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Archive for the Melanie Young Category

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

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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. 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 […]

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

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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.   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 […]

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Connecting with Chef Alon Shaya

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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. 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 […]

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El Jefe of Nuevo Latino Cuisine- Chef Douglas Rodriguez

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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. Doug exploded into the competitive New York City restaurant scene with Patria, where he […]

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In Maui’s Upcountry- Our Favorite Dining Destination

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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 […]

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Modern Mixology with Tony Abou-Ganim

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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).   Wherever you go and whenever you order a cocktail on […]

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

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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 […]

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The King of Cocktails and Master of Mixology- Dale DeGroff

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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; […]

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

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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 […]

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May 27 We Grill Elizabeth Karmel on Mastering the Flame

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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 […]

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Rum vs Rhum vs Rhum Agricole

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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 […]

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

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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 […]

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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@theconnectedtable.com
david@theconnectedtable.com