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Cookbook Eat Explore THE CONNECTED TABLE RADIO SHOW

Secrets of the Southern Table with Virginia Willis

Our August 14 edition of The Connected Table LIVE comes with a southern drawl and a discussion about food that left listeners (and us) drooling, courtesy of  Virginia Willis, author  of "Secrets of the Southern Table" and southern food chronicler.

The South is a delicious hodgepodge when it comes to its culinary heritage and it is one of the most fascinating places to visit because of it. Many customs are rooted in traditions that blend diverse cultures: Irish, Scottish, English, French, African, Hispanic, Vietnamese and Greek, just to name a few. In fact, the upcoming Les Dames d'Escoffier International Conference October 24-27 in Nashville has a seminar focused on sorghum and honey and another on the culinary influence of immigrants past and present in the state of Tennessee. Diversity is the fabric of the south, and it's delicious. Hopefully this unique cultural heritage will endure and achieve greater appreciation.


In Secrets of the Southern Table (Houghton Mifflin), Willis introduces us to the farmers, producers and fisherman who supply the foods many of us enjoy at the restaurants throughout the south. Some are multi-generational families; others are (relatively) newer enterprises born from the dedication of immigrants who settled in pockets of the south. It’s a culinary tour that runs the gamut from sweet potatoes and grits to gospel birds and game birds to sweet shrimp and sausages. Throughout the book you can’t help but ponder about what truly defines “heritage” in the new south. It’s a richer place today thanks to the many cultures you find there. We should never take that for granted.

Willis has written cookbooks covering everything from single subjects (okra and grits) to the complete southern table with Bon Appetit Y’all and Basic to Brilliant, Y'all. And then after filling us all up with rich delicious recipes, she taught us how to “Lighten Up Ya’ll” with a tailored approach to preparing southern dishes. - trimming the fat without losing the taste. Her  articles and recipes can also be found at her  "Cooking with Virginia" column in Southern Living magazine.

Read more about Virginia Willis on her website and blog: www.VirginiaWillis.com

Listen to The Connected Table LIVE with Virginia Willis here. Click image below:

 

Buy Secrets of the Southern Table Here. Click Image below.

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THE CONNECTED TABLE RADIO SHOW The Connected Table SIPS

Come Take a SIP with Us- The Connected Table SIPS

The Connected Table SIPS creates custom content and generates guaranteed coverage to share your brand or campaign story or message.

Attention importers and wine and food companies and the talented people who work with them. Let us help you spotlight your brands and programs this Fall and beyond through custom podcasts on The Connected Table SIPS on iHeart Radio and more.

Did you know we’ll come to your event to set up an on-site studio to interview your visiting producers?

Did you also know we can interview anyone, anywhere in the world? We’re local to New York but global in our broadcasts.

The Connected Table SIPS on iHeart Radio are easy- to-record podcasts that offer a turnkey way for you to get your message out to the people you want to reach.

All our SIPS broadcasts can be found on multiple podcast platforms, including iHeart.com/iHeart App, Apple Podcasts, Spreaker, Stitcher, among others. You can also find us at The Connected Table page on Sante Magazine, one of the food and beverage industry’s leading digital trade magazines.

Please show your support by taking a SIP (or a few) with us. Sign up for a custom podcast series and let us share your special story. Email: melanie@theconnectedtable.com and david@theconnectedtable.com (also the email to schedule all show bookings)

We’re about to start our Sixth Year at The Connected Table LIVE October 1.

Listen to episodes of The Connected Table SIPS on iHeart here:

 

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Drink Explore The Connected Table SIPS

Sipping with Stefano Chiarlo, Michele Chiarlo Wines

Home to some of the world’s most sought after wines including Barolo, Barbaresco, Barbera, and Moscato d’Asti, Piedmont is regarded as one of Italy’s great wine regions.  Michele Chiarlo Wines, founded by Michele Chiarlo and now run with the help of his sons Alberto and Stefano, has been a leader in the region since 1956.

Alberto, Michele and Stefano Chiarlo

Always family owned and operated, Michele Chiarlo owns vineyards in three of Piedmont’s most important growing regions: Langhe, Montferrato, and Gavi, and focuses exclusively on making single vineyard wines. Their vineyard in Cerequio, in the heart of Barolo, is considered one of the finest plantings of Nebbiolo in the region and is recognized as a UNESCO world heritage site. The same is true for La Court, the Chiarlo Vineyard in Barbera, which also caries the UNESCO moniker.

Cerequo vineyards

Purists at heart, the Chiarlo family creates their wines exclusively from indigenous grape varieties including Barbera, Cortese, Nebbiolo, and Moscato, and over the years has helped lead Piedmont’s quality revolution in both winemaking and farming practices in through leadership, innovation, and dedication to their craft. “Preserving this land for the future is vey important to us,” says Stefano Chiarlo, who oversees wine production, “therefore we helped establish standards of quality for the DOC winemaking laws in Piedmont, and spearheaded green harvest practices, for all of Italy, in 1984.”

Never comfortable to rest on their laurels, The Chiarlo family is constantly working to find the next big wine and as such has heavily invested in the region’s new Nizza DOCG (Denominazione di Origine Controllata e Garantita, Italy’s highest level of quality for wine), in order to build that new winemaking appelation’s reputation for quality in the marketplace.

Michele Chiarlo Barolo Vineyards

 

The following selection of Michele Chiarlo wines are a good way to get to know this iconic brand, which is imported into the United States by Kobrand Wine & Spirits.

Le Marne Gavi DOCG: Made in the Gavi region, and area known for its white wine production from the Cortese grape variety, Le Marne shows citrus and mineral notes and jumps on the palate with lively acidity. A perfect white to pair with food.  SRP: $19.99

Cipressi Barbera Nizza DOCG: Grown at Le Court, the Chiarlo estate in Barbera, this 100% Barbera wine is shows classic notes of ripe cherry and red fruit through a lush, yet elegant palate. A perfect wine for lighter meats and pasta dishes. SRP: $29.99

Tortoniano Barolo DOCG: 100% Nebbiolo from Piedmont’s pre-eminent wine region, the Tortoniano Barolo spends 2 years in barrel and one year in bottle prior to release. A highly structured wine, yet also quite approachable at an early age, this wine is a wonderful food wine perfect for pairing with meats, pastas, and aged cheeses. SRP: $59.99

 

Listen to The Connected Table SIPS with Stefano Chiarlo. Click this image and stream: