Ideas in Food

Corey Mintz, The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, Winnipeg Canada; Dr. Jonathan Carp, The Miracle Noodle, https://miraclenoodle.com/

 

Travel to SE Asia through two new cookbooks

Anne-Solenne Hatte, Tasting Vietnam: Flavors and Memories From My Grandmother’s Kitchen; Vina Patel, From Gujarat with Love: 100 Authentic Indian Vegetarian Recipes

Outstanding Guests joining us once again

Lidia Bastianich, Chef, Author, Restaurateur, PBS TV star, https://lidiasitaly.com/, Lidia’s: a Pot, a Pan and a Bowl; Andrew Freeman, afandco & The Carbonate Group. and Candace MacDonald, The Carbonate Group, Top Ten Hospitality Trends for 2022 - Through The Looking Glass, https://www.afandco.com/,

 

International Food Connections, Spain and Italy

Francisco Rivera and Translator Adolfo, Guainos, Gourmet Products, including EVOO & Membrillo (Quince), Almeria, Spain, https://guainos.com/; Enza Cianciotta, Solenzi (aka Flavor Revolution), Toronto, Free-From Foods, https://solenzi.com/.

 

French Connections- Restaurants in Paris and Brooklyn + A French Cheesemaker in Vermont

Rebecca Asthaler, Partner, Fulgurances Restaurants, Paris and Brooklyn, https://fulgurances.com,; Adeline Druart, President, Vermont Creamery, Websterville VT, https://www.vermontcreamery.com/. 

How to improve the navigation of your Kitchen; Create Great Leftovers; Fix Kitchen Mistakes

Cassy Joy Garcia. Nutrition Consultant, San Antonio, https://fedandfit.com/, Cook Once Dinner Fix; Cal Peternell, Bay Area CA, http://www.calpeternell.com/. 22 year Chef at Chez Panisse, Burnt Toast and other Disasters.

 

Everything you ever need to know about Pizza, and Cooking with the Wisdom of Friends

Francisco Migoya, Head Chef, The Modernist Cuisine Project, Modernist Pizza, 3 Volumes,  https://modernistcuisine.com/ Seattle; Dorothy Kalins, Founding Editor-in-Chief, Saveur Magazine, much-awarded magazine editor & cookbook collaborator, James Beard Foundation Whos who in Food and Beverage. https://lithub.com/author/dorothykalins/, The Kitchen Whisperers

 

A Spicy Show--The Middle East in NYC; Exciting New Flavors from Burlap & Barrel

Christine Sahadi Whelan – Her Family Heritage in Spices and a Definitive Cookbook on How To Use Them, Sahadi Flavors of the Sun https://sahadis.com/, 

Ori Zohar, Co-Founder, Burlap and Barrel, Status notes on Afganistan Spice Farmers + 2 new Flavor Sensations, https://www.burlapandbarrel.com

 

Great Ladies of Food. 1st Woman to Head Canlis' Kitchen; An Expert in Gluten-Free Baking

Aisha,Ibrahim, Executive Chef, Canlis Restaurant, Seattle, https://canlis.com/; Katarina Cermelj, https://honestcooking.com/author/katwhisk/, Baked to Perfection-Delicious Gluten-Free Recipes with a Pinch of Science.

 

Exciting new California Wine Venture; Regenerative Agriculture Grows Great Meat

Randall Grahm joins Gallo to design and develop California Wines themed The Language of Yes, https://www.languageofyeswine.com;

 

A System to connect Food Producers and Buyers; A Recipe Collection for Plant-Based-Meat Eaters

David Stone, Executive Chair and Founder, Go Forager, https://www.goforager.com/, Portland ME; Kristin Bryan, Better Than Beef, https://thechefsisters.com/, 

 

A Memoir about a Life in Food; How to Feed Your Kids like Top Chefs Do

Vegetable-Forward Deborah Madison, http://deborahmadison.com/, An Onion in my Pocket; Joshua David Stein, Author of 17 Cookbooks, turns his attention to  how Master Chefs cater for their Offspring, Cooking for Your Kids