000 feet, extraordinary growing conditions in both climate and soils. Simone Fiori and his wife Clara, using cooperative grown Pinot Noir grapes from the region of Piave in northern Italy, aim to market their La Genisia wines in the USA.
Who is Linda Skeens who truly dominates the State Fair scene in the Virginia-Kentucky area that she has called home for a lifetime of home cooking. She regularly takes home the Blue Ribbons in numerous categories. How fortunate you will be able to enjoy her first ever published mouthwatering downhome dishes in her just published collection of recipes and family stories, in her new book, Blue Ribbon Kitchen.
Lauren Berger and Marla Felton had a great idea - create healthy cookies that also Taste Good, for those who struggle with food sensitivities - and also for that matter those who do not - a category that incudes OTM. So enjoy Real Cookies.
Amy Thielen calls herself a veteran party thrower. Her new book, Company: The Radically Casual Art of Cooking for others, includes a year of inventive recipes and twenty menus that will rethink the way you entertain. A History of the World in Ten Dinners, is the work of Victoria Flexner and Jay Reifel. The book provides the ability to recreate the past in your own home and truly includes 2000 years and 100 Recipes.
Segment 1 - Ori Zohar of Burlap and Barrel makes his quarterly visit to OTM. Single Origin Spices from around the world, available most conveniently by joining the quarterly Spice Club, recently featuring Desert Hibiscus from central Egypt.
Segment 2 - Grace Lin, Chinese Menu: The History, Myths, and Legends, Behind Your Favorite Foods
First up, Coleen Worthington, co-founder, with husband Gary, of Kneader's Bakery and Cafe..While Kneader's began as a bread-making company, they took on the challenge of baking the most delicous cookies powered by their own proprietary flour blend and it's indeed a family affair. Next Carolyn Haeler, founder of Mightylicious cookies.
According to their website, in 2012 Carolyn was diagnosed with celiac disease. As a cookie-lover, she spent years seeking out gluten-free cookie brands. Then, while waiting in line holiday shopping, she bought a gluten-free cookie that crumbled entirely after one bite. That’s when she realized there had to be another way. Mightlylicious incorporates 2 vegan options as well as 7 gluten-free Varieties, all equally delicious.
Denise Willi captured our attention with a new entry in the market for functional beverages. Created from honey and royal jelly. the delicacy worker bees give to their queens among other things, Beebad has a wonderful combination that is a little bit sparkling and a little bit sweet, with some great flavors too.
John deBary draws on a lifetime of cocktail bars for his latest Book "Saved by the Bellini". Add this to your liquor library, and you will have a resource for a lifetime of enjoyment for yourself and your fellow cocktail lovers, For OTM it brought back the memory of a great lunch at Harry's Restaurant in Trieste, originaly owned by Bellini Inventor Harry from Venice and NY.
In the first segment, we interview Toronto-based Nafsika Antipas, creator of Nafsika's Garden, Vegan Cheeses produced in Greece. Nafsika is a writer, TV producer, actress, author and entrepreneur. Her motto has always been, "If You Plant It, It Will Grow." Learn more about her work on social media and the website, Nafsika's Garden.
In the second segment, the topic moves to soul food, and catch up with Claude Booker, creator of Booker's Soul Food Starters and Seasoning Mixes, reminiscent of tthe American South. These mixes are now produced in Cleveland, OH.
Grainne Trainor, Owner and Sommelier, G's on Liberty, Pittsburgh, PA, is well known for her innovative wine and cocktail programs. Here she adds scratch seasonal food, comfortable décor and her welcoming vibe.
Two impressive books you should not miss. First up, the The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks by Niki Segnit which is the follow-up to the first cookbook The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook originally released in 2012. The second interview covers The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath.
Linda Skeens wins so many blue ribbon prizes at county fairs and similar events she wrote s big book about it, The Blue Ribbon Kitchen. OTM would not be surprised if she is featured on the Today Show. Alison Elliott developed vegan sprinkles named Farmer Foodie. designed to add zest to a wide variety of dishes. The critical ingredient is cashews – just sprinkle on a favorite dish or add water to create a creamy sauce for a dairy-free parmesan cheese alternative.
This week's episode originally aired in April 10,2016....Three Brilliant Ladies of Food in America, Joyce Goldstein onetime – Chef-Owner of Square One in San Francisco; Karen McNeil, Wine critic, Oenophile and Broadcaster– Author of The Wine Bible; St Helana CA, Claudia Wu, Publicist, Cherry Bomb, NYC
Every summer Food and Drink Purveyors from around the World, gather in NYC at the Javits Convention Center for the Fancy Food Show organized by the Specialty Food Association. OTM is always among the Media trying to keep track of what is new and interesting. This week we're bringing you two of most interesting winners of awards called SOFI. Chris Fowler introduced us to Moresh, a product line consisting of Olive Oils and Olive based Condiments, grown in the foothills of the mighty Morocco Atlas Mountains, celebrating the great flavors yielded by the fertile soils and benevolent weather. Joan Smith told of how the Date Farm, Rancho Meladuco, was created on land that wasn't being used for anything else. And Walmart became a major cutomer for Grinders, a visionary use for imperfect dates which won a new product SOFI.
Linda Scaltzo Eades retiring after a career as a school teacher in Miami, decided that a new venture was in order. And that’s how Calizo Condiments got started with potions such as Taste of Tuscany Herbs, two different mayos Italian and eggless, and Artichokes Marinated with Oranges (Ann loved these, so Peter asked for more!). Liz King invented a new and exciting snack, tempeh chips, Called Mamame, these tempeh treats are fermented and cultured, with six veggie ingredients for the discriminating vegan, and two non-vegan. OTM could not resist until the small bags were empty. Get more info at MaMame Whole Foods.
