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Archive for the Eat Category

Thomas Waugh’s Cocktails Dazzle at The Pool Room Lounge

Thomas Waugh's Cocktails Dazzle at The Pool Room Lounge
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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 one of NYC’s hottest restaurant openings, The Pool Room at the former Four Seasons Restaurant? The place is hopping with a mosaic of New York’s stylish deal makers, debutantes and downtown-heads-uptown types. And we know why. Director of Bar Operations Thomas Waugh makes cocktails that […]

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The Feast of Seven Fishes (and Pastas)

The Feast of Seven Fishes (and Pastas)
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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 Jesus. The number “seven” refers to the seven sacraments, although there are varying opinions on why this specific number matters. To our delight, we attended a dinner hosted by Santa Margherita USA with wine writer, Anthony Giglio, at Aunt Jake’s in Soho. It was a […]

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Happy Hanukkah! And Lots of Latkes

Happy Hanukkah! And Lots of Latkes
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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. Last week we received this helpful free wine and latke pairing guide from our friends at Israel’s Yarden Wines, which includes Golan Heights Winery and Galil Mountain Winery. Here are some of their suggestions (link to download free guide): Classic potato latke with sour cream […]

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The Art & Science of Making Bread

The Art & Science of Making Bread
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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 + Christmas? That’s right.) Making good bread is both an art and a science. And Modernist Bread is a 2,642-page tome on the craft of baking bread as well as bread’s future.  The five-volume masterpiece is the culmination of over four years of nonstop research, photography, experiments, […]

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Thanksgiving: Traditional or with a Twist?

Thanksgiving: Traditional or with a Twist?
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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 man out. While most people are traditionalists when it comes to the Thanksgiving meal. I’m usually the lone voice suggesting something new. Yes, we have turkey, dressing, sweet potatoes, cranberry sauce, pumpkin pie, etc. But, as a non-turkey eater who likes her greens, I’m always looking for […]

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The Seafood Professor Is In…Meet Barton Seaver

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“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 Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health and is Senior Advisor for Sustainable Seafood Innovations at the University of New England. He’s been a National Geographic Explorer and was […]

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

What's The Recipe for Running Good Housekeeping's Food Dept.?
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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 reaches 24 million readers each month. At the Good Housekeeping test kitchen at Hearst Tower, Susan and her team produce all content, create recipes and test, taste and test again and again (an average of three times)  for the magazine, special issues, cookbooks and special […]

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Chef Ana Sortun’s Inspiration

Chef Ana Sortun's Inspiration
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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 of two cookbooks, “Spice,” and “Soframiz” (with Pastry Chef Maura Kilpatrick). LINK to show on iHeart. In this edition of The Connected Table LIVE! Ana discussed her career, the business of being a restaurateur with multiple units, her passion for the flavors and culture of […]

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

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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 […]

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Behind the Scenes at OSU Food Innovation Center with Sarah Masoni

Behind the Scenes at OSU Food Innovation Center with Sarah Masoni
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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 […]

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The Connected Table has offices in New York and Tennessee

Main Phone: 212.620.7027
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melanie@www.theconnectedtable.com
david@www.theconnectedtable.com