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David Ransom Drink Melanie Young THE CONNECTED TABLE RADIO SHOW

The Secret To Cuban Rum…Made in Panama

When Francisco “Don Pancho” Fernandez, master blender for Havana Club for 35 years, decided to leave Cuba after the sale of the brand to an international spirits conglomerate, it was to Panama that he went. Already having a long history of travel to that country, and having worked in Panama to make his “Cuban style” rum for many years previously, this was a natural choice for Don Pancho. However, it was not with the idea that he would continue to make rum or launch his own brand.

That came later, after he met and became friends with one of Panama’s most distinguished spirits authorities, Carlos Esquivel, a Panamanian who had deep ties to the local spirits industry. Together, they created one of Panama’s, and the rum industry’s, most important resources: Proveedora Internacional de LIcores, S.A. (PILSA) Rums (www.pilsarums.com) a custom distiller whose efforts are behind some of the most important names in the category.

Don Pancho and Carlos Esquivel
Don Pancho and Carlos Esquivel

Now, 20 years after arriving in Panama, Don Pancho and Carlos are releasing his first eponymous effort, Don Pancho Originales rums (www.origenesdonpancho.com), some of which are bottled from reserves dating to when Don Pancho first started making and blending rums in Panama while still living in Cuba.

We met Don Pancho and Carlos Esquivel at Tales of the Cocktail in New Orleans July 15-19 and tasted both the 8 year ($40/bottle SRP) and the 18 year ($90/bottle SRP). And we learned what makes Cuban rum truly “Cuban”

Don_Pancho_18_Years_Img_1

 

Cuban Style rum, made in Panama. We’ll discuss the process and the story of Don Pancho with Carlos on the July 29th broadcast of The Connected Table LIVE! Tune in at 2pm ET at www.w4cy.com. The show will be rebroadcast on iHeart.com. Link to cut and past and share: www.iheart.com/show/209-The-Connected-Table-Live

Connect:

www.origenesdonpancho.com

www.facebook.com/OrigenesRum

 

Hosts Melanie Young and David Ransom are the Insatiably Curious Culinary Couple www.theconnectedtable.com
Hosts Melanie Young and David Ransom are the Insatiably Curious Culinary Couple www.theconnectedtable.com

 

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In the Land of Cocktails with Lally Brennan and Ti Adelaide Martin

If you have tuned into our iHeart Radio show, The Connected Table LIVE!, you know that we love New Orleans. Maybe it’s the sweet southern air. Maybe it’s the moist hot humidity. Maybe it’s the iconic food and drink culture. Maybe it’s spirit of the city that conveys “Pleasure is Good.” We consider New Orleans our spiritual- and spirited- home.

Lally Brennan and Ti Adelaide Martin
Lally Brennan and Ti Adelaide Martin

It there is one name in New Orleans dining that stands heads above others it is “Brennan.” There are several branches of the Brennan family tree running different restaurant operations. Two of our favorite ladies of the Brennan family are Lally Brennan and first cousin Ti Adelaide Martin, who together oversee Commander’ s Palace, Café Adelaide and the Swizzle Stick Bar at the Loews hotel and Sobou at the W Hotel in the French Quarter, as well as Brennan’s in Houston. Visiting with them is like seeing family.

Mardi Gras Cocktai Commander's Palace
Mardi Gras Cocktai
Commander’s Palace
The Adelaide Swizzle The Swizzle Stick Bar
The Adelaide Swizzle
The Swizzle Stick Bar

 

When Hurricane Katrina hit New Orleans 10 years ago this September, our hearts ached for all our New Orleans friends and family. Lally gamely led David and me through the debris left at Commander’s Palace, and we all envisioned a stronger more defiant city and a sparkling rebuild of the restaurant.

COMMANDERS PALACE GARDEN SHOT

On  March 17, 2007, we were married in Commander’s Palace’s dazzling courtyard. When it was time to promote my first book, Getting Things Off My Chest, Ti and Lally hosted my party at Café Adelaide. Giving back and generously supporting the city, the industry and friends is part of the Brennan family DNA.

family
Dottie Brennan, Lally Brennan and Ti Adelaide Martin with family matriarch, Ella Brennan (Wine Spectator Magazine, 2004)

Aside from being multi-talented restaurateurs, Ti and Lally are co-authors of In the Land of Cocktails: Recipes and Adventures of the Cocktail Chicks.” The Cocktail Chicks are encyclopedic on New Orleans cocktail history and just about everything else in the city’s rich restaurant culture.- post by Melanie Young

IN THE LAND OF COCKTAILS

 

While we’re down in New Orleans for Tales of the Cocktail, we’ll visit with Ti and Lally July 15 at The Swizzle Stick Bar on the Connected Table LIVE! and hope you’ll take a seat and tune in to www.W4CY.com 2pm EST/1om CST. This show will also be available on demand at iHeart.com and the iHeart App.

Melanie Young and David Ransom are the Insatiably Curious Culinary Couple
Melanie Young and David Ransom are the Insatiably Curious Culinary Couple
The Old Cuban Soubou
The Old Cuban
Soubou
Sazerac Soubou (Photo: Max Cusimano)
Sazerac
Soubou
(Photo: Max Cusimano)
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David Ransom Eat Explore Melanie Young THE CONNECTED TABLE RADIO SHOW

Frank Pellegrino Jr.- Bringing Rao’s To the People

Being a successful restaurateur is never easy. Being the son of a legendary restaurateur sounds like it might be easier but not always. This is especially true when your name is Frank Pellegrino Jr. and your dad, Frank, Sr., runs New York City’s toughest table-to-book in town, Rao’s (pronounced RAY-ohs). We’ve never snagged a table at Rao’s NYC, which is on our dining bucket list. I think tables  end up in the wills of its regulars.

Frank Pellegrino Jr. Rao's Restauranys
Frank Pellegrino Jr., Rao’s Restaurants

 

It takes (meat) balls to follow in the footsteps of Frank Sr., and Frank Pellegrino Jr. (“Frankie” to Rao’s regulars) has done just that overseeing  Rao’s Caesars Palace, Las Vegas (opened 2006) and Rao’s Hollywood (opened Fall 2013). The tables are easier to book, and the Southern Italian fare served with a large helping of hospitality is just as satisfying. That’s why Rao’s has a loyal following everywhere.

Frank Jr. earned his chops working at Rao’s NYC at night while running an advertising business by day. His Mad Men career took him to many restaurants and prepped him well to step out on his own in 2000 with his first restaurant, Baldoria, located in Times Square. It opened with great fanfare; I remember the party.

Rao's Hollywood
Rao’s Hollywood

Vegas came calling, and Frank followed with the first Rao’s. Today, with the two Rao’s restaurants and a book, Rao’s on the Grill, Frank Jr. has accomplished something his Pops never did at the “original”- make a dinner table at Rao’s accessible for the rest of us folks. Mangia!

Connect: http://raosrestaurants.com/   Twitter@Rao’sRetaurants

Melanie Young, July 7, 2015

THE CONNECTED TABLE BANNER WITH TIMES

David and Melanie chewed the fat with Frank Pellegrino Jr. July 8, on The Connected Table LIVE! www.W4cy.com and iHeart.com. Here’s the show! http://www.iheart.com/show/209-The-Connected-Table-Live/?episode_id=27281944

 

 

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Connecting with Chef Alon Shaya

Chef Alon Shaya was born in Israel, raised in Philadelphia and now lives in New Orleans where he oversees the kitchens at Domenica, Pizza Domenica and his namesake Shaya Restaurant, and is a partner in both with Besh Restaurant Group.

Marianna Massey 55
Chef Alon Shaya  (photo credit: Marianna Massey)

He credits cooking with his mother and grandmother for fueling his career in food and the Culinary Institute of America for giving him his formal education. Alon was working as an intern at the Rio Hotel and Casino in Las Vegas when he met Octavio Mantilla, a co-owner of Besh Restaurant Group. Octavia recruited him to New Orleans, and Chef /Restaurateur John Besh took him under his wing. Alon credits John as the most influential non-familial influence  in his culinary life.

Located in the historic Roosevelt Hotel Domenica is recognized for its straightforward  family-style Italian cooking. The name “Domenica” means “Sunday” in Italian, a day when families in Italy gather for a festive meal overflowing with good food and wine.  Alon spent a year cooking and traveling in Italy to learn from both home and professional kitchens. Uptown, Shaya’s Restaurant serves Alon’s take on Modern Israeli cuisine while utilizing local and seasonal Louisiana ingredients. He went back to Israel in 2014  to immerse himself in the culture and cuisine of his homeland.

I dined at Shaya’s in May. The words “fertile crescent” came to mind. The dishes I tasted conjured a caravan of flavors from a region of the world I long to visit again some day. Fortunately, we have restaurants like Shaya’s that just require a quick trip to OpenTable to snag a coveted table.

Shaya photo

shaya.003

 

It’s been a few good years for Alon: 2015 James Beard Foundation Award for Best Southeast Chef, 2014 Hottest Restaurant (Gayot), 2012 Chef of the Year (New Orleans Magazine).

Hosts Melanie Young and David Ransom are the Insatiably Curious Culinary Couple www.theconnectedtable.com
Hosts Melanie Young and David Ransom are the Insatiably Curious Culinary Couple www.theconnectedtable.com

Chef Alon Shaya visited with Melanie and David July 8 on The Connected Table LIVE. You can listen to show anytime on iHeart.com and the iHeartApp.  Or cut and paste here:

http://www.iheart.com/show/209-The-Connected-Table-Live/?episode_id=27281944

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

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El Jefe of Nuevo Latino Cuisine- Chef Douglas Rodriguez

He’s been called “the godfather of Nuevo Latino cooking” by media and food industry cognoscenti.  His dishes pack a “pow” in flavor, texture and color.

I first became familiar with Chef Douglas Rodriguez’s muy sabroso culinary style when he was still in his tender twenties cooking “upscale Cuban” food at his restaurant YUCA (an acronym for “Young Cuban Americans”) in Miami. The James Beard Foundation Awards took notice early on and nominated him twice for Rising Star Chef of the Year; he won the award in 1996.

Chef Douglas Rodriguez
Chef Douglas Rodriguez

Doug exploded into the competitive New York City restaurant scene with Patria, where he honed his Nuevo Latino style. The New York Times awarded Patria three stars, and other restaurant developers came calling on Doug.

More restaurants followed: Chicama, a Peruvian restaurant and Pipa, Spanish tapas, both in NYC’s Union Square neighborhood; and Alma de Cuba in Philadelphia with restaurateur Stephen Starr. Today, Doug continues to run Alma de Cuba.

The son of Cuban immigrants, Doug was raised in Miami and starting cooking in his early teens, landing his first job at age 14 as a summer apprentice at the Four Ambassadors Hotel in Miami. Now, with his restaurants, a successful catering company and four books, DRod (as he refers to himself) is still at the top of his game.

DRodriguez

We’re excited about his culinary trips to Cuba. With U.S.-Cuban relations opening back up and the tourism industry in Cuba looking at a renaissance, you may want to book a trip with DRod soon!

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In Maui’s Upcountry- Our Favorite Dining Destination

David and I are big fans of the Hawaiian island Maui, We are longtime Starwood Vacation Property owners at the Westin Kaanapali, and we try to visit at least once a year. While many people who visit Maui hang out on the beach or enjoy the multitude of water sports, we like to venture upcountry around the slopes of Haleakula and beyond to visit the local farms, hike and explore the cowboy town of Makawao.

A trip to upcountry often includes a visit to Beverly and Joe Gannon’s Hali’imaile General Store for lunch or a drink at the bar (voted the best Mai Tai on the island). It is a “must stop” on Maui’s culinary trail.  Just a 15 minute drive to Maui’s airport, we try to make an early dinner at Hali’imaile General Store before boarding the late night flight home.

Beverly Gannon is one of the 12  founding members of the Hawaii Regional Cuisine Movement and a multi-award winning chef whose acclaimed restaurants include the aforementioned Hali’imaile General StoreGannons Restaurant in Wailea and  Joe’s Nuevo Latino in Kihei. She also runs an extremely successful catering company

Bev photo 2
Beverly Gannon

cookbook-1 (1)

 

So how did a nice Jewish girl from Dallas, Texas, and a former road manager for Liza Minelli, Joey Heatherton and Ben Vereen end up cooking “eclectic American cuisine with Asian overtones” in a former pineapple plantation country store in upcountry Maui? And what does the word “Hali’imaile” mean?

THE CONNECTED TABLE BANNER WITH TIMESHear Beverly’s story from our July 1st interview on The Connected Table LIVE on iHeart.com and the iHeart App. – Melanie Young, June 30, 2015. 

Here’s the link to cut and paste:

http://www.iheart.com/show/209-The-Connected-Table-Live/?episode_id=27277977

Connect:

Hali’imaile General Store    Gannon’s    Joe’s Nuevo Latino   Celebrations Catering 

 tuna salad HGAhi

 

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Modern Mixology with Tony Abou-Ganim

He’s a Modern Mixologist and creator of numerous signature cocktails featured on bar menus throughout the U.S. and elsewhere. What are the craft and creative process for developing a memorable and perfectly balanced cocktail?

We pose this question to Tony Abou-Ganim (a.k.a. The Modern Mixologist) on The Connected Table LIVE! June 10th. Tony’s amazing career has spanned the heights- from Harry Denton’s Starlight Room atop the Sir Francis Drake Hotel in San Francisco- to the lights of Las Vegas working with hotel and resort kingpin, Steve Wynn (Bellagio, Wynn Resorts).

 

Tony Abou-Ganim, The Modern Mixologist
Tony Abou-Ganim, The Modern Mixologist

Wherever you go and whenever you order a cocktail on a bar menu, Tony’s hand is probably in the mix.

Connect and follow Tony on Twitter and Facebook.

Tony Abou-Ganim’s Signature Cable Car Cocktail  

(courtesy of www.themodernmixologist.com)

The Cable Car was created in 1996 as a signature cocktail for the Starlight Room, a stunning nightclub and cocktail lounge atop the historic Sir Francis Drake Hotel in San Francisco. Its name comes from the geographic location of its house of origin … One of the city’s landmark properties, the Sir Francis Drake is located along the world famous Nob Hill cable car tracks, and its Starlight Room is affectionately referred to as the lounge that can be found “between the stars and the cable cars.”

6-10-09 162
6-10-09 162

Ingredients:

  • 1 ½ ounce Captain Morgan Spiced Rum
  • ¾ ounce Marie Brizard orange Curacao
  • 1 ½ ounce fresh lemon sour *

 

Directions: In an ice filled mixing glass add Captain Morgan, orange curacao and fresh sour; shake until well blended. Strain into a chilled sugar-cinnamon frosted cocktail glass* and garnish with an orange spiral – (Orange spirals can be easily cut fresh using a citrus zester, also known as a channel knife). Mixing 2 parts fresh squeezed lemon juice with one part simple syrup will easily make fresh lemon sour.

Hint: To sugar-cinnamon frost a cocktail glass, first chill the glass, rub the rim’s circumference approximately ¾ inch in depth with a lemon wedge, then dip into a bowl of superfine sugar – (regular granulated sugar does not adhere as well).

THE CONNECTED TABLE BANNER WITH TIMES

Join Melanie and David Wednesdays, 2omET on W4CY for The Connected Table LIVE and anytime on iHeart.com and the iHeart App. Hear from the dynamic people who work front and center and behind the scenes in food, wine, spirits and hospitality.

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Would you like to sponsor our radio show? We offer a great package. Please email melanie@www.theconnectedtable.com

 

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

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.

Wine journalist and author, Lettie Teague.
Wine journalist and author, Lettie Teague.

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 Knows?” It’s a pleasurable read best paired with a glass of milk(?) at bedtime (Ha! Ha! Not!).  Perhaps a port instead

Lettie believes insatiably curious oenophiles should drink what they don’t know versus just what they like to pleasure their senses and expand their palates (There is an essay on being “a palate” in Wine in Words.

Lettie Teague
Lettie Teague

This book is a great gift for wine lovers. Here are also some other wine gifting ideas from Lettie:

Lettie Teague’s Rules for Wine Gifting:

Give a magnum.

Better red than white

Avoid the obscure.

Sparkling is best.

Resist the gift set.

Connect with Lettie Teague on Twitter  and Facebook

– posted by Melanie

 

THE CONNECTED TABLE BANNER WITH TIMES

Listen to David and Melanie every week Wednesdays, 2pmET on The Connected Table LIVE at www.W4CY.com and always- anytime- at www.iHeart.com and the iHeart App.

 

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The King of Cocktails and Master of Mixology- Dale DeGroff

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.

Dale DeGroff, King Cocktail
Dale DeGroff, King Cocktail

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; his drinks impeccable; his bar moves captivating.

A 2015 inductee into The James Beard Foundation Who’s Who of Food & Beverage in America and recipient of the #JBFAward for Outstanding Wine & Spirits Professional, Dale is author of The Essential Cocktail and The Craft of the Cocktail (Random House). He is also a partner in the award-winning bar training program, Beverage Alcohol Resource (BAR) and founding president of the Museum of the American Cocktail.

Dale DeGroff cariacature by his talented wife, the artist, Jill DeGroff
Dale DeGroff cariacature by his talented wife, the artist, Jill DeGroff

Saloon singing and storytelling is another passion of Dale’s. His popular presentation: ON THE TOWN; Bars, Speaks, & Legendary Saloons has been performed in over two dozen cities around the world. Dale also offers a bourbon & bitters tasting presentation I’LL TAKE MANHATTANS!  an exploration of aromatic bitters.

176251-dale-degroff-bitters-b1_1 Speaking of aromatic bitters, Dale now has his own line. Crafted entirely from whole botanicals, without commercial flavorings or artificial dyes, Dale DeGroff’s Aromatic Bitters™enhances cocktails without overpowering.

Dale reminisces about working with  Joe Baum and his current role as an educator in this June 3  iHeart segment of The Connected Table LIVE!

posted by Melanie 

Connect:

www.kingcocktail.com

Twitter.com/kingcocktl

Facebook.com/DaleDeGroff

 

Melanie Young and David Ransom, Hosts, The Connected Table LIVE!
Melanie Young and David Ransom, Hosts, The Connected Table LIVE! W4CY and iHeart Radio

Listen to all our shows anytime, anywhere on iHeart.com and the iHeart App. Here is the direct link: http://www.iheart.com/show/209-The-Connected-Table-Live

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

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.

ARIANE DAGUIN PHOTO
Ariane Daguin

Revered as a culinary innovator among America’s top chefs, Ariane has been at the forefront of the organic and sustainable movement in America, pioneering organic, free-range meats (years before the USDA allowed the word “organic” on the label), preservative free foods, and humanely-raised livestock for over 25 years. Ariane and D’Artagnan have since become renowned for putting the finest foie gras, meat, game, truffles, and mushrooms on the tables of American gastronomes, whether at home or in 4-star restaurants.

Born into a world of great food, Ariane’s father, Chef André Daguin, is famous throughout France for his artistry with foie gras and other Gascon specialties. Ariane was expert at deboning ducks, rendering duck fat, preparing terrines and cooking game birds by the time she was ten. Her creation of D’Artagnan in 1985 has since introduced new epicurean foods to chefs and contributed to the growing sophistication in American cuisine. Today, D’Artagnan’s products are served at leading restaurants and Ariane continues to infuse the indusry- and new generations of chefs- with her unbridled enthusiasm.

Among her many industry accolades, Ariane was recognized in 1994 by The James Beard Foundation’s Who’s Who of Food and Beverage in America. In 2005,  she received the “Lifetime Achievement Award” from Bon Appétit magazine. In September 2006, she was awarded the prestigious French Legion d’Honneur for her work making French cuisine a part of American life.  Ariane is also the founding president of Les Nouvelles Mères Cuisinières, an international association of prestigious women chefs and Les Dames d’Escoffier International.

Ariane’s segment with us was once of the best explanations of how D’Artagnan works to closely replicate the natural feeding habits of geese to produce D’Artagan’s world renowned foie gras.

Melanie Young

Connect:

www.dartagnan.com

Twitter.com/ArianeDaguin

Twitter.com/DArtagnanFoods

Listen to The Connected Table LIVE Wednesdays 2pmET on W4CY

Listen to show podcasts anytime. Click here:

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Join Melanie and David on The Connected Table LIVE! Wednesdays, 2pm ET on W4CY.com and anytime on iHeart
Join Melanie and David on The Connected Table LIVE! Wednesdays, 2pm ET on W4CY.com and anytime on iHeart
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May 27 We Grill Elizabeth Karmel on Mastering the Flame

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.

Elizabeth Karmel
Elizabeth Karmel

But we want to discuss Big League Grilling. We invited Grilling Expert Elizabeth Karmel, to join us May 27, 2:28 pmET  on the Connected Table LIVE! to discuss grilling tips. A native of North Carolina, Elizabeth is a chef, author restaurateur, television personality and entrepreneur. She writes a bi-monthly column for the Associated Press called The American Table and is the author of three books: ”Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ”, “Soaked, Slathered & Seasoned: A Complete Guide to Flavoring Food for the Grill,” and “ Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More

Pizza on the GrillSmoked and SlatheredTaming the Flame

 

Elizabeth is the founding Executive Chef of Hill Country Barbecue Market in New York and Washington, DC and Hill Country Chicken in New York. And she is co-founder of CarolinaCueToGo.com, an “online barbecue shack” e-commerce site specializing in North Carolina whole-hog barbecue seasoned with her own signature Lexington-Style Vinegar Barbecue

As a sought after media personality, Elizabeth is frequently featured in an array of national magazines from Bon Appétit to Better Homes & Gardens, and was named one of the top 100 chefs by Saveur magazine. She appears regularly on all three network morning shows and is a guest judge on Chopped and Iron Chef. She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel. – posted by Melanie Young

Connect:

http://www.elizabethkarmel.com/

http://www.facebook.com/ElizabethKarmel

http://twitter.com/grillgirl

https://twitter.com/CarolinaCueToGo

Join Melanie and David on The Connected Table LIVE! Wednesdays, 2pm ET on W4CY.com and anytime on iHeart
Join Melanie and David on The Connected Table LIVE! Wednesdays, 2pm ET on W4CY.com and anytime on iHeart

Here’s the link to listen to all our shows on iHeart and the IHeart App anytime, anywhere, Please Like and Share

http://www.iheart.com/show/209-The-Connected-Table-Live

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Rum vs Rhum vs Rhum Agricole

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.

rhum

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 and is very different from rhum, ron or rum made from molasses.”

Martinique has long had the reputation of having the best terroir for sugarcane cultivation. One of the most notable producers was Martinique businessman and former mayor, Homère Clément who had the  idea to press sugarcane to produce Rhum Agricole. Mssr Clément purchased a rundown sugar plantation, Domaine de l’Acajou, in 1887 at the peak of the sugar crisis. The introduction of sugar beets and the increasing availability of cheap South American sugar lead to the collapse of the Martiniquean sugar commerce.

Mssr Clément made the necessary investments and transformed one of the island’s most prestigious sugar plantations into a producer of world-class Rhum Agricole.

hOMERE
Homère Clément

 

Today, Rhum Clement has sealed its place in the top tier of rhum agricole production. Ben Jones, a fourth generation member of the Clément family, has helped bring Martinique’s liquid gold to the USA under the importing and marketing company, Rhum Clément USA. Looking at Ben, who towers north of six feet, you’d expect him to be palming a basketball rather than a snifter of sipping rhum agricole or a craft cocktail. But rhum runs in his veins, and Ben travels extensively to spread the good word.

Benjamin Melin- Jones Fourth Generation Family member, Rhum Clement USA
Benjamin Mélin- Jones
Fourth Generation Family member, Rhum Clement

We’ll be clinking glasses over the airwaves and discussing more about rhum, rhum agricole and Ben’s family’s history shaping Martinique’s rhum economy on The Connected Table LIVE! Wednesday, May 27, 2pm ET on www.W4CY.com  (iHeart Radio). As with all our shows you can listen any time, anywjere on www.iHeart.com and the iHeart App under Shows & Personalities. Here is the direct link: http://www.iheart.com/show/209-The-Connected-Table-Live

 

Join Melanie and David on The Connected Table LIVE! Wednesdays, 2pm ET on W4CY.com and anytime on iHeart
Join Melanie and David on The Connected Table LIVE! Wednesdays, 2pm ET on W4CY.com and anytime on iHeart

Connect with Ben Jones:

http://www.twitter.com/RhumClement

http://www.facebook.com/rhumclement

http://www.rhumclementusa.com/

Connect with Melanie and David:

http://www.connectedtable.com

http://www.facebook.com/theconnectedtable

http://www.twitter.com/mightymelanie

http://www.twitter.com/ransomwrites