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Archive for October 2016

Rick Bayless: The Cook, The Thespian, The Yogi and the Lover of All Things Authentically Mexican 

Rick Bayless: The Cook, The Thespian, The Yogi and the Lover of All Things Authentically Mexican 
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There’s not enough space to list all the reasons we were honored to have chef and restaurateur, Rick Bayless on The Connected Table LIVE! October 19th. But we’ve given it a try:

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“Authentic Cooking” Takes the Stage at The Next Big Bite

"Authentic Cooking" Takes the Stage at The Next Big Bite
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The word “authentic cooking” bubbled to the surface at Les Dames d’Escoffier New York’s symposium, “The Next Big Bite: Media’s Influence on What We Eat, Drink & Crave,” which took place October 17 at Institute of Culinary Education. The distinguished panel moderated by CBS Sunday Morning correspondent, Martha Teichner, includedChef/Restaurateur and Co-Host of ABC’s “The Chew,” Carla Hall, Bloomberg Pursuits Food Editor, Kate Krader, and PUNCH Editor in Chief, Talia Baiocchi. The panelists debated what is a “fad” or a trend.” Trends included: gluten free, vegan, southern food, low alcohol wines. Fads included: cronuts, super-charged burgers and kale. Sustainability, food waste and food as medicine all […]

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Restaurants We Loved and Lost

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A sunset stroll on a warm September evening in lower Manhattan while watching party boats cruise the Hudson River had us reminiscing about the New York restaurants we’d loved and lost. The occasion that prompted this was a dinner at Institute of Culinary Education (ICE) with Chef David Waltuck who was recently named Director of Culinary Programs. David prepared five signature dishes from his landmark restaurant, Chanterelle, which closed in 2009 after 30 years in business. It was lovely to see David in action and catch up with his wife and partner at Chanterelle, Karen, as well as Andrew Friedman who […]

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The Sun To Set on a Beloved NY Jewish Deli

The Sun To Set on a Beloved NY Jewish Deli
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I grew up Southern and Jewish in Chattanooga, Tennessee.  I like to tell people Southern Jews grow up with Bubbas and Bubbies in their families. Brisket was served with biscuits. JELLO molds were our serving of fruit.  What we didn’t have were truly authentic Jewish delis. Well, we had Shapiro’s, but it was a Jewish deli with a southern twist: pimiento cheese on challah bread. My parents took me to New York City for the first time when I was 5 for a wedding with “those yankee family members who lived North of the Mason Dixon Line” (or so my mother told […]

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Hog Wild for Iowa Whiskey- The Connected Table LIVE Oct 5

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Cornfields, hogs, Better Homes & Gardens Magazine, “Bridges Over Madison County,” John Wayne and a political “straw poll.” That’s what we knew about the state of Iowa besides its gigantic State Fair which we hope to attend one day, even just for the pie eating. It’s the #1 hog producer and the nation’s third most productive agricultural state after California and Texas. David, who’s driven through Iowa, says it’s endless rows of cornfields. Iowa is also home to Cedar Ridge, the state’s first and largest whiskey producing distillery. Located in Swisher in the heart of corn country on the Eastern side of the state, Cedar […]

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Meet Mount Gay’s Master Blender- The Connected Table LIVE!

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Rihanna, flying fish, Bajan hot sauce, amazing beaches, sugar plantations and Mount Gay Rum. This is what we knew about Barbados when we went for one of my New Year’s birthdays. One side of this island is serene surf; the other is wild with shards of coral reef whipping around your legs when you try to swim. We opted for casual local places to eat simply prepared flying fish that we doused in addictive Bajan hot sauce. And we drank a lot of Mount Gay Rum…a whole lot! October 5th we visited with Allen Smith on The Connected Table Live. In addition to being the Master Blender […]

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A New ICE Age for Chef David Waltuck

A New ICE Age for Chef David Waltuck
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Chef David Waltuck and his wife Karen ran Chanterelle restaurant for 30 years, first in Soho and then in Tribeca. Each menu was a work of art as was each dish. Seasonal, locally sourced cooking was David’s style long before “farm to table” became embedded in our culinary lingo. Gael Greene referred to David in a cover story in New York Magazine as “The Daring Young Man on Grand Street.” Back in the those early days many considered traveling below 14th Street “daring.” And it was a long way from The Bronx, where David was raised. He caught the restaurant […]

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The Connected Table has offices in New York and Tennessee

Main Phone: 212.620.7027
Mobile: 646-270-4031

Connect with us via email:
melanie@theconnectedtable.com
david@theconnectedtable.com