2018 - Page 3 of 3 - The Connected Table

Uncorking Some Napa Valley History with Peter Mondavi Jr.

On May 5, 2018 / Drink, THE CONNECTED TABLE RADIO SHOW

Do you know what the oldest winery in Napa Valley is? It’s Charles Krug, established in 1861. Its namesake, a German immigrant, started the winery and ran it until he died in 1892. After Charles Krug’s death, the winery was acquired by the family of James Moffitt who were wealthy San Franciscans. In 1943, a former saloon worker -turned- grocer, who successfully started a fruit distribution business called Cesare Mondavi & Sons, purchased the property for $75,000. Imagine what that money represented back them (versus now!). Today, Charles Krug, more than 150 years later is under the stewardship of Cesare’s grandsons, […]

All Rise! The James Beard Foundation Media Awards

On May 4, 2018 / Cookbook, Drink, Eat, Events

Congratulations to all the winners of The James Beard Foundation Media Awards, which comprises books, broadcasting and journalism. The Awards were presented April 27 at Pier Sixty at Chelsea Piers. I had the pleasure of attending and sitting with four nominees, Writers/Authors Kathleen Squires, Robert Simonson, Restaurateur/Chef and Author Maricel Presilla and Chef Gonzalo Gonzales Guzman, whose book, Nopalito, won in the International Category. The Media Awards are usually overshadowed by the glitzier Restaurant and Chef Awards, which take place May 7 at Chicago’s Lyric Opera House. I feel they are as important. Writers and journalists are the chroniclers of our culture, news and history. It […]

Meet Mr. Pisco! Johnny Schuler

On April 18, 2018 / Drink, THE CONNECTED TABLE RADIO SHOW

He’s passionate about Pisco! Johnny Schuler is Peru’s leading expert on Pisco and Master Distiller for Pisco Portón, whose Hacienda La Caravedo is the oldest Pisco distiller in the Americas (est. 1684). He explains the distillation process and grapes used to produce Pisco. Johnny is also a professional chef and restaurateur, owner of Granja Azul and Key Club, both in Lima. Johnny says these four things distinguish Peruvian Pisco: Pisco is made from wine, not grapes. Juice is extracted from the grapes to ferment and distill rather than crushing and using the entire grape and stems. Pisco may only be made from […]

Bob Blue, Chief Storyteller for 1000 Stories

On April 18, 2018 / Drink, The Connected Table SIPS

Bob Blue, Winemaker and Chief Storyteller for 1000 Stories in Mendocino, CA, takes a deliberate small-batch approach to winemaking. 1000 Stories utilizes old bourbon barrels for aging, which Bob says he began using in the 1980s when French and American oak barrels were hard to come by. What we tasted: 1000 Stories Zinfandel 2016 Batch 044. Attractive flavors of red licorice and brown spice usher into this blend courtesy of Paso Robles vineyards. Hedonistic, juicy Zinfandel from Lodi brings round tannins and opulent notes of dark fruit, while a touch of soulful Lake County Petite Sirah completes the wine, contributing […]

Reflecting on The Who’s Who of Food & Beverage in America

On April 15, 2018 / Events

While many industry followers quiver with anticipation for The James Beard Foundation’s announcement of its Restaurant, Book and Media Award Finalists (LINK). I have a soft spot for the less flashy Who’s Who of Food & Beverage in America. This program pre-dates The James Beard Foundation, and I would like to shed a little light on its origins. The creators of the Who’s Who of Cooking in America (the original name) were Chris Kimball, founder, publisher and managing editor for Cook’s Magazine (the original one started in 1980 and later Cook’s Illustrated) and Jeffrey Berlind, at the time managing editor for […]

Pati Jinich’s Matzo Ball Soup Has Kick!

On March 30, 2018 / Eat, THE CONNECTED TABLE RADIO SHOW

As the snow flurries fell during the third (or fourth?) storm of the year just around the start of Spring, we both found ourselves craving the same warm dish: Pati Jinich‘s Matzo Ball Soup with Mushrooms and Jalapeños. Maybe it’s the zing of the jalapeño chilies or the nuttiness of sesame oil and grated nutmeg that make these matzo balls so tasty. Just one tablespoon of sparkling water adds the perfect plump and fluff. We found ourselves negotiating over the last matzo ball for lunch. Try this recipe for Passover, or any time of the year. Here is a link to Pati’s […]

Sipping Bordeaux Blancs

On March 15, 2018 / Drink, The Connected Table SIPS

Many wine aficionados are familiar with the red wines of Bordeaux, but the region also produces exceptional white wines. One of the birthplaces of Sauvignon Blanc, Bordeaux put the art of blending on the map, creating balanced, expressive white wines, many available for under $25. We sat down to taste a few Bordeaux Blancs wines with Dr. Valérie Lavigne, well-respected global consultant in viticulture and oenology. Based in Bordeaux, she is a researcher for Seguin-Moreau, affilliated with the Institute of Vine and Wine Sciences (I.S.V.V.). Her primary areas of research include: aroma science, reduction during vinification and aging of white wines, […]

Meet “Mr. Spain” at Kysela Pere et Fils

On March 10, 2018 / Drink, The Connected Table SIPS

Jen Riis, aka “Mr. Spain,” scouts wines for Kysela Pere et Fils’ Spanish wine portfolio. Based in Madrid, Jen discusses some of Spain’s most well-known wine regions like Rioja and Ribera Del Duero, as well as smaller regions he says everyone should have on their wine drinking radar, such as Alicante and Jumilla. Jen underscores the increasing popularity of Spanish Sherry and white wines from D.O. Rueda, in addition to red wines made from Mencia, Monastrell and Garnacha. www.kysela.com The Connected Table SIPS Listen here The Connected Table SIPS!

Meet Champagne Jacquart Cellarmaster Floriane Eznack

On March 5, 2018 / Drink, THE CONNECTED TABLE RADIO SHOW

For International Women’s Month in March, we’re recognizing inspirational women in wine, spirits, food and hospitality. In this post we spotlight Floriane Eznack, Cellarmaster for Champagne Jacquart. Floriane works with a cooperative of 1800 grape growers in 60 villages and oversees blending and daily taste-testing for Jacquart’s signature Mosaïque Collection (Brut, Extra Brut, Rosé) and Blanc de Blancs, Jacquart produces a modern-style champagne dominated by the Chardonnay grape in its blends, and with longer aging- 5 to 6 years for vintage wines. www.champagne-jacquart.com/en

Chinese New Year Bites- Gung Hay Fat Choy!

On February 21, 2018 / Cookbook, Drink, Eat, THE CONNECTED TABLE RADIO SHOW

We never need a holiday to enjoy Chinese food, but we always partake a bit more for Chinese New Year for good luck! We started celebrating the Year of the Dog February 14th on The Connected Table Live! with guest, Hsiao-Ching Chou, author of “Chinese Soul Food.” Hsiao-Ching’s parents, came to the U.S. from Taiwan and owned a Chinese restaurant in Missouri. She worked in the restaurant after school. After earning her college degree in journalism Hsiao-Ching became a successful food writer, most recently working at the Seattle Post-Intelligencer for many years, Hsiao-Ching teaches cooking and shares her recipes on […]

Celebrating 50 Years with Trefethen Family Vineyards

On February 7, 2018 / Drink

“What were you doing 1968?” That was the opening question Kevin Zraly asked the group attending this week’s tasting at Corkbuzz Wine Studio to commemorate Trefethen Family Vineyards’ 50th Anniversary Retrospective. Kevin was joined by proprietors Janet Trefethen and her son, Lorenzo Trefethen, who shared the history and milestones of this family-owned winery located in Napa’s cool climate Oak Knoll district. The tasting notes included a historical marker for our nation. Some were happy times: the growth of the American culinary revolution and California wine industry. Some noted the natural disasters that impacted the region, such as floods, earthquakes and drought. And […]

Prosecco’s Enore Ceola, Managing Director & CEO, Mionetto USA

On January 25, 2018 / Drink, THE CONNECTED TABLE RADIO SHOW

Sales of Prosecco, the sparkling wine produced in the Veneto region of Italy, are bubbling. According to Vinexpo CEO Guillame Deglise, “Sales of Prosecco will surpase 412 million bottles by 2020, as the sparking wine tases over from discounted Champagne.” (The Drinks Business, March 2017). Many years ago we took on the responsibility of promoting Prosecco in the USA. It was tough sell! Now days, bottles of Prosecco are flying off the shelves. So, what caused the sure in Prosecco’s popularity? We discuss Prosecco’s appeal with Enore Ceola, CEO and Managing Director of Mionetto USA, who has had a large role […]

Archive for 2018

Uncorking Some Napa Valley History with Peter Mondavi Jr.

All Rise! The James Beard Foundation Media Awards

Meet Mr. Pisco! Johnny Schuler

Bob Blue, Chief Storyteller for 1000 Stories

Reflecting on The Who’s Who of Food & Beverage in America

Pati Jinich’s Matzo Ball Soup Has Kick!

Sipping Bordeaux Blancs

Meet “Mr. Spain” at Kysela Pere et Fils

Meet Champagne Jacquart Cellarmaster Floriane Eznack

Chinese New Year Bites- Gung Hay Fat Choy!

Celebrating 50 Years with Trefethen Family Vineyards

Prosecco’s Enore Ceola, Managing Director & CEO, Mionetto USA

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