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Drink THE CONNECTED TABLE RADIO SHOW

Beaujolais at Its Best

We have a soft spot in our hearts for Beaujolais Crus wines. They’re always overshadowed by their flashy younger sister, Beaujolais Nouveau. We become annoyed when people confuse Beaujolais Nouveau with Beaujolais Crus and don’t give either a chance. Beaujolais Nouveau is like the bright holiday sweater you bring out for the season to have some fun; Beaujolais Cru is the fine cashmere you wear year-round. They both have their place…and style. Just don’t let anyone confuse them.

There are some many fine Beaujolais wines from the ten cru regions From north to south, each has its own subtle style: St-Amour, Juliénas, Chénas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly. Many call them the gems of the appellation. So, we always wondered why the intense push to celebrate the release of the Nouveau received all bling. Well, they have their place at the table at different occasions.
For a “personality analysis” of each Beaujolais Cru check out this article from VinePair which also includes this helpful map:

 

This map is from the website VinePair, a great online resource.
This map is from the website VINEPAIR.COM, a great online resource.

 

Cyril Chirouze oversees winemaking at historic Château Des Jacques, located in the villages of Romaneche-Thorins in the Moulin-a-Vent appellation.  The winery, now under the management of Maison Louis Jadot, focuses on traditional Burgundian methods of wine making: longer maceration, wild yeast fermentation, and aging in oak barrels for ten months to add complexity.
Cyril Chirouze
Recently we dined with Cyril in New York at DB Bistro Moderne and tasted a preview of a few Château des Jacques 2015 releases. The wines were elegant, and Cyril was eloquent on the subject. He joins us May 31.

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Cookbook Eat

Talking True ‘Cue with Matt Moore – The South’s Best Butts

We share a pet peeve with Matt Moore: We get annoyed when people refer to a summer cookout or grilling as a “barbecue” or “barbecuing.”  It’s like calling Prosecco “Champagne.” It’s not the same.
Barbecue is a sacred tradition in the Southern states. Like real Coca-Cola, pimiento cheese and biscuits, we don’t like poor knock-offs or misuse of the word. In other words Don’t screw with the ‘cue.
In his book, “The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection,” Matt says, “Southern BBQ is its own religion. And to experience it is akin to hearing the Gospel for the first time.” And if you’re still not convinced of the religious fervor for true barbecue know there’s another new book out on this subject called “Praise the Lard” by Mike and Amy Mills.
In the South’s Best Butts, Matt heads out to interview pitmasters throughout the Barbecue Belt for tips on making true ‘cue. Each pit stop is a story of humble people working with a humble product: a pig. The barbecue mother sauces vary by region as may the method of cooking and the spiced rub, but the pig remains the common denominator. This is a book acheterdufrance.com about butts and the people who expertly cook them low and slow.
Barbecue loyalists: Tune in May 31, 2pmEST to hear from Matt Moore on The Connected Table LIVE! on W4CY.Podcast to iHeart.com.

 

 

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Cookbook THE CONNECTED TABLE RADIO SHOW

Quenelles of Steel- Barbara Lynch on Living Life Out of Line

Reading Barbara Lynch‘s new memoir, “Out of Line: A Life Playing With Fire,” I was gripped with emotion and fascination. The term “Southie” was unfamiliar to this southern girl. So were the housing projects where Barbara grew up in South Boston next door to the notorious gangster, Whitey Bulger. Life in the hardscrabble ‘hood produced a gritty, gutsy gal with a loyal gang of pals. Success was not a straight shot for Barbara but rather a roundabout map with a few crazy detours, hard work and hard knocks.  But she made it. Big time. Moxie rules.

Barbara Lynch

Wednesday, May 3, 2pm EST, on The Connected Table LIVE! we speak with Chef Barbara Lynch (Barbara Lynch Gruppo), whose restaurants, all in Boston, including No. 9 Park, B&G Oysters, Drink, Sportello and Menton. Barbara is only the second woman to win a James Beard Foundation Award for Outstanding Restaurateur and is recipient of the Amelia Earhart Award for success as a woman in a male dominated field.

 

Barbara shares her story in her memoir with a funny frankness, and heartfelt sincerity that leaves you inspired. Her slogan is “Quenelles of Steel.” You better believe it!

Buy this book on Amazon. Click here:

 

 

Wednesday, May 3, The Connected Table LIVE! on W4CY.com. Podcast to iHeart.com

We bring you the dynamic people who work front and center and behind the scenes in food, wine, spirits and hospitality. Listen anytime on iHeart.com and the iHeart and live Wednesdays, 2pm EST onW4CY.com. Connect with us on Twitter@connectedtable,Instagram@theconnectedtable and Facebook@connectedtable