We connect you to the world of wine, food and spirits

Archive for August 2017

Meet the Man Whose Botanical Beverage is on Everyone’s Lips  

Meet the Man Whose Botanical Beverage is on Everyone's Lips  
Share

Ben Branson must be on to something. It seems like he’s popping up everywhere including a recent Food52 profile and last week’s Wall Street Journal feature story on “sophisticated mocktails.”  It’s not just a great public relations blitz. He really is on to something. Not drinking alcohol is now as fashionable as drinking it. Everyone, from chefs and bartenders to the consumers they serve seems to be seeking a balanced lifestyle of happy health and hedonistic pleasure. Ben grew up on a farm in Lincolnshire, England. As the story goes, “He stumbled upon a 1651 edition of ‘The Art of Distillation’ and […]

Read more

A Cider House Rules – Meet Angry Orchard Cider Maker Ryan Burk

A Cider House Rules - Meet Angry Orchard Cider Maker Ryan Burk
Share

We live in apple country in the Hudson Valley. The trees have blossomed and are now heavy with fruit. You can smell the scent of apples in the air. Last week we attended a farm-to-table dinner at Angry Orchard in nearby Walden. It’s a 60-acre farm dating back to the 1700s that today makes both classic and modern styles of hard cider. Cider making dates back to colonial times. Now days it’s had a resurgence, growing 400% since 2010. We’ve tasted a good amount of hard ciders here in New York, one of the best regions for cider making and […]

Read more

New Orleans Pays It Forward To Houston

New Orleans Pays It Forward To Houston
Share

It’s hard to believe that twelve years ago this week Hurricane Katrina walloped New Orleans creating widespread destruction, and here we are again watching Houston being pummeled by a hurricane, lingering rains and flooding of historic proportions. I remember that Labor Day weekend in 2005 planning a fund raising campaign with The James Beard Foundation, Alex Brennan Martin from Brennan’s Houston and Southern Foodways Alliance Director John T. Edge to create a relief fund to help restaurant and hotel workers displaced by  Katrina. This time it’s New Orleans rallying to help Houston. I reached out to Ti Adelaide Martin and […]

Read more

This Herbalist Does Not Waste Thyme- The Connected Table LIVE! August 23

Share

Herbalist Brittany Nickerson teaches people about the health attributes of herbs and how to use them in cooking in her workshops at Thyme Herbal.  She also offers a three-year Herbal Apprentice Program, teaches at the University of Massachusetts and is author of The Everyday Living Series for your home. We’re all about trying to simplify and create a healthier home. In “The Herbalist’s Kitchen,” Brittany explains kitchen medicine and categorizes herbs by sweet, salty, sour, pungent and bitter and their health benefits. The book’s recipes are separated into seasons, and there are also some easy recipes to make your own lavender skin scrub and rosemary […]

Read more

Behind the Scenes at OSU Food Innovation Center with Sarah Masoni

Behind the Scenes at OSU Food Innovation Center with Sarah Masoni
Share

What is the recipe for becoming a successful food entrepreneur, and in what direction is food innovation heading? We discuss August 23 with Sarah Masoni, who manages the Product & Process Development Team working at the Food Innovation Center at Oregon State University, I met Sarah at this summer’s Fancy Food Show in New York presented by the Specialty Food Association. I was intrigued by her EXCITE talk on innovation and what makes a food entrepreneur and checked out the products from OSU entrepreneurs displayed at the show’s “LevelUP” Future of Food exhibit. Whether it’s food made from sea byproducts, sourced from the […]

Read more

What Pairs with Dishes from 35 Chefs? Champagne, Of Course!

What Pairs with Dishes from 35 Chefs? Champagne, Of Course!
Share

Recently we spent five days on the East End of Long Island visiting friends. Luckily for us the visit coincided with The James Beard Foundation‘s 27th annual Chefs & Champagne July 29 which featured more than 35 chefs from New York City and Long Island. We had not attended Chefs & Champagne for several years and were surprised at how large the event has become with more than 1,000 attendees under the large tent erected on Wolffer Estate Vineyard in Sagaponack. The tent looked like the top of the Baked Alaska we recently tasted at The Breakers Palm Beach. Marcus  Samuelsson […]

Read more

Connect With Us

Unable to display Facebook posts.
Show error

Error: Server configuration issue
Please refer to our Error Message Reference.

FREE Consultation!

captcha
 

 

Contact Us

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