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Archive for July 2014

Want a Career in Food? Try Looking Outside the Kitchen


I recently attended a Women in Culinary Leadership dinner presented by The James Beard Foundation and Vermilion Restaurant in New York City on June 25th. The panel included Susan Ungaro, president of The James Beard Foundation (JBF), Rohini Dey, owner of Vermilion; Dana Cowin, editor-in-chief of Food & Wine;  Gail Simmons, Director of Special Projects for Food & Wine; Kristen Kish, a “Top Chef” winner and former chef de cuisine at Menton in Boston; and Michael White, executive chef and co-owner of Altamarea Restaurant Group. Having attended other “women in restaurant” or “women in food” panels,  I did not expect much to come […]

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Going Native: Crete Wine Varietals


There’s a place in the middle of the wine-dark sea called Crete, a lovely, fruitful land surrounded by the sea. – Homer, The Odyssey   Thrapsathiri, Vidiano, Vilana, Malvasia de Candia, Daphni, Plyto, Kostifali, Mandilari, Liatiko…..To the uninitiated these sound like another version of the nine Greek muses. But in the wine world, these lyrical names are among the native varietals of Crete. Wine production in Crete dates back to 2000 B.B. to ancient Minoan civilization. After the Ottomans invaded Crete in 1669, wine production subsided for nearly two centuries. It was reborn in the late nineteenth century after liberation. In […]

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What we're cooking next: Lemon Aioli Lamb Burgers with Silver Fern Farms New Zealand lamb. Silver Fern Farms works with more than 14,000 New Zealand farmers in their cooperative to source its beef, lamb and venison. #theconnectedtableSIPS #Liste #iHeartRadio

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