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THE CONNECTED TABLE RADIO SHOW

Hey Lisa, When Are You Publishing Your Book?

Some say people working in public relations should be seen and not heard. Others say they should be heard and not seen. I say the rules have changed entirely. Much of that is thanks to powerhouses like Lisa Ekus who redefined the rules starting in 1982 when she opened the first public relations agency solely devoted to publicizing cookbooks, chefs, and food products.

Lisa Ekus www.lisaekus.com

This year The Lisa Ekus Group celebrates 35 years in business  “representing a world of culinary talent.”  As the company grew it added a media training division, created a literary agency and now manages careers for authors and culinary spokespersons. Her clientele of more than 200 authors reads like a “Who’s Who of Cooking in Food & Beverage.”  Saying your career-cookbook-product-project is being managed by Lisa Ekus is a badge of honor. Lisa still works out of her 200-plus year old farmhouse in Hatfield, MA. Again, she’s a rule breaker, bucking the “you need to be based in in NYC to succeed” old school thinking.

After all these years, Lisa had amassed an enviable collection of more than 10,000 books (mostly cookbooks). So, when is she writing her cookbook or culinary  memoir? We’ll ask her July 12th.

Listen to our July 12th show with Lisa Ekus as well as Deepa Thomas, author of “Deepa’s Secrets,” here iHeart.com and the free iHeart App. Click here:

 

 

 

 

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The Breakers Palm Beach- Ageless & Timeless

I’ve been fascinated with grand hotels ever since my father took me to New York when I was five to visit Eloise at The Plaza. The front desk told us she was with her Nanny in Central Park. Eloise mailed me a thank you postcard for stopping by.  A girl with manners!


One of the items on my travel “bucket list” is to visit many of the grand dame hotels around the world. While staying with David’s mother in Florida last week we spent the day at The Breakers Palm Beach and hosted our show at the hotel. Our guest was Nick Velardo, VP of Food & Beverage, who oversees the resort’s nine restaurants. We dined at two of them, The Seafood Bar and HMF restaurant and cocktail lounge.

Quiet gardens are everywhere

 

So are awe-inspiring floral arrangements

It was my “Eloise” moment, and the day did not disappoint. It was easy to say “Hello” to this Grand Dame and hard to say “Good Bye.” An interesting tidbit: The Breakers is still family-owned, and the heirs of Henry Flagler invest about $30 million annually to keep the property fresh and fabulous.

A place so refined event the cocktails wear a monogram. “Blueberry Bootlegger” at HMF
(Pisco, blueberry, lemon and ginger)

We were in Palm Beach during the off season, but you wouldn’t know it at The Breakers. The July 4th holiday brought families, couples and loyal fans, and the the hotel was bustling. Still, the team made time and accommocations for our last minute plans to visit.

“Natural” sushi at HMF. No rice is kind of nice.

 

Baked Alaska at HMF

Nick Velardo and his team, including Master Sommelier and Wine Director Virginia Phillip, have their work cut out for them. The Breakers is a place where guests’ expectations are high, and the crowd comes hungry. That’s why The Breakers sells annually:

  • 75,993 martinis
  • 621,087 pieces of sushi /sushi rolls
  • 11,757 stone crab claws
  • 1,365 pounds of caviar
  • and 27,200 slices of Key lime pie.
Make that 27,201 slices after we devoured ours.

Here is the iHeart link to our July 5th show with Nick Velardo, VP of Food & Beverage at The Breakers Palm Beach and Stanislas Thierry, VP of Sales & Marketing for Vranken-Pommery America, who shares the legacy of Louise Pommery who is credited for creating the Brut Champagne style. (LINK)

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