Here is a listing of some our favorite restaurants, destinations, food & drink, etc.
The Perrin Family & Chateau Beaucastel - Centuries of Tradition, Wonderful Wines
Marc Perrin is the current head of iconic Chateauneuf du Pape producer Chateau Beaucastel, which his family has owned for generations too many to enumerate. OTM knew the Perrin family of wines, but we learned much more at a Tasting which Marc conducted at the Charleston Food & Wine Festival. You can't experience the tasting, but you will learn what's behind the continued success of Beaucastel and why their wines are perennial favorites. If Chateauneuf du Pape isn't one of your wine favorites, we think that after hearing Marc you'll want to try it more, and you'll come to treasure Beaucastel as we and so many others do.
OTM gets a Sneak Preview of 2004 Brunello di Montalcino
OTM was amazed to learn that the "cult" status of Brunello dates back only 30-40 years. At a special NYC Wine Event. OTM joined a packed house of Italian Wine "Afficionados" tasting the 2004 vintage a few days before its official release. We talk to wine experts and producers about what lies behind the mystique, and how the Sangiovese grapes from the tiny Brunello designated region achieve their unique and beautiful expression. And by the way 2004s (and the 2004 Reservas to be released next February) are quite simply great wines! We were lucky to be tasting as we recorded, you'll want to get in on the act by adding these wines to your cellar.
Chicago Chef-Restaurateur Rick Tramonto - Fascinating Life Story
Rick got his start in the business under most unusual circumstances, and as they say "the rest is history. You'll have to listen to get the whole story, but here's just a fragment - Rick's first experience cooking was with newly founded Wendy's in his home town of Rochester NY. From this humble start, Rick's story of his road to Culinary Super-Stardom is as interesting as it is inspiring. And he still cooks one day a week in each of his restaurants.
Manresa Restaurant & Love Apple Farm - Unique Farm-Table Connection
Chef David Kinch was into Organic, Local, Fresh ingredients a long time ago, but his search for the very best led him in a unique direction. Manresa isn't just connected to Cynthia Sandberg's Farm, the two are joined not just at the hip, but from head to toe. Thanks to their joint planning and Cynthia's green thumb, Love Apple Farm produces practically all the vegetables, herbs, tomatos & other fruits. Because everything goes direct from Farm to Restaurant, it's is ripened/matured to perfection. David builds daily menu chnages based on what's in season, and thanks to Cynthia's skill and the benevolent weather of the Santa Cruz mountains, this is practically year round.
Daniel Boulud - Nice Guys Do Finish First!!
People tell us the secret to Daniel's success is his uncanny ability to pick great locations for his restaurants. We can't speak to his Beijing spot, or any others outside NYC, but Cafe Boulud just off upper Madison, Bar Boulud opposite Lincoln Center. dbBistro Modern in midtown, Daniel itself, and his latest venture DBGB on the fast gentrifying Bowery are certainly all in the right place. But what keeps people coming back is theservice and the food. And what does Daniel himself think is the secret - he's quick to point out that it's the team of people he's assembled.
Alain Roux at The Waterside Inn - also in Bray
The village of Bray in England's Berkshire is home to The Fat Duck, AND for 25 years or so to another WONDERFUL dining establishment and Inn, The Waterside. The combination of 3 Michelin Stars at each place gives Bray a star:population ratio we're will never/ever be matched. Founded by now world-famous Chef Michel Roux this place has set the standard for Fine French Countryside Dining for a quarter century. After perfecting his Chef skills working in Paris & Capitals of the Culinary Arts, Michel's son Alain had "taken over the helm" just a few years before, when OTM recorded this thoughtful interview, including his thoughts on introducing his own more modern style.
David & Helen Everett-Matthias, Le Champignon Sauvage, Cheltenham
Most visit Cheltenham for its beautiful Georgian Architecture, Spas and Parks, Savvy Foodies know the real reason to go is the GLORIOUS cuisine at Le Champignon Sauvage (LCS) where David runs the kitchen and Helen runs the dining room, with equal aplomb! David told OTM he's describe his cuisine as INTELLIGENT, we'd just call it MAGNIFICENT, STYLISH.... David even painted some of the plates. Go here - you'll fiind much more than a Michelin 2-Star rating promises.
Massimo Bottura, so much more than "Modern Italian"
Chef-Owner of Osteria Francescana (OF) Massimo Bottura told OTM that a "stage" at El Bulli opened his eyes to "Possibilities" for how his cusines could evolve. We had visited OF before he headed for Spain, and enjoyed a great meal. What we found on our return almost a decade later was a Chef not satisfied with Molecular Gastronomy or Cucina Creativo, but continuing to create new dining "sensations". Listen to Massimo explain how and what he prepared, one of THE BEST meals OTM has ever experienced.
"Basquing" in the Glory of Spain's San Sebastian Dining
Don't despair if reservations at El Bulli are impossible to get! Head for NE Spain for MAGNIFICENT Nuevo Vasco cuisine. OTM 's 3 day excursion featured fabulous meals at Arzak, Martin Berasategui & Mugaritz and here are the resulting interviews. Note that they're in the original Spanish, except for answers from Elena Arzak, now in the kitchen with ther father Juan Mari. For versions of the interviews with English translation, go to OTM Audio Archives, program date November 2, 2008.
Heston Blumenthal, Master Chef & Food
Founder & Owner of The Fat Duck in Bray, Heston's qualifications include 3 Michelin Stars since 2004, and a #1 ranking in the San Pellegrino World's Best Restaurants - he's now slipped all the way to #2. He also owns "the Village Pub" in Bray, Hinds Head Hotel, and has published several wonderful books, as well as hosting British TV series. Heston is widely hailed as one of the leaders of Molecular Gastronomy. These fascinating and thoughtful interview segments combined together are MUST LISTENING for those with an interest in the Cuisine of the future!
