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Savory Chatter on the Connected Table Live! Dec. 3

Her Miami Herald “Dinner in Minutes” column is distributed on the McClatchy Wire Service to over 6 million readers each week. She is the “go to” source for all things culinary in South Florida and the Keys and is author of The Flavor of the Florida Keys (new!) and Keys Cuisine.

She is the producer and host of the weekly segment part of Topical Currents, “Food News and Views,” on WLRN 91.3 FM and National Public Radio where she dispenses great tips on cooking for the family and showcases well-known chefs and personalities from around the world, such as Francis Ford Coppola, Lee Iacocca, Paula Deen, Martha Stewart and Emeril Lagasse.

She is an award winning author of over 30 books, including three recently released books covering diabetes friendly cooking published in cooperation with the American Diabetes Association: No-Fuss Diabetes Desserts, Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals, Fast and Flavorful: Great Diabetes Meals from Market to Table.

Linda Gassenheimer
Linda Gassenheimer

TV and Radio Personality, Syndicated Journalist, Best Selling Author, Spokesperson, and Food Consultant Linda Gassenheimer joins us December 3 to discuss her latest books, the culinary scene in South Florida and cooking for both your pleasure and for your health.

Connect:

http://www.DinnerInMinutes.com

https://twitter.com/LGassenheimer

https://www.facebook.com/linda.gassenheimer

You have to love a woman whose Twitter description reads: Wife. Author. Speaker. Traveler. Biker. Fave hobbies: breakfast, lunch, and dinner.

You have to love a woman who recommends bread, Champagne, chocolate and romance as key ingredients to a balanced diet and lifestyle,

You have to admire a woman who has written three international best-selling books on the art of living well: French Women Don’t Get Fat: The Secret of Eating for Pleasure, Women for all Seasons: A Year of Secrets, Recipes and Pleasure and French Women Don’t Get Facelifts: The Secret of Aging with Style & Attitude

You have to respect a woman who reached the top echelon of both the wine and spirits and luxury goods industries as CEO of Clicquot Inc. where she is credited with growing Champagne Veuve Clicquot’s market share in America grew from less than one percent to more than 25 percent.

Mireille Giuliano
Mireille Giuliano

We’re talking about Mireille Giuliano, who has been called “the high priestess of French lady wisdom” (USA Today), “an ambassador of France and its art of living” (Le Figaro), “an idea entrepreneur” (Harvard Business Review) and “an art-of-living guru” (The New York Times).

We call her uber-preneur. Her savoir faire lifestyle has been admired, adopted and followed by legions. Mireille is out with a delightful new book, Meet Paris Oyster, just in time to enjoy holidays on the half shell. We’ll be speaking with Mireille about all things we love about food, champagne and France and her approach to la joie de vivre

Connect:

http://www.frenchwomendontgetfat.com/
http://www.MireilleGuiliano.com
http://www.twitter.com/French_Women
https://www.facebook.com/mireille.guiliano.fanpage
http://pinterest.com/mgfrenchwomen/
http://www.instagram.com/french_women
https://plus.google.com/111651917084266935042/posts

Join Melanie Young and David Ransom Wednesdays, 2pm ET/11am PT on The Connected Table LIVE! Each week this Insatiably Curious Culinary Couple features the dynamic people who both work front and center and behind the scenes in food, wine, spirits, cookbook publishing and hospitality. Follow us on Twitter and Facebook

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Drink THE CONNECTED TABLE RADIO SHOW

Toasting New York State Wines & Spirits Nov. 26 on the Connected Table Live!

finger_lakesWe live in New York’s verdant Hudson Valley where we will spend our Thanksgiving. Our November 26 show is dedicated to New York State wines, spirits and cideries which produce not only wonderful products loved by restaurateurs and consumers alike but also produce jobs for many people. Thanks to initiatives like NY State Governor Andrew Cuomo’s Taste NY marketing campaign, New York is spreading the news about its locally produced wines, ciders, spirits and artisan foods and farm products.

We’ll be speaking with Jim Trezise, president of the New York Wine & Grape Foundation and Jason Grizzante and Jeremy Kidde, owners at Warwick Winery & Distillery.

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NY_Country_MapRecently, Wine Enthusiast Magazine named New York State “Wine Region of the Year.” From Long Island’s East End to the Hudson Valley to the Finger Lakes, the New York wine industry is a major engine of economic development, generating well over $3.76 billion in economic benefits to New York State annually, according to the New York Wine & Grape Foundation. Wineries—which mean new investment, new jobs, new tourism, and new taxes—have spread from the traditional regions to places never envisioned as wine regions. The New York grape, grape juice and wine industry generates more than $4.8 billion in economic benefits annually for New York State. 1,631 family vineyards… 373 wineries… 175,000,000 bottles of wine… $408 million in state and local taxes.

With a rich history and a range of styles, NY State wines are food friendly and versatile. Critics agree. Last year alone New York wineries won over 700 gold medals or above at competitions around the world.

Connect:

http://www.newyorkwines.org/

https://www.facebook.com/NYWineGrapeFdn

https://twitter.com/NYWineGrapeFdn

Hard cider is the fastest growing beverage alcohol category in the U.S. According to Nielsen’s tracking of cider sales off-premise, sales of hard cider increased 89% or about $280 million in sales. Data compiled by end of April 2014 shows an increase of 78%. Cider Journal projects at the rate cider sales are growing the retail business for this category could top half a billion dollars.

Warwick Valley Winery & Distillery is located among the apple orchards of the Lower Hudson Valley. Taking advantage of the abundant apple crops, owners Jason Grizzante and Jeremy Kidde applied for a farm winery license and cider producer license in 1993; doors opened to the public in 1994. Warwick’s Doc’s Draft Hard Ciders, named after Grizzante’s father, are some of the first hard ciders brought to market in the current renaissance of the cider industry and are marketed in a variety of styles and from a variety of different fruits, including both Apple and Pear.

BOTTLE-SHOT-WARWICKIn 2001 Warwick applied for and received a grant to develop New York’s first fruit micro-distillery. Warwick’s fruit brandies and liqueurs have received numerous accolades. Warwick Valley Distilling partners, Jason Grizzanti and Jeremy Kidde expanded their production to spirits with the founding of Black Dirt Distillery in 2012, which produces Gin, Bourbon, and its signature Apple Jack. Named after the famous “Black Dirt” region of the Hudson Valley’s Orange County farmland more famous for its onion production, the new distillery also does custom work for fledgling spirits not yet able to make their own products.

Visit: 14 Little York Rd, Warwick, NY 10990
(845) 258-4858

Connect:

https://www.facebook.com/warwickvalleywinerydistillery

http://www.wvwinery.com/

http://www.pinterest.com/warwickwinery/

The Connnected Table LIVE! airs Wednesdays 2pm ET /11 am PT onW4CY Radio. Podcasts are available at IHeartRadio

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INSPIRE

The feeding Season Starts Nov. 19 on the Connected Table Live!

Mid November marks what we like to refer to as “The Feeding Season.” Magazines show pretty dishes of festive foods and everyone talks about what to drink at the holiday table. We’re Giving Thanks to an abundant season for Italian white truffles, fresh cold water oysters on the half shell, crisp Hudson Valley apples in the orchards near our home and an abundance of wine in our growing global cellar.

When it comes to Thanksgiving, is your favorite part of the meal the turkey or the sides? Holiday side dishes take front and center on our show November 19, 2p.m. ET/11 a.m. PT, when we interview award winning cookbook author, journalist and culinary educator, Rick Rodgers, who recently released The Big Book of Sides (Ballantine Books/$30.00). Indeed, it’s a big book content-wise filled with more than 450 recipes from traditional to inspired to Americana and ethnic. We’ve spent the last few weeks trying some of the recipes, often enjoying them as our main courses. Rick also suggests how to pair the sides with main courses and with special occasion menus.

Rick Rodgers
Rick Rodgers

Rick often works on the sidelines or, rather behind-the-scenes, as a recipe tester, consultant or co –author for other books. He’s written corporate cookbooks for Williams-Sonoma, Kingsford Charcoal and Sur La Table. He received an IACP Cookbook Award for The Chelsea Market Cookbook. His articles have appeared many magazines including Men’s Health, Food & Wine, Fine Cooking and Bon Appétitwhich gave him a Food & Entertaining Award as Outstanding Cooking Teacher.

With The Big Book of Sides he takes center stage in our book.

 

 

Connect:

http://www.duboeuf.com/

https://twitter.com/GeorgesDuboeuf

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Join Melanie Young and David Ransom each Wednesday on The Connected Table LIVE! 2p.m. ET/11 a.m. PT on W4CY Radio and iHeart Radio. Each week we bring you the dynamic people who work front and center and behind-the-scenes in food, wine spirits and hospitality.

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INSPIRE

The Connected Table Live Features Two Women Entrepreneurs Nov. 5

Women entrepreneurs rule The Connected Table Live! Nov 5., 2pm ET/11 a.m. PT from Asheville, NC’s Moonshine Mom to Las Vegas’ Leading Lady of Restaurants. Tune in to hear their dynamic stories.

Troy Ball, Founder & President, Asheville Distilling Company, maker of Troy & Sons

CBS-TV called her “the Moonshine Mom.” In many ways it was family that drove her to distilling. As the mother of three sons, two with special needs, Texas native, Troy Ball, and her husband Charlie were committed to creating the best quality of life for their family. After living out west, they moved to Asheville, North Carolina, for the climate, hospitable small town feel, up- and- coming restaurant scene and easy going lifestyle.

Troy Ball, Founder & President, Asheville Distilling Company
Troy Ball, Founder & President, Asheville Distilling Company

Troy and Charlie were welcomed into the community with customary southern hospitality which often included a bottle of “keeper moonshine” (what locals keep for themselves and share with friends). Troy says “I was shocked by how smooth it was, and how complicated the taste was. Nothing like the throat-burning spirits typically pawned off on outsiders. I wanted everyone to taste and appreciate this white whiskey that is so much a part of our history.”

Texans are known for being bold, and in true style, Troy decided she wanted to make “keeper” moonshine. She apprenticed with some of the region’s best moonshine makers and searched Western Northern Carolina for the perfect strain of corn to make her moonshine, the spirit’s primary ingredient. Just outside Asheville, she discovered Crooked Creek Corn™- an heirloom open-pollinated white corn that has been grown on the McEntire farm for over one hundred twenty years. The corn had become virtually extinct everywhere except on the McEntire Farm…believed to be lost from Eastern Tennessee since 1840.

The end result is Troy & Sons moonshine, made using Crooked Creek Corn™ and locally milled Southern white corn, a true small batch handcrafted spirit that any credible moonshiner would drink himself.

Today at their Asheville distillery- visitors welcome- Troy and Charlie produce three spirits: Troy & Sons Platinum Moonshine, Troy & Sons Oak Reserve, a dark spirit mellowed in bourbon barrels, bringing forth flavors of caramel and sweet white oak; and Blonde Whiskey, a smooth spirit blended from rare heirloom turkey red wheat and white corn.Troy & Sons can be found in restaurants around the country and in local package stores.

Connect:
www.troyandsons.com
https://www.facebook.com/troyandsons
https://twitter.com/TroyandSons

Vegas Strong: Elizabeth Blau Founder & CEO, Elizabeth Blau & Associates

Many acknowledge Steve Wynn’s hand in revitalizing Las Vegas’ dining scene over the last two decades, but the other hand belongs to Elizabeth Blau, who combined her industry experience and impeccable contacts to transform “Sin City” into “Dine City.” Along the way, many restaurateurs and chefs have made their fortunes not at the gambling tables but with smart restaurant business ventures, many orchestrated by Blau.

Elizabeth Blau, Founder & CEO, Blau & Associates
Elizabeth Blau, Founder & CEO, Blau & Associates

Her company, Blau & Associates, est. 2002, provides restaurant development and consulting to blue chip companies like Celebrity Cruises, Destination Hotels, the Kor Group and One and Only Resorts, Trump Casinos, the Ritz-Carlton Hotels and Resorts and Wynn Resorts to name just a few around the world. Most recently she oversaw the redesign and reopening of New York City’s legendary Rainbow Room.

Blau began her career with famed restaurateur, Sirio Maccioni. When Sirio expanded the renowned Le Cirque brand to Las Vegas, Blau’s insightful work caught the attention of Steve Wynn, at the time CEO of Mirage Resorts, Inc. Wynn personally recruited Blau to fulfill his vision of revolutionizing the food and beverage operations at his newest venture, the $1.6 billion Bellagio.

As Vice President of Restaurant Development for Mirage Resorts, Blau persuaded a talented and high profile group of chefs to join the company and the burgeoning Las Vegas scene, including: Todd English, Michael Mina and Jean-Georges Vongerichten. During her tenure at Mirage Resorts, Blau opened Beau Rivage in Biloxi, Mississippi, and began to modernize dining at the Mirage and Treasure Island. After MGM Grand acquired Mirage Resorts in 2000, Blau became senior Vice President of Restaurant Development, overseeing new restaurant concepts for the corporation’s many properties.

In 2004, Wynn again recruited Blau to join Wynn Las Vegas, a $2.7 billion mega-resort where, as Executive Vice President of Restaurant Development and Marketing, she worked with management to oversee 22 unique dining, bar, lounge and restaurant concepts. In the process, they assembled an all star team of “chefs-in-residence,” a revolutionary concept that ensured the name on the establishment matched the working chef in the kitchen.

Blau is married to Las Vegas Chef Kim Canteenwalla. Together they own the neighborhood hot spot, Honey Salt, and recently opened the American tavern, Made LV. She also maintains partnerships in several other successful Las Vegas ventures, including Simon Restaurant & Lounge with Kerry Simon and George Maloof and Buddy V’s at the Venetian with “Cake Boss” Buddy Valastro.

Connect:
http://www.elizabethblau.com/

https://www.facebook.com/elizabeth.blau

https://twitter.com/elizabethblau1

Melanie Young and David Ransom
Melanie Young and David Ransom

Each Wednesday food and beverage industry insiders Melanie Young and David Ransom bring you the people who work front and center and behind the scenes in the industry on The Connected Table Live. Melanie and David are the Insatiably CuriousCulinary Couple. Connect:

https://twitter.com/connectedtable

https://facebook.com/theconnectetdable.com

https://www.theconnectedtable.com