We connect you to the world of wine, food and spirits

Archive for the David Ransom Category

Lettie Teague’s Wit & Wisdom on Wine- June 10

Share

She’s the wine columnist for The Wall Street Journal and former executive wine editor for Food & Wine Magazine, Lettie Teague is one of the most articulate and straightforward wine writers in the industry, and her numerous James Beard Foundation Journalism awards attest to this. We visit with Lettie June 10th on The Connected Table LIVE! fresh from being honored by the Wine Media Guild and on the heels of the release of her new – and third -book, Wine in Words (Rizzoli). This book is a collection of witty ruminations on wine from “Fun To Know,” “Need To Know” and “Who […]

Read more

The King of Cocktails and Master of Mixology- Dale DeGroff

Share

When you ask almost any bartender in America who they admire most in the industry, one name tops them all- Master Mixologist Dale DeGroff, aka King Cocktail. Dale is credited with reinventing the bartending profession, setting off a cocktail revival that continues to flourish.  Dale’s enormous influence in the bar world has spanned three decades and many crafted cocktails. I had the pleasure of getting to know Dale when he was making a name for himself behind the bar at New York City’s Rainbow Room when I was working with the late Joe Baum to launch New York Restaurant Week. Dale’s charm was magnetic; […]

Read more

She’s Got Game – D’Artagnan’s Ariane Daguin- June 3

Share

One of the best things I’ve ever popped in my mouth is a D’Artagnan French Kiss (prunes soaked in Armagnac filled with silky foie gras mousse). I can’t resist them! On June 3 on The Connected Table LIVE! we visited with  Ariane Daguin, owner, Co-Founder, and CEO of D’Artagnan, the leading gourmet food purveyor of all-natural and organic meats, charcuterie, and mushrooms in the United States, which celebrates its 30th anniversary this year. Click here to listen to the episode on iHeart. Revered as a culinary innovator among America’s top chefs, Ariane has been at the forefront of the organic and sustainable movement in […]

Read more

May 27 We Grill Elizabeth Karmel on Mastering the Flame

Share

We love to grill! Ours is a big silvery grill from Home Depot, but we equally enjoy the earthy aroma of charcoal and smoke. While Melanie is more inclined to grill  fresh vegetables or an old fashioned Girl Scout S’More over a small campfire, David loves a plump blackened butt or a fat weiner dog. (I just had to inject my smart ass sense of humor). Of course my first “grills” were a starter George Forman and second-hand hibachi grill on my New York City apartment terrace. But we want to discuss Big League Grilling. We invited Grilling Expert Elizabeth Karmel, to join us May 27, 2:28 pmET […]

Read more

Rum vs Rhum vs Rhum Agricole

Share

Question: Do you know the difference between Rum and Rhum? Answer: They are both “Rum.” Rhum is from the French speaking part of the Caribbean. Rum from the English part. Then there’s Ron covering the Hispanic Caribbean. Question: Do you know the difference between Rhum  and Rhum Agricole? Answer: Rhum is made from molasses; Rhum Agricole is made from fresh sugar cane juice. Oh, there’s more to it. And other designations. including rhum traditionnel, rhum grand arôme. According to the Ministry of Rum’s Ed Hamilton, “The French made rhum from molasses and rhum from sugar cane juice. This rhum is called rhum agricole […]

Read more

Tannat’s the Night- A Love Affair with Uruguay Wines

Share

One of the things we enjoy about hosting our radio show is taking our listeners and followers to regions of the world where great wine and food are produced. We are passionate travelers and- as we like to say- insatiably curious. Last week we “traveled” to Greece to taste wines and talk with Chef Maria Loi (Proprietor of NYC’s Loi Estiatorio and Co-Author of “The Greek Diet”) and Vintner Yiannis Voyatzis, (Boutari Vineyards and Director of New Wines of Greece). If you missed the live interview you can listen on iHeart anytime at this link. This week we will “virtually” travel […]

Read more

A Man and His Ham- Allan Benton

Share

posted by Melanie Young In Tennessee we have special terms to measure distance like “yonder,” “up the road” and “down a ways.” This can mean anything from a short drive or a long haul. Just up the road about an hour or so drive north of my hometown Chattanooga, Tennessee, is Benton’s Smoky Mountain Country Ham in Madisonville. Some of the nation’s best country ham and bacon comes this relatively small facility in operation since 1947. It’s easy to pass by the unassuming building  when you’re driving along the highway. But you’ll never pass up a serving of Benton’s ham and bacon once […]

Read more

Catching the Wholesome Wave with Food Activist Michel Nischan

Share

Some people let change happen to them. Others see opportunities to make change happen for others. Chef and Food Activist Michel Nischan, President and CEO of Wholesome Wave, is a leading example of the latter. Michel joins us on The Connected Table LIVE April 8, 2pm ET on W4CY I first met Michel when he was a rock n’ roll chef at his restaurant Miche Mache in Connecticut. I’ve followed his career through his restaurants (Heartbeat at the W Hotel in Manhattan, The Dressing Room in CT)  and books Sustainably Delicious (Rodale),  Taste Pure and Simple  and Homegrown Pure and Simple (both Chronicle Books). […]

Read more

Giovanni-Bonmartini Fini- David Ransom Wine Profile

Share

A page from The Connected Table Brag Book: David Ransom inked another cover story in the March 2015 issue of Tasting Panel Magazine. The article profiles Giovanni Bonmartini-Fini, President of Barone Fini wines located in Italy’s Aldo Adige region. Barone Fini is one of the fastest growing Italian wine brands in the U.S.A. The wine’s provenance dates back to 1497 from a union between two noble Venetian families, Bonmartini and Fini. Barone Fini produces two wines from 100% Pinot Grigio and one from 100% Merlot.  Deutsch Family Wine & Spirits is their partner/importer. Read full article here: http://digital.copcomm.com/i/471637-march-2015/63 Listen to […]

Read more

Connect With Us

This message is only visible to admins.

Problem displaying Facebook posts.
Click to show error

Error: An access token is required to request this resource.
Type: OAuthException

FREE Consultation!

captcha
 

 

Contact Us

The Connected Table has offices in New York and Tennessee

Main Phone: 212.620.7027
Mobile: 646-270-4031

Connect with us via email:
melanie@www.theconnectedtable.com
david@www.theconnectedtable.com