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It’s Time To Add Bolivia To Your Culinary Travel Bucket List- A Visit with Chef Kamilla Seidler

One of the most fascinating places I have ever visited in South America is Bolivia. Albeit my trip was too short and too focused on recovering lost luggage when I visited many years ago with the intent on hiking. But the images still remain in my mind, and I am eager to revisit and linger longer.

Bolivians consider Lake Titicaca a sacred place.
Bolivians consider Lake Titicaca a sacred place.

I remember taking a boat ride on Lake Titicaca on Christmas Day. I remember the other-worldly Valley of the Moon.

Bolivia's Valley of the Moon
Bolivia’s Valley of the Moon

I remember the fragrant markets and the women wearing colorful clothes and bowler hats.

It seemed like everyone wore this type of hat when I visited Bolivia
It seemed like everyone wore this type of hat when I visited Bolivia

Yes, I remember the stunning visuals of this landlocked country located deep in the heart of South America just below Brazil that I knew nothing about when I first visited.

What I don’t remember is the food.

So when the opportunity came up to visit with Kamilla Seidler, Executive Chef for Gustu Gastronomia S.A., a leader in the “Bolivian Gastronomy Integration (MIGA)” on The Connected Table LIVE! David and I couldn’t resist.

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David Ransom Drink Melanie Young THE CONNECTED TABLE RADIO SHOW

Wine Up Wednesday at The Connected Table LIVE Nov 25 with Beaujolais Vintner Caroline von Klitzing and Educator/Entrepreneur Josh Wesson

Follow us on Twitter@connectedtable and Facebook/TheConnectedTable
Follow us on Twitter@connectedtable and Facebook/TheConnectedTable

We’re hosting our third Thanksgiving at Camp David here in the Hudson Valley. Last week Nathalie Dupree shared her time-tested tips for entertaining a group. 1. Take control and have specific seating times and limited “drinks time” 2. Stay organized with a flow chart 3. Two smaller roasted -not brined- turkeys in the oven are better than big one.

Dupree_Web
Here’s the link to last week’s show  with Nathalie  which also featured Hervé Deschamps Chef de Cave and Cellarmaster for Champagne Perrier-Jouët who is only one of seven to hold this position in the company’s 200+ year old history.

Melanie attended Citymeals-on-Wheels 29th Annual Power Lunch for Women at The Plaza Hotel November 20th attended by more than 350 women including many in our industry. This year’s lunch raised $1.2 million to help feed NYC’s home bound elderly. 100% of contributions go toward meals. Congratulations to Citymeals’ Fearless, Fabulous Founder Gael Greene. Here’s a link to our Connected Table show with Gael. To support Citymeals and make sure NYC’s most frail residents receive the nourishment they need, please visit www.citymeals.org.

Chateau de la Chaize is located in Brouilly, France
Chateau de la Chaize is located in Brouilly, France

This week’s show visits Beaujolais which celebrated the annual arrival of Nouveau November 19 at one minute past midnight. Due to a schedule change last week we are spotlighting the region this Wednesday. Joining us is Caroline Von Klitzing (née de Roussy de Sales), owner of Château de la Chaize in Brouilly, one of the oldest and most historic estates in Beaujolais.

Caroline von Klitzing, Chateau de la Chaize
Caroline von Klitzing, Chateau de la Chaize

Our longtime friend in the wine world, Josh Wesson takes a break from helping out during the last minute Thanksgiving rush at his Upper West Side store, Best Bottles to share some of the latest projects he’s working on. Josh always has an anecdote or two up his sleeve.

Josh Wesson wants YOU to tune in!
Josh Wesson wants YOU to tune in!

THE CONNECTED TABLE LIVE airs Wednesday, 2pm EST on W4CY.com. Shows are available to listen and download anytime on iHeart.com and iHeart App.  Find The Connected Table LIVE under Shows and Personalities. Episodes are filed by the names of our guests, and we encourage you to re-post and share. Here is a cut and paste link:
http://www.iheart.com/show/209-The-Connected-Table-Live/

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Connect with us on Twitter (@connectedtable)
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For show bookings and sponsorship info contact: melanie@www.theconnectedtable.com

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He’s the 7th Cellarmaster in Champagne Perrier-Jouët’s 200+ Year Old History. Meet Hervé Deschamps

BELLE EPOQUEOne of the most delightful drives from Paris is north to the Champagne region. It’s worth spending a few days meandering from town to town, especially starting with the bubbling centers of Reims and Epernay and then villages in between to visit both chateaux and petits maisons to taste and discover.

One of the most spectacular visits is to Maison Belle Epoque, the historic ‘home” for the Perrier-Jouët family (est 1811) filled with Art Nouveau architectural accents and art treasures. What makes a visit even more special is uncorking a bottle of Perrier-Jouët Belle Epoque, one of Champagne’s most venerable brands.

Maison Belle Epoque
Maison Belle Epoque

We speak with Perrier Jouët‘s Chef de Cave and Cellarmaster Hervé Deschamps about the brand’s history and styles, the renovation of Maison Belle Epoque and Perrier-Jouët’s significant commitment to the arts on The Connected Table LIVE! November 18, 2pm EST on W4CY and podcast to iHeart.com and the iHeart App.

Herve Deschamps, Cellarmaster, Champagne Perrier-Jouet
Hervé Deschamps, Cellarmaster, Champagne Perrier-Jouët

Born in the Champagne region and schooled in Dijon, Hervé  has worked Perrier-Jouët since 1983 and has been Cellarmaster since 1993. He is only the 7th person to hold that title in the 200+ year history of the house. In fact, for the first time the doors of Maison Belle Epoque are not “open” to all guests through a virtual tour of its historic cellars.

To work with these iconic wines one must keep a sense of preserving the legacy while working to improve the brand at the same time, a delicate balance of philosophy and wine making that does not come easily. In fact it was 12 years before Hervé was able to put his own stamp on one of the wines he made, his first blend coming in 1995 with that vintage’s release of Belle Epoque, a distinctive champagne so well known for the Art Nouveau style Flower Bottle.

Belle Epoque Blanc 2007 shows one of the distinctive floral designs on the bottles that distinguishes Perrier-Jouet Belle Epoque Champagne
Belle Epoque Blanc 2007 shows one of the distinctive floral designs on the bottles that distinguishes Perrier-Jouët Belle Epoque Champagne

Tune in November 18, 2pmEST to hear from Hervé Deschamps and connect to learn more:  www.perrier-jouet.com  Twitter@perrier-jouet  Facebook/perrier-jouet  Instagram/perrer-jouet

Melanie Young and David Ransom, Hosts The Connected Table LIVE!
Melanie Young and David Ransom are the Insatiably Curious Culinary Couple on The Connected Table LIVE!. Contact them at https://www.theconnectedtable.com

Listen to all of our shows on iHeart.com and the iHeart App. Here is the cut and paste: http://www.iheart.com/show/209-The-Connected-Table-Live/

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Maine’s Cara Stadler Blends Chinese Flavors with Local Ingredients

On a frosty March weekend we visited the tiny college town of Brunswick, Maine, for a family gathering that included one of the best and most creative Asian dinners we’d experienced in a long time. And, I thought I’d be eating just lobster and chowder all weekend!

Duck Three Ways
Duck Three Ways
Fried goat cheese with local strawberries
Fried goat cheese with local strawberries
Radish salad with trout roe shiso heirloom tomato and buttermilk yuzu and whte soy dressing
Radish salad with trout roe shiso heirloom tomato and buttermilk yuzu and white soy dressing

 

Cara Stadler‘s Tao-Yuan blends local ingredients, Chinese flavors and the chef’s French training into creative dishes that are light in spirit (and on the stomach) and heavy on crisp, balanced flavors, from spicy, salty and savory to delicately sweet. Cara was inspired by her Chinese mother, Cecile. who runs Tao-Yuan with her as well as Cara’s local dumpling bar Bao Bao. Cara and her mother also ran the successful Gourmet Underground dining club in Beijing.

Chef Cara Stadler
Chef Cara Stadler, Tao Yuan Restaurant

Cara recalls her mother’s extensive Asian dinners at home, an early influence that inspired her to pursue cooking versus a traditional college degree. At 16 she presented her parents a 10 year business plan that convinced them to let her follow her dream. She enrolled in the prestigious Le Cordon Bleu cooking school in Paris and trained in top rated restaurants in France and China.

Now in her late 20s Cara has met and exceeded her 10 year plan, with Tao Yuan and Bao Bao, as well as recognition in 2014 as a Food & Wine magazine Best New Chef, a James Beard Foundation Award 2015 Semi-Finalist and a major feature in the November 2015 issue of Saveur magazine. Yet, her growing fame has grounded her even more. Cara’s focus is on her next 10 year plan including a hydroponic garden and aquaculture. –Melanie Young

assortment

Website: Tao Yuan  Facebook/TaoYuanRestaurant   Twitter@Tao_Maine

Instagram: @taoyuanrestaurant

We visit with Cara Wednesday, November 11, 2:28p.m EST on The Connected Table LIVE! Tune into W4CY or listen post show on iHeart.com. Here is the cut and paste link: http://www.iheart.com/show/209-The-Connected-Table-Live/

Have you connected with us? www.theconnectedtable.com
Have you connected with us? www.theconnectedtable.com Twitter.com/connectedtable Facebook.com/TheConnectedTable

 

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Her Greatist Legacy Will Be Helping To Feeding NYC’s Homebound Elderly

Usually when we think of malnutrition our thoughts drift  to impoverished areas of the United States or overseas to Third World countries. Rarely do we think about New York City much less a neighbor in your building.

But the reality is New York City is home to nearly 1.3 million senior citizens age 60 years and older. Many of them are hungry…for food and for companionship.  The same goes for other cities, not just New York. It could be your elderly neighbor down the street who has mobility issues or weakened memory for whom cooking is difficult and eating is no longer pleasurable alone. It’s not always about living on a fixed income or below the poverty level, though this is a problem. Many elderly are isolated and have no one to talk to.

According to a 1993 study by the Urban Institute* nearly five million elderly Americans (age 60 and over) experience “food insecurity” which means not getting enough to eat. In fact, 55% of seniors admitted to hospitals are suffering from malnutrition.

The situation is growing as Americans age. According to a December 1997 U.S. Conference of Mayors’ Status Report on Hunger and Homelessness* 65% of 29 cities surveyed reported requests for food assistance by elderly individuals increase by an average of nine percent that year.

I’ve written about malnutrition among cancer patients and within under served and impoverished communities where lack of quality food is a problem. With the elderly you wonder, “Don’t they have family to take care of them?” The answer is too frequently “No.”

Mary is one of the many homebound elderly who receive meals delivered by Citymeals-on-Wheels

Restaurant Critic and bestselling author, Gael Greene, has lived the life many of us dream about dining in Manhattan’s best restaurants and traveling the world eating for a living. But she couldn’t shake the fact that while her life was a banquet, she had “invisible neighbors” who may be starving, both for food and companionship.

With the late author and culinary teacher, James Beard,  Gael created Citymeals-on-Wheels, one of New York City’s and the nation’s leading non-profits that addresses malnutrition among the elderly by providing. Citymeals-on-Wheels mission statement is to “provide a continuous lifeline of nutritious food and human company to homebound elderly New Yorkers in need, helping them to live with dignity in their own familiar homes and communities.”

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Wine and Food Wednesdays @ConnectedTableLIVE Nov 4

We’ve been enjoying a delicious time in Charleston, SC, at the Les Dames d’Escoffier International Conference organized by Grand Dame Nathalie Dupree (latest book “Mastering the Art of Southern Vegetables”) and her local chapter. This year’s conference honored author Joan Nathan, author of 10 cookbooks includes “Jewish Cooking in America” and her most recent, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France.”

Doing the Charleston
Dames Linda Roth (Washington DC chapter), Grand Dame Honoree Joan Nathan and Carolyn O’Neil (Atlanta chapter) do the Charleston at this year’s LDEI conference

Congratulations to Chef Alon Shaya whose Shaya Restaurant in New Orleans was named Esquire Magazine‘s Restaurant of the Year. We look forward to having Shaya’s partner, John Besh, on our show soon.

Cocktail Whisperer Warren Bobrow‘s 4th book “Cannabis Cocktails” is now in pre-sell.This is surely a first on this topic in the cocktail world.

A tamarind gazed turkey by Chef Pierre Thiam (“Senegal: Modern Senegalese from the Source to the Bowl”) graces the cover of the November issue ofSaveur Magazine with a big feature inside. Editor-in-Chef Adam Sachs visited with The Connected Table Oct. 28. Click here to listen to this show which also features Argentinean winemaker Susana Balbo

This Wednesday, November 4, 2pmEST, on The Connected Table LIVE!

Michael Mondavi co-founded Robert Mondavi Winery with his father in 1966, eventually serving a President, CEO and Chairman. He established Folio Fine Wine Partners in 2004, with his wife, Isabel, and children, Rob and Dina, focusing on quality wines from Italy, Spain, Austria, New Zealand, Argentina and California, including eponymous Michael Mondavi Estates.

Michael Mondavi
Michael Mondavi

Mexico City native Chef Roberto Santibañez, owner of three Fonda restaurants in NYC and author of three cookbooks including “Tacos, Tortas and Tamales” and “Truly Mexican,” discusses culinary traditions of Mexico’s Day of the Dead.

Roberto Santibañez
Roberto Santibañez

The Connected Table LIVE airs Wednesday, 2pm EST on W4CY.com. Shows are available to listen and download anytime on iHeart.com and iHeart App.  Find The Connected Table LIVE under Shows and Personalities. Episodes are filed by the names of our guests, and we encourage you to re-post and share. Here is a cut and paste link:
http://www.iheart.com/show/209-The-Connected-Table-Live/

Your Insatiably Curious Culinary Couple Twitter@connectedtable Facebook/TheConnectedTable
Your Insatiably Curious Culinary Couple Twitter@connectedtable Facebook/TheConnectedTable

Please let us hear from you and please share our shows.

Connect with us on Twitter (@connectedtable)
and Like us on Facebook.com/TheConnectedTable
For show bookings and sponsorship info contact: melanie@www.theconnectedtable.com