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A Life Seasoned with Sentiments

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A Life Seasoned with Sentiments

Two annual events always signal the holiday season for me aside from Thanksgiving. Both are seasoned with sentiments of delicious years past and take place the same week. The first is the third Thursday of November with the arrival of Beaujolais Nouveau. For four years I had the honor- and challenge- of creating and staging Beaujolais Nouveau arrival happenings for Les Vins Georges Duboeuf. Preparation started months in advance well before the first grapes started to bud on the vines. Each year we attempted to stage an uncorking ceremony more inventive and outrageous than the last. By Thanksgiving I felt […]

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Remembrance of Wines Tasted

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Remembrance of Wines Tasted

Sometimes it’s your first taste of something that you remember forever. Other times it’s the experience you were having, or you you were with, that creates that palate memory, My first wine memory and taste- at age 15- was my Dad teaching me how to properly serve and taste wine. he wanted me to learn that good wine existed from many parts of the world. My only experience with wine was sipping Mogen David at Passover, so any wine would be an upgrade. With my Dad it was an adventure. Proudly wearing his tastevin around my neck, I demonstrated to […]

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The Bitter and the Sweet

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The Bitter and the Sweet

The month of November is both bitter and sweet for us. Both David and I lost our fathers in November. Both our fathers inspired our lives in wine. Jack Ransom owned Rivendell Winery in Ulster County where all three of his sons worked. Mel Young taught wine classes for more than 30 years in Chattanooga and had me tasting wine with him when I was in my teens. Both of our fathers served in the U.S. military, and we will remember them on Veteran’s Day this Friday and toast them when we host Thanksgiving later this month. With the Presidential […]

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She Dreams of Cookies

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She Dreams of Cookies

Baking Expert Dorie Greenspan says she dreams of cookies in her sleep. She notes she has at least 300 cookie recipes to her name. Dorie managed to narrow her recipes down and create even more….to 170 for her just released 12th cookbook “Dorie’s Cookies,” including some very interesting savory cookies (not crackers, she notes!)   Who doesn’t have a cookie memory? My favorite is a crunchy white meringue made with whipped egg whites, sugar, almond extract and cream of tartar. The recipe was passed down from my grandmother, Mimi. My mother calls them “forgotten cookies” because she says she puts them in the oven […]

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The First Lady of the Organic Food Movement

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The First Lady of the Organic Food Movement

Chef and restaurateur Nora Pouillon is Washington, DC’s- and the nation’s – Forever First Lady in the world of organic food and sustainability. When she arrived in the U.S. in the 1970s from her native Austria, our country was on a diet of processed foods and agricultural products treated with chemicals -and in too many communities still is. Determined to feed both her family and her customers healthy, farm fresh food like she grew up eating in Europe, Nora set out to find local farmers to supply her food. It wasn’t easy but Nora was committed to finding a better and healthier solution to […]

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Hail To The Chef!

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Hail To The Chef!

While many Americans may be gnashing their teeth and biting their nails as we head into the last week of the Presidential campaign, I’m ready to cast my vote for the most impressive women-as-culinary-activists after attending last week’s Les Dames d’Escoffier International Conference in Washington, DC. Not intending to sound political, but just proud of my tribe: “If you want to get something done, ask a woman to do it.” Hats off to the Dames of the Washington DC Chapter who made this annual conference a fabulous success. The conference speakers addressed some very substantial topics that had everyone thinking about the role of food, […]

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Culinary Diplomacy: Peace on a Plate

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Culinary Diplomacy: Peace on a Plate

The role of food as a cultural identity and brand builder for a country, how food can be used as both a weapon of war and vehicle for peace, and how ethical cooking and a borderless kitchen factor into international relations were among the topics addressed in a presentation by Dr. Johanna Mendelson Forman. With more than two decades of experience in the international arena, working on post-conflict transition and democratization issues, Johanna holds a wealth of expertise and insights into the role of food in driving conflict and connecting people and communities. An Adjunct Professor at American University’s School of International Service where […]

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Rick Bayless: The Cook, The Thespian, The Yogi and the Lover of All Things Authentically Mexican 

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Rick Bayless: The Cook, The Thespian, The Yogi and the Lover of All Things Authentically Mexican 

There’s not enough space to list all the reasons we were honored to have chef and restaurateur, Rick Bayless on The Connected Table LIVE! October 19th. But we’ve given it a try:

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“Authentic Cooking” Takes the Stage at The Next Big Bite

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"Authentic Cooking" Takes the Stage at The Next Big Bite

The word “authentic cooking” bubbled to the surface at Les Dames d’Escoffier New York’s symposium, “The Next Big Bite: Media’s Influence on What We Eat, Drink & Crave,” which took place October 17 at Institute of Culinary Education. The distinguished panel moderated by CBS Sunday Morning correspondent, Martha Teichner, includedChef/Restaurateur and Co-Host of ABC’s “The Chew,” Carla Hall, Bloomberg Pursuits Food Editor, Kate Krader, and PUNCH Editor in Chief, Talia Baiocchi. The panelists debated what is a “fad” or a trend.” Trends included: gluten free, vegan, southern food, low alcohol wines. Fads included: cronuts, super-charged burgers and kale. Sustainability, food waste and food as medicine all […]

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Restaurants We Loved and Lost

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A sunset stroll on a warm September evening in lower Manhattan while watching party boats cruise the Hudson River had us reminiscing about the New York restaurants we’d loved and lost. The occasion that prompted this was a dinner at Institute of Culinary Education (ICE) with Chef David Waltuck who was recently named Director of Culinary Programs. David prepared five signature dishes from his landmark restaurant, Chanterelle, which closed in 2009 after 30 years in business. It was lovely to see David in action and catch up with his wife and partner at Chanterelle, Karen, as well as Andrew Friedman who […]

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