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David Ransom Drink Melanie Young THE CONNECTED TABLE RADIO SHOW

Wine Up Wednesday at The Connected Table LIVE Nov 25 with Beaujolais Vintner Caroline von Klitzing and Educator/Entrepreneur Josh Wesson

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Follow us on Twitter@connectedtable and Facebook/TheConnectedTable

We’re hosting our third Thanksgiving at Camp David here in the Hudson Valley. Last week Nathalie Dupree shared her time-tested tips for entertaining a group. 1. Take control and have specific seating times and limited “drinks time” 2. Stay organized with a flow chart 3. Two smaller roasted -not brined- turkeys in the oven are better than big one.

Dupree_Web
Here’s the link to last week’s show  with Nathalie  which also featured Hervé Deschamps Chef de Cave and Cellarmaster for Champagne Perrier-Jouët who is only one of seven to hold this position in the company’s 200+ year old history.

Melanie attended Citymeals-on-Wheels 29th Annual Power Lunch for Women at The Plaza Hotel November 20th attended by more than 350 women including many in our industry. This year’s lunch raised $1.2 million to help feed NYC’s home bound elderly. 100% of contributions go toward meals. Congratulations to Citymeals’ Fearless, Fabulous Founder Gael Greene. Here’s a link to our Connected Table show with Gael. To support Citymeals and make sure NYC’s most frail residents receive the nourishment they need, please visit www.citymeals.org.

Chateau de la Chaize is located in Brouilly, France
Chateau de la Chaize is located in Brouilly, France

This week’s show visits Beaujolais which celebrated the annual arrival of Nouveau November 19 at one minute past midnight. Due to a schedule change last week we are spotlighting the region this Wednesday. Joining us is Caroline Von Klitzing (née de Roussy de Sales), owner of Château de la Chaize in Brouilly, one of the oldest and most historic estates in Beaujolais.

Caroline von Klitzing, Chateau de la Chaize
Caroline von Klitzing, Chateau de la Chaize

Our longtime friend in the wine world, Josh Wesson takes a break from helping out during the last minute Thanksgiving rush at his Upper West Side store, Best Bottles to share some of the latest projects he’s working on. Josh always has an anecdote or two up his sleeve.

Josh Wesson wants YOU to tune in!
Josh Wesson wants YOU to tune in!

THE CONNECTED TABLE LIVE airs Wednesday, 2pm EST on W4CY.com. Shows are available to listen and download anytime on iHeart.com and iHeart App.  Find The Connected Table LIVE under Shows and Personalities. Episodes are filed by the names of our guests, and we encourage you to re-post and share. Here is a cut and paste link:
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Graham Elliot Makes Rhythm in the Kitchen & Harmony in the Home

He grew up as a Navy brat, dropped out of high school to join a punk rock band and has been to all fifty states.  Graham Elliot  fell into cooking while working menial jobs in restaurants to support his musician’s life on the road. Inspired, he enrolled in Johnson & Wales to receive his formal training and considers Rick Tramonto, Dean Fearing and the late Charlie Trotter among his mentors.

Graham first made a name for himself at Avenues restaurant at The Peninsula Hotel in Chicago where at age 27 he was the youngest chef to earn four-star ratings from the Chicago Tribune, Chicago Sun-Times and Chicago magazine, as well as a AAA Five Diamond Award. Along the way, Graham also was named one of Food & Wine’s Best New Chefs (2004), Crain’s (Chicago) 40 under 40, and received two Michelin Stars for his restaurant – one of only fifteen U.S. restaurants to receive that honor.

He’s owner of Graham Elliot Bistro, opened in 2008, a popular dining destination for Chicagoans and foodies from all over the world, a testament to Elliot’s inventive cuisine and engaging personality.

It's Graham's first cookbook
It’s Graham’s first cookbook

The dedicated father to three sons, Mylo, Conrad and Jedediah, Graham splits his time between his home base Chicago and his TV home in Los Angeles where he co-hosts alongside Gordon Ramsey on Fox Network’s wildly popular MasterChef and MasterChef Junior series.

So where did he find time to write his first cookbook? Cooking Like A Master Chef – 100 Recipes To Make The Everyday Extraordinary  is just released, Designed to make any home cook a star in the kitchen, it’s based on Graham’s belief that A) food is best when it “tastes like itself” B) eat with seasons when possible C)  there is no right or wrong when it comes to creativity in the kitchen.

Chef Graham Elliot joins us on The Connected Table LIVE! on Wednesday October 21 at 2:00p.m EST. to discuss his new book, career, culinary philosophy, and maybe even some favorite punk bands. Connect: www.grahamelliot.com  twitter@grahamelliot  https://instagram.com/grahamelliot/

Graham Elliot Bistro 841 W. Randolph St. Chicago, IL 60607 312.888.2258

Your Insatiably Curious Culinary Couple Twitter@connectedtable Facebook/TheConnectedTable
Your Insatiably Curious Culinary Couple Twitter@connectedtable Facebook/TheConnectedTable
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David Ransom Drink Melanie Young THE CONNECTED TABLE RADIO SHOW

Aurelio Montes: Chile’s Father & Son Winemaking Duo

Chile's Montes Winery
Chile’s Montes Winery

Fascinated by the winemaking business at an early age, Aurelio Montes, Sr. has spent a lifetime raising the bar for Chilean wines. First as a winemaker at Undurraga, and then as founder of his own eponymous winery, Viña Montes, where with the release of his now legendary Montes Alpha M, he was the first to make what the Chileans refer to as an “Icon” wine, a high end Bordeaux style blend made from the classic French varietals of Cabernet Sauvignon, Merlot, and Cabernet Franc. Others have certainly followed, and Chilean Bordeaux-style blends have become a benchmark for South American wine.

Aurelio Montes Senior
Aurelio Montes, Sr.

It all started with the shared vision of Aurelio and his partner Douglas Murray, who founded Viña Montes in 1988 with the dream to elevate Chilean wine in the eyes of the world, through the shared vision that Chile had the climate and terroir to create wines that would not only stand the test of time, but would stand up to, and possibly surpass, their more well-known European counterparts.

Aurelio Montes, Junior
Aurelio Montes, Jr

Twenty five years later, Montes has done just that and become one of the truly legendary brands in the world of wine, and Aurelio, now with his son Aurelio, Jr., who helms the family’s interests in Argentina, namely the Mendoza-based Kaiken winery, remains at the forefront of South America’s winemaking industry.

Kaiken Winery, Mendoza, Argentina
Kaiken Winery, Mendoza, Argentina

Both Aurelio Sr. & Jr. join us on The Connected Table LIVE!  Wednesday October 21, 2:28pm, EST, to talk about their family’s winemaking legacy and wines, both in Chile and Argentina. We’ll also discuss their newest ventures in California: Napa Angel, a Napa Valley Cabernet; and Star Angel, series of wines from Paso Robles Syrah and Santa Rita Hills Pinot Noir.

Connect:  www.monteswines.com  www.kaikenwines.com

 

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Follow us on Twitter@connectedtable and Facebook/TheConnectedTable

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Hey! Help us take this show on the road! If you’d like to sponsor The Connected Table LIVE year round and have us cross promote, contact us today: melanie@www.theconnectedtable.com

 

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Joanne Weir: Kitchen Gypsy. Global Culinary Ambassador

Waiter! There’s a fly in my wine! 

This is just one of the serendipitous stories in Joanne Weir ‘s new memoir, “Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food.”

kitchen gypsy cover

I particularly loved this story because Joanne ends up in her tender 20s as a guest at a famous Bordeaux Chateau as a result of mailing the dead fly to the producer. That’s gumption!

I’ve known Joanne for years. We connected annually at The James Beard Awards where her PBS TV series such as “Weir Cooking in the Wine Country” and “Joanne Weir’s Cooking School” were honored.  I enjoy visiting her Mexican restaurant Copita in Sausalito, just a short walk from where dear friends, Valerie and David live.  Joanne’s the original “Agave Girl” and serves a fabulous selections of tequilas at Copita and a mighty fine margarita.

COPITA RESTAURANT

 

Joanne’s a fourth generation professional chef who grew up on a farm in Massachusetts. Originally destined for a career in fine arts, she refocused on the art of the table. Joanne trained under the notoriously tough teacher Madeleine Kamman to receive her Master Chef Diploma. She spent five years cooking with Alice Waters at Chez Panisse (Alice wrote the forward to Kitchen Gypsy.)

But Joanne’s first love is teaching, and she does it around the world. She’s a true global culinary ambassador, in this case being one of 80 chefs  appointed by Hilary Clinton and the State Department in 2012 to promote world relations through food. We’ve always known better decisions are made on a happy and full stomach than an empty one, no matter side of the political table you sit on. – Melanie Young

Joanne Weir
Joanne Weir

Joanne joins is at The Connected Table LIVE!  September 30 on www.W4CY.com (iHeart.com). Link to all show episodes is: http://www.iheart.com/show/209-The-Connected-Table-Live

Follow us on Twitter@connectedtable and Facebook/TheConnectedTable
Follow us on Twitter@connectedtable and Facebook/TheConnectedTable

 

 

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Homemade Kitchen Wisdom from Alana Chernila

“Do Your Best, and Then Let Go”

So reads one of the 13 chapters- and morsels- of kitchen wisdom in Alana Chernila‘s new cookbook, “The Homemade Kitchen.” This is a book whose message is as much about how to approach life at a slow, measured and pleasurable pace as it is about about cooking with the same intentions.

THE HOMEMADE KITCHEN

“Start Where You Are.” “Feed Yourself.” “Put Your Hands in the Earth.” “Do the Work.” “Slow Down.” Alana has these phrases and others taped to her refrigerator. I do the same thing on mine with inspirational quotations such as: “Just as the Caterpillar thought the world was coming to an end, she became a butterfly.” “Don’t be pushed by your problems. Be led by your dreams.” This latter quote is the lead in my second book, “Fearless Fabulous You! Lessons on Living Life on Your Terms.”

Feeding your body also nourishes your soul. The kitchen is both heart and hearth for many home cooks, including Alana. She says, “The process of cooking at home is my window into what I want to create in life as a whole.”

Alana Chernila
Alana Chernila

If the kitchen is the heart of her home, her gardens are the arteries. Alana looks to nature for inspiration in the kitchen and shares practical insights to working with and not against it, from honoring the ingredients to utilizing bits and pieces and not being wasteful.

I’m a fan of the section of “The Homemade Kitchen” that address waste and re-purposing different foods, something I am just learning to do in an effort to be more respectful of the fact than we live in a nation of abundance where too many still go hungry.

“The Homemade Kitchen” is a follow up to Alana’s first book, “The Homemade Pantry.” You can also follow her blog, Eating from the Ground Upwww.eatingfromthegroundup.com

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Alana Chernila shares her story and her kitchen wisdom on Fearless Fabulous You! September 28th, 4pmEST on W4WN. The show podcast is available on demand any time at iHeart.com and the iHeart App. Here is the direct link: http://www.iheart.com/show/209-Fearless-Fabulous-You

Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime, Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime.
Inspiring Women Around the World. Listen to all episodes on iHeart.com and the iHeart App anytime. Follow Melanie on Twitter@mightymelanieFacebook.com/FearlessFabulousMelanie and Instagram/Melanie Fabulous. Website and blog: www.melanieyoung.com

 

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Happy 80th Birthday Jacques Pépin! – The Connected Table LIVE Sept 23

There are many well-known chefs in television thanks to the proliferation of cooking shows and culinary competitions. But Jacques Pépin, stands in a league of his own.

Jacques Pepin Heart & Soul is his 14th series for PBS/KQED (photo: www.KQED.org)
Jacques Pépin Heart & Soul is his 14th cooking series for PBS/KQED (photo: www.KQED.org)

He’s an Emmy Award and James Beard-winning host of 14 cooking shows series on PBS-TV and is author of dozens of acclaimed books, including his newest,  Jacques Pépin Heart & Soul in the Kitchen, (Rux Martin Books/Houghton Mifflin Harcourt/Oct 6, 2015).

HEART AND SOUL

He teaches on cruise lines, and makes guest appearances at many industry and charitable events, but his teaching “home” is  the International Culinary Center (formerly French Culinary Institute) where he serves as Dean of Special Programs.

Photo credit: www.icc.com
Photo credit: International Culinary Center www.icc.com

Jacques has taught and inspired many on the techniques and pleasures of cooking. I swear by his method for cooking omelets. In fact his book, La Technique, is still used today as a textbook for teaching the fundamentals of French cooking and also launched the PBS series  and companion DVD”The Complete Pépin”

complete pepin

Born in Bourg-en-Bresse near Lyon, in 1935, Jacques grew up in a restaurant family. His parents, Jeanette and Jean-Victor Pépin, owned the restaurant Le Pélican, where Jacques worked before furthering his training in France at establishments that included the Plaza Athénée. He served as the personal chef to three French heads of state including Charles de Gaulle. In 1959 he came to the U.S. to work at Le Pavillon restaurant. One of the restaurant’s regular customers, Howard Johnson, took notice of Jacques and recruited him to work alongside fellow fellow French Chef Pierre Franey, to develop the food line for his Howard Johnson’s restaurant chain.

A Y
The Young Chef-Apprentice

Since then, Jacques has gone on to be one of our nation’s- and world’s- most influential and inspiring teachers and chefs. While his toque may stand tall, his kindness has the common touch. You always feel welcome in Jacques’ presence; there are no PR shields or security detail surrounding him. He is approachable. He often travels to events with longtime pal, Jean-Claude Szurdak, or daughter Claudine, who has both co-hosted shows and co-written books with her father, including KQED’s “Jacques Pépin’s Kitchen: Cooking with Claudine” (1998)  “Jacques Pépin’s Kitchen: Encore with Claudine “(1998).

Of course some of our most beloved shows are those with his friend, the late Julia Child. The twenty-two episode series, “Julia and Jacques Cooking at Home,” was the winner of The James Beard Foundation’s award for Best National Cooking Show — 2001, and the duo received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. Julia may be gone but the books and videos remain.

 

J&J

Some of my earliest memories of Jacques are working with The James Beard Foundation. He oversaw the Celebration of French Cooking reception theme for the 1993 James Beard Foundation Awards. Jacques was the consummate perfectionist, calling me frequently to check in and to weigh in on the menu and progress. He was a guest presenter every year of the awards, and many of his books and TV shows have received award medallions. He was given the Lifetime Achievement Award in 2005.

Melanie with Claudine and Jacques  Pépin at Les Dames d'Escoffier NY Dinner honoring Jacques (October  2011)
Melanie with Claudine and Jacques Pépin at Les Dames d’Escoffier NY Dinner honoring Jacques (October 2011)

When I served as President of Les Dames d’Escoffier New York we honored Jacques at a lavish dinner to fund raise for the organization’s scholarship program for women. Jacques also taught me to saber a bottle of champagne during the Food & Wine Classic years ago.

My Saber Mentor
Melanie and Jacques at the Food & Wine Classic in Aspen

Jacques is also a talented artist, and his work has graced many special  event menus and been donated to raise funds for several worthy causes.

Vase of Flower (www.jacquespepinart.com)
Vase of Flower (www.jacquespepinart.com)

You can also see Jacques’ illustrations in Claudine’s, book “Kids Cook French.” For more on Claudine listen to my June 8th edition of Fearless Fabulous You! here.

KIDS COOK FRENCH

Jacques has been awarded two of the French government’s highest honors:  Chevalier de L’Ordre des Arts et des Lettres (1997) and a Chevalier de L’Ordre du Mérite Agricole (1992). In October 2004, he received France’s ultimate civilian recognition, the Légion d’honneur.

While his wall of awards and drawer of medallions  mark the milestones of his career, it’s the milestones in his close knit family that matter most to this dedicated husband and father: Claudine’s marriage to Chef Rollie Wesen, the birth of granddaughter Shorey, and the recent 49th wedding anniversary with wife Gloria.

Jacques with daughter Claudia and granddaughter Shorey on the  set at KQED (www.KQED/org)
Jacques with daughter Claudia and granddaughter Shorey on the set at KQED (www.KQED/org)
Jacques and Gloria Pepin from Jacques' Facebook Page
Jacques and Gloria Pépin posted on Jacques’ Facebook Page September 18, 2015

As for his 80th birthday, the celebrations started earlier this year at the International Association of Culinary Professionals (IACP) Conference with an 80 cake salute and continued in June at the Food & Wine Classic in Aspen with a giant croquembouche. Who knows what’s up his chef’s jacket sleeve for the December celebration, but we know it will be delicious and  involve very good champagne!

One thing I know is Jacques Pépin, at nearly 80 years young he is the poster child for the French way of eating and living well and savor life to the fullest. – Melanie Young

Photo: www.diningwithadoc.com
One of the 80 birthday cakes at the 2015 IACP Conference Photo: (www.diningwithadoc.com)

 

Giant croquembouche at the Food & Wine Classic in Aspen (www.foodandwine.com)
Giant croquembouche at the Food & Wine Classic in Aspen (www.foodandwine.com) 

Tune in September 23, 2pm EST, to The Connected Table LIVE! for our visit with Jacques Pépin on W4CY and iHeart.com/iHeart App. Link to all shows: http://www.iheart.com/show/209-The-Connected-Table-Live

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Melanie Young and David Ransom are the Insatiably Curious Culinary Couple. Follow on Twitter@connectedtable and Facebook/TheConnectedTable
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A Napa Wine Starr

We met vintner Pam Starr through mutual friends and were instantly drawn to her engaging personality and highly pleasurable Bordeaux-style wines. Pam has been the co-owner, manager and winemaker of Crocker & Starr since its inception in 1997 when she helped resurrect the vineyards on the Crocker Estate in St. Helena and established a winery to create world-class wines. After toiling as a winery employee for 18 years, Pam’s transformation at a relatively young age into owner, manager and winemaker was unique and remarkable. It required a special mix of skill, passion and dedication.

Pam Starr
Pam Starr

Originally destined to go to dental school, her career path switched to wine after Pam worked a harvest as an intern. A life of drilling teeth turned to pruning vines. Pam enrolled in the University of California at Davis to study oenology, graduating in 1984. She worked her way through different roles and wineries at Edna Valley Vineyard, Carmenet Winery, Spottswoode Vineyard before partnering with Charlie Crocker to start Crocker & Starr.- Melanie Young

current-release-cab-sauv

We visited with Pam Sept. 2 to discuss her wines and this year’s harvest. Connect: www.crockerstarr.com. Listen here or here where you can follow all our show episodes filed by guest’s name: http://www.iheart.com/show/209-The-Connected-Table-Live/?episode_id=27330235

Follow up on Twitter@connectedtable and Facebook/TheConnectedTable
Follow us Twitter@connectedtable and Facebook/TheConnectedTable

 

 

 

 

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Monet’s Palate: From Garden to Table with Aileen Bordman

If you’ve ever visited the lush bucolic home of the painter, Claude Monet. you will be transformed by its beautiful gardens. Located in a the tiny and very pretty town of Giverny, France, it’s an easy day trip everyone must take from Paris and, please, allow plenty of time to savor it.

Taken on my trip to Giverny in August 2014
Taken on my trip to Giverny in August 2014

Another way to savor Monet’s gardens is through Aileen Bordman‘s book Monet’s Palate Cookbook: The Artist & His Kitchen Garden at Giverny (Gibbs-Smith Publishers). Written with garden writer, Derek Fell, this book includes 60 recipes linked to Monet’s two-acre kitchen garden near his home in Giverny. With a forward written by none other than Meryl Streep and recipes beautiful photographed by Steven Rothfeld, Monet’s Palate Cookbook transports you to the French countryside in the days of the Impressionists when farm to table was the only way to eat.

Monets-Palate-Cover-02

Aileen joins us on The Connected Table LIVE! August 26, 2:30PMEST, to share her own personal journey through Monet’s Garden as filmmaker and culinary historian. President and Founder of Monet’s Palate, Inc, she has been immersed in the world of Claude Monet since 1980 and has more than 35 years of firsthand experience at Monet’s home and gardens. Her knowledge and passion with respect to Claude Monet’s lifestyle, cuisine, gardens and art prompted the creation of the Monet’s Palate concept.

Aileen Bordman
Aileen Bordman

Aileen is the creator and producer of the acclaimed documentary film titled “Monet’s Palate: A Gastronomic View from the Garden,” which has been broadcast nationally through American Public Television to all 350 PBS stations.  She independently wrote and produced the film Monet’s Palate with Meryl Streep, Alice Waters, Daniel Boulud, Michel Richard and Steve Wynn. The film has been screened from Cannes to New York, and was featured during the six-month “Monet’s Garden” exhibit at the New York Botanical Garden in New She lives just outside New York City in New Jersey. Website: www.monetspalate.com  Twitter@monetspalate  Facebook/Monets.Palate.Claude.Monet

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A Tale of Tequila with Chantal Martineau

Tequila was always my “nasty spirit” in college. There was something about drinking tequila than made me want to dance barefoot for hours, preferably on a beach. I stopped drinking it for a long period of time until my former agency started working with Frida Kahlo Tequila, and I was properly educated on true tequila and its breadth of styles. Sipping an añejo or a reposado with a sliver of fresh lime was all I needed to enjoy tequila as a responsible adult. No tutti frutti drinks for me. My tequila style went from naughty to neat.
Mexican-Tequilla

Tequila is a $2 billion industry, and the U.S. gulps up 80% of global exports. Much of the tequila consumed is “mixto,” a cruder hybrid of the true spirit. But appreciation and sales of real tequila, made from 100 percent pure blue Weber agave is growing muy rapido.

agave-azul_3229_r3

Chantal Martineau, author of “How the Gringos Stole Tequila” (Chicago Review Press) joins us August 26, 2pm EST, on The Connected Table LIVE! to discuss the story of tequila, how it’s made and monitored by Mexico’s Consejo Regulador Tequila, and how it’s been exploited by global marketers. She’ll explain the differences in tequila and its lustier sister, mezcal. Through her descriptive detail Chantal practically takes us in her backpack to meet producers, jimadores and the colorful characters behind this spirit so sacred to both the almighty dollar of big booze brand marketers and the agave activists who fiercely protect its heritage.

9781613749050

Hers was a five year immersion into the world of tequila. Reading Chantal’s book makes me want to book a flight to Jalisco to see the dusty blue agave plants under a piercingly bright blue Mexican sky and soak it all in down to the last chilled shot with fresh lime. Melanie Young

Chantal Martineau (photo: Philip Taylor)
Chantal Martineau (photo: Philip Taylor)

Chantal Martineau has written articles about food, drinks, and travel for numerous publications, including Allure, the Atlantic, Decanter, Edible, Islands, Maxim, Redbook, Saveur, Time Out, Village Voice, the Washington Post, Wine Enthusiast, and Women’s Health. She grew up in Montreal and currently lives in New York City. Connect: www.chantalmartineau.com Twitter@chantytown Facebook:HowtheGringosStoleTequila

 

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Listen live Wednesdays 2pmEST www.W4CY.com and on demand any time at iHeart.com and the iHeart App. LInk: http://www.iheart.com/show/209-The-Connected-Table-Live/. Follow us on Twitter@connectedtable and Facebook.com/TheConnectedTable

 

 

 

 

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A Nobler Pinot Grigio- Visiting with Alto Adige’s Giovanni Bonmartini Fini

Summer is the perfect time for exploring the lighter side of wines, but often people think that this means wines that are less expressive and flavorful. Pinot Grigio gets that bad wrap probably more than any other varietal offering.

Enter Giovanni Bonmartini Fini, proprietor of Italy’s Barone Fini wines, a producer premium Pinot Grigio from Trentino/Alto Adige in Italy’s north, where arguably the best wines from this varietal are made.

Giovanni Barone Fini
Giovanni Bonmartini Fini

“When I took over the company in 1997 after my uncle passed away, Pinot Grigio as a category had become dominated by cheap agro-industrial mass-produced wine that didn’t require, or warrant, much respect.” says Giovanni. “Our family, along with a few other like-minded producers, had seen this trend and set out to re-build the perception of what Pinot Grigio could be, and prove the potential of Italy’s most important white grape to make one of the world’s best, most versatile, and food friendly white wines.”

Cultivating vineyards has been a family business since 1497 when the two noble Venetian families of Bonmartini and Fini united in marriage and began producing wines in northeastern Italy. Today, the Bonmartini family, direct descendants of the Barone Finis, continue to manage this venerable property producing 150,000 cases per yer. In the U.S. Barone Fini wines are marketed by  Deutsch Family Wine & Spirits, a company committed to working with family owned wineries around the world. Follow Barone Fini wines on Facebook .

 

wines

We discuss the good side of Pinot Grigio with one of its fiercest protectors and advocates on the Wednesday August 19th episode  of The Connected Table LIVE! Listen to this show  on iHeart radio.through www.iheart.com or the iHeart App.  Direct link: http://www.iheart.com/show/209-The-Connected-Table-Live/?episode_id=27319555

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Follow Melanie and David on Twitter@connectedtable and Facebook.com/TheConnectedTable.

Read David Ransom’s cover story on Giovanni Bonmartini Fini in the March 2015 issue of Tasting Panel Magazine here.

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Chewing the Fat on Eating Lean with Carolyn O’Neil, RD

This summer David and I have been busy getting our hands dirty making clean food, from fresh vegetable juices to pulp crackers to zesty dinner salads and fresh seafood boils. With a thirst for knowing how to eat healthier without sacrificing delicious decadence, we’ve invited noted nutrition expert, award winning food journalist and television personality Carolyn O’Neil, MS, RD, on The Connected Table LIVE! Wednesday August 5th, 2pmEST to chew the fat on what’s both lean and lusciously good.

Carolyn’s philosophy is “The More You Know, The More You Can Eat!” We’re all about eating good food and enjoying it more! And we bet you agree!

Carolyn O'Neil, MS, RD
Carolyn O’Neil, MS, RD

Carolyn is a registered dietitian and award-winning author and journalist who reported on food and travel at CNN for nearly 20 years. Carolyn is the co-author of The Dish on Eating Healthy and Being Fabulous! (Simon & Schuster, Atria Books) – Winner “Best Health and Nutrition Book” at the World Food Media awards.

SLIM DOWN SOUTH

Her most recent book is Slim Down South: Eating Well in the Land of Biscuits and Bacon (Oxmoor). Yes, you can have your pimiento cheese and other Southern specialties. Carolyn dishes her dining and eating tips and stories her blog and weekly Atlanta Journal Constitution food columns. And she’ll dish with us August 5th.- Melanie Young Follow @mightymelanie

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Do You Know What Defines Cuban Rum?

Carlos Esquivel, CEO of PILSA, distillers of fine rums made in Panama, gave us a short primer on what defines authentic Cuban rum during his interview on The Connected Table LIVE! July 29th. Link: http://www.iheart.com/show/209-The-Connected-Table-Live/?episode_id=27300770

1. The rum must be made from molasses, not sugar cane.

2. The liquid is column stilled, not pot stilled.

3. Aging must take place in American oak Bourbon barrels.

4. The liquid must undergo the Carta Blanca process: Once distilled it must age for three years in barrel under the supervision of a master blender.  After 3 years it may be called rum. Anything aged less than 3 years is aguardiente.

5. The aging indicated on the bottle is based on 3 years plus the amount of time the rum continues to be aged. Therefore, an 8 year old rum is actually 11 years old.

Esquivel has teamed up with longtime friend, Francisco Don Pancho Fernandez, former master distiller for Cuba’s Havana Club rum, to produce Origenes Don Pancho, Cuban style rum made in Panama.

Imported by Terlato in the USA.

Don Pancho and Carlos Esquivel
Don Pancho and Carlos Esquivel