Blog

Celebrating 50 Years with Trefethen Family Vineyards

“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 ...

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

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 ...

Thomas Waugh’s Cocktails Dazzle at The Pool Room Lounge

Normally, we are not Cocktail Lounge Lizards. My idea of bellying up to a bar is heading to a barre class. I am more l downward dog than hair of a dog when it comes to recovering from a night out imbibing. But, who can resist an invitation to check out the swanky new cocktail lounge at ...

Isabel Legeron MW on the Appeal of Natural Wine

Isabel Legeron is France’s only female Master of Wine and only one of 354 MW’s worldwide. She’s been named “Wine Woman of the Year” in Paris and is recipient of the Madame Bollinger Award for Excellence in Tasting. Her website refers to her as “That Crazy French Woman,” which is also the name of a TV show she’s hosted and her blog.  Isabel is Founder ...

From Valpolicella- Raffaele Boscaini, Masi Agricola

We visit Valpolicella, the “land of many cellars,” with Raffaele Boscaini, General Coordinator of Masi Technical Group and Director of Marketing, who represents the seventh generations of this venerable 200-year-old wine estate. The name Masi comes from “Vaio dei Masi,” the little valley purchased by the Boscaini family in the late 18th Century.  Masi Agricola also ...

Laura Bianchi, Castello di Monsanto, Chianti Classico

We met the lovely Laura Bianchi last July when she came to New York to present a vertical tasting of Castello di Monsanto‘s iconic Il Poggio Chianti Classico Cru dating back to the 1960s. This wine is only made in the best vintages using only estate grown fruit, and hand-picked grapes, Monsanto owns the largest reserves of Chianti ...

The Feast of Seven Fishes (and Pastas)

Even though neither of us grew up in an Italian-American family, we both have adopted the celebration of the Feast of Seven Fishes as one of our holiday traditions. Called “Il Cenone or La Vigilia,”  the emphasis on fish comes from the Catholic religion’s centuries-old rule against eating meat on Fridays to honor the sacrifice of ...

Happy Hanukkah! And Lots of Latkes

Hanukkah, the Festival of Lights, starts December 12. For those of you who celebrate Hanukkah, we hope the upcoming eights days are filled with joy and plenty of latkes, the traditional pan-fried potato pancake served during Hanukkah to commemorate the miracle that a single jar of oil found in the Temple lasted for eight nights. ...

The Art & Science of Making Bread

What’s your favorite childhood bread memory? For David it’s his mother’s cinnamon toast, most likely sweetly dusted homemade English Muffin Bread.  For me, it’s my Aunt Rachel’s homemade challah, braided into a shiny brown loaf and all pillowy inside. My mother made challah French toast for every holiday brunch and still does for Christmas (challah ...

Thanksgiving: Traditional or with a Twist?

Are you a Thanksgiving traditionalist or do you like your meal with an exotic twist?  We’re hosting 18 family members. Everyone brings dish. The next night we have a “Friendsgiving” dinner and invite neighbors to bring their leftovers for a mash-up meal. Every year when we plan the menu, I always sound like the odd ...

120 Turkish Recipes. Many Published for the First Time in English

We’re talking about Robyn Eckhardt’s new book, “Istanbul & Beyond- Exploring the Diverse Cuisines of Turkey.” In the book’s introduction, Robyn says she traveled some 15,000 miles, village to village and market to market to chat up local farmers, fishermen, groups of women making grape molasses, families on a picnics and other local folks to ...

Some Like It RAW And It’s Pretty Hot

We recently spent a damp Sunday afternoon navigating wine tables and elbowing hipsters in Bushwick, Brooklyn, to taste a global sampling of natural, biodynamic, organic and other low intervention wines at RAW WINE New York.  The event was conceived by Master of Wine Isabelle Legeron, author of “Natural Wine,” and featured over 150 producers, with ...

The Seafood Professor Is In…Meet Barton Seaver

“Seafood Professor.” That’s what we’ve decided to call Barton Seaver after receiving an advance copy of his new book, American Seafood, which covers ever species of fish on earth. It’s encyclopedic and a fascinating read.   And Barton’s a fascinating person. After serving as executive chef for a group of restaurants in Washington, DC, he now leads the ...

What’s The Recipe for Running Good Housekeeping’s Food Dept.?

What’s the recipe for running the food department at one of the most respected magazine brands in the nation? We receive an inside peak from Susan Westmoreland, Food Director at the Good Housekeeping Institute (GHI), one of the most trusted sources for consumer product evaluation for over a century (GHI was established in 1900). GHI evaluates thousands of products for Good Housekeeping magazine which ...

Prayers for Our Friends in Napa and Sonoma

We’re heartsick over the devastating fires that are still burning in Napa and Sonoma counties and southern California. So many industry friends have been impacted, and we’re still learning which wineries have been destroyed.  I was just in Calistoga a few weeks ago celebrating at The Harvest Table with the local vintners. Despite the surprise ...

The Food & Beverage Industry Nourishes Souls in Times of Sorrow

It seems like the last several weeks have delivered us one disaster after another starting with Hurricane Harvey in Texas; then Hurricanes Irma and Maria in the Caribbean and Florida, and now the tragic massacre in Las Vegas. It’s hard to be rah rah about this and that culinary event or new product launch when ...

“Flying Winemaker” Michel Rolland Touches Down with The Connected Table

He’s called “The Flying Winemaker” and his international influence in the world of wine is unparalleled. Bordeaux-based Oenologist Michel Rolland consults for more than 100 estates in 14 countries. Another 400 estates utilize the services of his laboratories located in France and Mendoza for analysis and advice. And at an age when many contemplate slowing down to stop and ...

Chef Ana Sortun’s Inspiration

A trip to Turkey while studying in Paris at La Varenne Cooking School as a young girl inspired Chef & Restaurateur Ana Sortun to specialize in the foods of Turkey and the Middle East in her three restaurants, Oleana, Sofra Bakery & Cafe and Sarma, all located in the greater Boston area. Ana is author ...

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

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 ...

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

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 ...

New Orleans Pays It Forward To Houston

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, ...

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

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 ...

Behind the Scenes at OSU Food Innovation Center with Sarah Masoni

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 ...

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

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 ...

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 ...

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 ...

The Wake-Up Call That Changed This Chef’s Life

Many people have a wake-up call after experiencing a health setback. The call came to Chef Jean- Christian Jury after experiencing heart failure, not once but twice. Jean-Christian attributes his poor health to his erratic eating habits and relentless 16- hour day work schedule combined with the stress of running several restaurants and kitchens in London at ...

From Dietitian to Winemaker- Denise Shurtleff- Cambria Wines

It’s all about chemistry. Cambria Wines’ Denise Shurtleff was studying for a degree in dietetics and food administration with the intention of focusing on a career in nutrition when she decided to apply for an internship at a winery. She never looked back, and the chemistry of winemaking became her calling.   Denise spent 16 years ...

Six Degrees of Siperation

When you’ve been in the beverage and food business as long as we have – 30 years for each of us – you find yourself reconnecting with people over and over. Those people connect you to others in the industry. Your circle widens and yet becomes closer as your relationships deepen. We call it “Six Degrees ...

Two Grapes Get a Makeover

Recently we attended two tastings that sparked our interest. Neither of the varietals spotlighted were front and center in our minds, and we welcomed the chance to educate our palates and try the wines. Alicia Lini‘s family has been making Lambrusco wines in Emilia-Romagna since 1910. A fourth generation family member, Alicia was recently in New ...