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Cookbook Drink Eat THE CONNECTED TABLE RADIO SHOW

Chronicler of Chefs – Andrew Friedman

Talk about noshing down memory lane!  You must be living under a rock if you work in the restaurant business and have not heard about Andrew Friedman’s new book, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession.

We read it with relish because we knew just about everyone in the book! Andrew is a detailed, disciplined journalist and storyteller, and this book is an engaging documentary about America’s culinary revolutions from the 1980s through the 2000s. It ends just around when the worlds come crashing down (both the World Trade Center after September 11th and the stock market crash a few years later).

Andrew spotlights chefs on his Heritage Radio show “Andrew Talks with Chefs,” and he has written over two dozen cookbooks, with the likes of Alfred Portale, Tom Valenti, Michael Lomonaco, Michael White, Bill Telepan and Jimmy Bradley, to name a few. Of course, being tennis buffs, we were impressed by his New York Times best seller with tennis champion, James Blake, entitled “BREAKING BACK: How I Lost Everything and Won Back My Life (2007). You can see them all here on his website, appropriately named Toqueland.

Andrew Friedman is author of “Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession.” The book explores America’s restaurant evolution from the 1970s to 2000s and the people who shaped it.

This show aired broadcast live on Wednesdays May 2 at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Listen to our show with Andrew Friedman and Peter Mondavi Jr (Charles Krug Winery) at this permanent iHeart link:

 

Buy this book on Amazon:

 

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Cookbook Drink Eat Events

All Rise! The James Beard Foundation Media Awards


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.

JBF Media Awards Host- TV Journalist Tamron Hall, who is active with the charity, Common Threads.

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 was evident by the nominated articles – several that addressed diversity and sexual harassment in the industry- that writers are the people who raise our consciousness through words. These words propel the rest of us to take action.

Cookbook of the Year Recipient Michael Twitty

Particularly poignant were speeches by Pati JinichMichael Twitty and Betty Fussell.  Pati, recipient of “Outstanding TV Host,” recounted her mixed emotions while shooting her show. “Pati’s Mexican Table,” at the Tijuana border. Michael, recipient of Cookbook of the Year for The Cooking Gene, talked about searching for his African roots and what it means to be a “fat, gay, black and Jewish.” Betty, resplendent at 91 and ever eloquent with her words, wowed everyone as she stepped up to the stage to receive the Cookbook Hall of Fame Award for her writings.

Pati Jinich- Best TV Host

The theme of the Awards is RISE. Participating Guest Chefs, which included dinner chefs, Michael Anthony (Gramercy Tavern, NYC), Ashley Christensen (Poole’s Diner, Raleigh, NC – who made the best tomato tart!), and Hugo Ortega (H-Town Restaurant Group, Houston), all have risen to the occasion to help support those in need. And the reception and pastry chefs, also RISE for consciousness and caring: Emma Bengtsson (Aquavit), Daniel Alvarez (Union Square Cafe, NYC), April Anderson (Good Cakes and Bakes LLC, Detroit), Claudia Fleming (North Fork Table & Inn, Southhold, NY) and Zachary Golper (Bien Cuit, NYC). As always, Pier Sixty, executed a magnificent event. A special “Thank You” to them and to Host Chef Philip DiMaiolo.

It made me proud to be part of this professional community and motivated to Rise further to make an impact.  MY

The amazing Betty Fussell, Cookbook Hall of Fame Recipient.
(I’ll have what she’s having to look this good!)

 

Here is a link to the press release announcing all Media Award recipients.

Photos by  by Kent Miller.

 

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Eat THE CONNECTED TABLE RADIO SHOW

Pati Jinich’s Matzo Ball Soup Has Kick!

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 recipe which can also be found in her cookbook “Mexican Today.” (link) Or, cut and paste: https://patijinich.com/recipe/post_1/

Congratulations to Pati for being a 2018 James Beard Foundation Media Award Best Television Host Nominee for “Pati’s Mexican Table” (American Public Television)
Here is our radio show podcast with Pati on The Connected Table Live!  (LINK)
Or, cut and paste this link: https://www.iheart.com/podcast/209-The-Connected-Table-Live-27073513/episode/pati-jinich-and-bertha-gonzeles-nieves-27510414/

Happy Passover and Easter!  Whichever you celebrate, make it delicious

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Cookbook Drink Eat THE CONNECTED TABLE RADIO SHOW

Chinese New Year Bites- Gung Hay Fat Choy!

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 her blog, MyChineseSoulFood.com.

Hsiao-Ching Chou's dumplings ("Chinese Soul Food")
Hsiao-Ching Chou’s dumplings (“Chinese Soul Food”)

On February 15 we attended Lucky Rice Founder Danielle Chang’s Lunar Year Celebration at Canal Street Market (NYC) which continues through February 28. Different food and drink stalls served bites that were more global than Chinese, like Silk Road Falafel Wrap with Pickled Cabbage, Scallions, Crushed Cashews, Ginger and “Silk Road” Harissa Sauce from Ilili Box and Miso Lucky Salad (Brown Rice Topped with Miso-Marinated Beets. Bok-Choy and Avocado with Sesame Seed Dressing (loved!). Danielle Chang will join us on The Connected Table Live April 4th.

Danielle Chang, Founder of Lucky Rice (center)

My favorite discovery at this event was the Lunar Year Kakigori from Bonsai Kakigori, which  created powdery shave ice topped with icy snow drifts of mango and ginger and cream. Theo Friedman, the cofounder of Kakigori showed me how his Japanese shave ice machine worked and let me taste another Kakigori topped with shave ice matcha green tea.

Mango-Ginger Kakigori (snow ice) from Bonsai Kakigori

Our February 16 visit was to Red Farm NYC on the Upper West Side, where Owner Ed Schoenfeld recommended some “long life” and “prosperity” dishes. Ed said he was heading to London this month to open a Red Farm there. It was fun to see families celebrating Chinese New Year together and their kids all dressed up. This place always is one of our favorites.

Black truffle chicken soup dumpling at Red Farm NYC

Here is a link to our Chinese New Year show with Ed Schoenfeld and Chris Cheung, East Wind Snack Shop which aired live in 2016. Now on iHeart:

Listen to our show with Hsiao-Ching Chou here:

 

Purchase Chinese Home Cooking now on Amazon:

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Drink Eat THE CONNECTED TABLE RADIO SHOW

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 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.

Thomas Waugh tends the bar at The Pool Room Lounge, NYC
Thomas Waugh tends the bar at The Pool Room Lounge, NYC

And we know why. Director of Bar Operations Thomas Waugh makes cocktails that build on a single ingredient without overdoing it. The cocktails are based on a vegetable, fruit, spice or herb, and then he layers. Cucumbers, tomatoes, watermelon, chamomile and cinnamon are just a few examples. Of course Thomas switches it up with the seasons, so who knows what may be up his bar sleeve next.

Originally destined for culinary school, Thomas caught the bartending bug working at Harry Denton’s Starlight Room in San Francisco as a means to earn money for school. His industry mentors, Jacques Bezuidenhout and Marcovaldo Dionysos, taught Thomas to mix his culinary inclinations into his drinks.  Prior to joining Major Food Group, which owns The Pool Room restaurant & lounge among many other NYC restaurants,Thomas was Head Bartender at Death & Co.

“The Millionaire’s Old Fashioned.” It’s fashioned around the flavor of cinnamon.

Listen to our show with Thomas Waugh, The Pool Room Lounge on iHeart.com. Click image below.

 

Categories
Eat

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 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 small group of industry friends, and Anthony kept us engaged with amusing stories about growing in a very traditional Italian-American family. We always enjoy seeing Anthony and his entire family at the Food & Wine Classic in Aspen, and this dinner was a wonderful way to catch up in a more intimate setting.

The dinner was abundant with the appropriate number of fish dishes and almost as many pastas, all paired with different wines. While we know the Feast of Seven Fishes has nothing to do with the “seven deadly sins,” this meal was sinfully delicious! Our special thanks go out to Lisa Friedman at Santa Margherita and to Anthony Giglio for putting us in the holiday spirit.


Whether your holiday feast centers around fish, meat, game or vegetables, we hope you enjoy it pleasure. And, save room for dessert!

Happy Holidays! Happy New Year!

Categories
Drink Eat

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.

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 with Gewϋrtztraminer: “The spicy off-dry notes of the Gewϋrtztraminer will accentuate the subtle spices of the latkes.”

Sweet potato latke with applesauce with Viognier. “The floral notes will accentuate the round sweet tones of this dish, while the notes of lychee and apricot will match and accentuate the crisp sweet tones of the applesauce.

Cheesy vegetable latkes with sour cream: “A Cabernet Sauvignon-Merlot blend has earthy, spicy and pepper notes that will match the earth and cheesy flavors of the latke.”

ID 64362913 © Oksana Kiian | Dreamstime

 

We’ve interviewed both Victor Schoenfeld, Golan Heights Winery and Micha Vaadia, Galil Mountain Winery on our podcast series, The Connected Table SIPS! In case you missed them, here are the iHeart.com links:

Victor Schoenfeld, winemaker at Golan Heights Winery, is a pioneer in the application of new technology and wine making techniques who has developed some of Israel’s most sophisticated viticultural advancements, from irrigation management to wind generated electricity. Founded in 1983, Golan Heights Winery has had a major role in developing and nurturing Israel’s modern wine culture Podcast link.

Micha Vaadia is chief winemaker for Israel’s Galil Mountain Winery located in the Upper Galilee, an ancient region with a new wine culture. Established as a joint venture in 2000 by Golan Heights Winery and Kibbutz Yiron, green living is a way of life at Galil Mountain. Podcast link.

Wishing you Happy Hanukkah and Lots of Latkes!

 

The Connected Table SIPS podcasts series spotlights vintners, distillers and producers in 3-5 minute recorded podcasts on iHeart.com and the free iHeart App.
Categories
Cookbook Eat THE CONNECTED TABLE RADIO SHOW

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 + 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, writing, and baking. The books cover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future.

 

The authors are Nathan Myhrvold and Chef Francisco Migoya.

After retiring from Microsoft in 1999 as its Chief Technology Officer, Myhrvold established Intellectual Ventures and pursued several lifelong interests in photography, cooking, and food science.  The Cooking Lab is his state-of-the-art research kitchen in Bellevue, WA. Nathan is lead author of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home and author of The Photography of Modernist Cuisine. 

Nathan Myhrvold

Chef Migoya grew up in Mexico and studying art (painting, sculpture and drawing). But a stage (internship) at a restaurant at age 16 sparked his passion for cooking. He attended culinary schools in Mexico and France and went on to work at some major restaurants in the USA such as French Laundry, Bouchon Bakery and most recently, as a professor at the Culinary Institute of America. Chef Migoya is author of three books on pastry: “Frozen Desserts”  (2008), “The Modern Cafe” (2009) and “The Element of Dessert” (a 2014 International Association of Culinary Professionals  cookbook award recipient.

Chef Francisco Migoya

So, besides four years of research with over 230 recipe testers and expert contributors, what other fun facts should you know about Modernist Bread? Statistic nerds take note:

Number of pages: 2,462

Weight of book:  50 lb.

Weight: of ink: 4 lb

Words: 1,000,000+

Number of recipes: 1500

Photos: 3,000+

Loaves baked: 36,650+

 

 

 

 

 

 

 

 

 

 

 

 

Modernist Bread’s Chef Francisco Migoya joined us November 29, The Connected Table LIVE! Here is the show:

 

 

 

We bring you the dynamic people who work front and center and behind the scenes in food, wine, spirits and hospitality. Listen anytime on iHeart.com and the iHeart and live Wednesdays, 2pm EST onW4CY.com. Connect with us on Twitter@connectedtable,Instagram@theconnectedtable and Facebook@connectedtable

 

Photo credits: Nathan Myhrvold / The Cooking Lab, LLC.

Categories
Drink Eat

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 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 a tasty and healthy side option.

This year we’re trying Melissa Clark‘s Wild Mushroom and Rice Casserole, a hearty dish of mixed mushrooms, leeks, spinach, wild rice and beans. Here is the recipe, recently featured in the New York Times(link)

I’m always in charge of making a salad. Yes, I like a simple salad amid the holiday carb -fest. After years of tossing up kale with fresh apples, dried cranberries, walnuts and assorted seeds for an autumn harvest salad, I am going rogue. Researching this week’s edition of The Connected Table LIVE, I was drawn to a salad of baby greens with grapefruit and mint in Debi Mazar and Gabriele Corcos‘ cookbook “Super Tuscan.” I’m adding pomegranate seeds and sliced almonds for some added pop and crunch. The lightness of the greens and citrusy zip of the grapefruit seem like a nice twist to the heartier side dishes.

Whether you plan to enjoy your Thanksgiving meal at home, in a restaurant or traveling elsewhere…served traditional or with a twist….we hope it is abundantly delicious and flavored with love.

Categories
Eat

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 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 apponted by Secretary of State Hillary Clinton to served on the U.S. Culinary Ambassador Corp. He grew up in the Chesapeake and now lives in Maine. We discussed sustainability and why regional identity is important starting with his backyard (back sea?) lobsters from Maine.

Listen to our show with Barton Seaver here:

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Eat THE CONNECTED TABLE RADIO SHOW

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

Susan Westmoreland

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 projects. And we’re wondering: How does she keep turkey topics fresh year after year for the Thanksgiving issue? We discuss in this edition of The Connected Table LIVE!

Listen to our show with Susan Westmoreland here:

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David Ransom Eat Melanie Young RESTAURANTS AND CHEFS THE CONNECTED TABLE RADIO SHOW

Chef Ana Sortun’s Inspiration

Chef /Restaurateur Ana Sortun (photo: Kristin Teig)

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 Turkey, and her love of farms. Her husband, Chris Kurth,  is owner of Siena Farms, named after their daughter, which supplies all of Ana’s restaurants with fresh organic produce.

Listen now

 

Ana Sortun’s food capures the spicy, sensuous colors and flavors of Turkey and the Middle East