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Meet Neal Bodenheimer and Meaghan Frank- The Connected Table Live!

Temperance at Tales of the Cocktail

Stress management, yoga and wellness activities are all on the menu for this year’s Tales of the Cocktail, July 17- 22 in New Orleans. As the collective consciousness about mental and physical health,  responsibility to each other and to the community and the #MeToo movement continue to drive the conversation, Tales of the Cocktail has introduced some significant initiatives. They include:

Beyond the Bar: free interactive programming designed to address mental health and physical wellness and its impact on the spirits community. Activities include: Alcoholics Anonymous (AA) meetings; yoga and movement classes; health screenings; and discussions surrounding healthy lifestyles, nutrition, addiction, suicide, and stress management.

A collaboration  with Louisiana organization STAR (Sexual Trauma Awareness and Response) to offer a 24/7 hotline during the festival for all attendees to use if needed and to offer joint programming, free to all attendees, which includes a seminar on HR practices around sexual harassment the industry can discuss and bring back home to their bars and establishments.

Eliminating plastic straws: Given how many straws are used throughout this event with 16,000 people and half a million drinks, doing away with plastic disposable straws is a big move toward supporting this sustainable movement.

There is even a “dry” welcome party, courtesy of William Grant & Sons, who announced they will be “kicking off the week with a spirited, yet spirit-free portfolio party.”  But, of course, throughout the five days there will be plenty of cocktails and seminars to educate industry professionals on every aspect of the business of bar management and the craft of the cocktail. And there will always be revelry because Tales is a huge networking event after all, and it’s the best way for those who serve and those who sell to connect.

 

Tales of the Cocktail’s new logo

 

It’s a transitional year for this beloved industry conference. In February 2018, Tales of the Cocktail was purchased by Neal Bodenheimer, a native New Orleanian and owner of award-winning Cure Nola, in collaboration with The Solomon Group, who has been involved in producing high profile local and international events, including many for Tales of Cocktail such as the Spirited Awards and other brand activations. Neal and the Solomon family have created the 501c3 non-profit Tales of the Cocktail Foundation to advance and support the global hospitality industry. 

We chat with Neal on The Connected Table Live! about his career in the industry and his plans to help steer Tales’ new mission. Here is the link to the show on iHeart.com and free iHeart App.  

Or stream the show below. Neal is the second guest.

Neal Bodenheimer. Photo by Kevin O’Mara

 

New York State’s Father of Vitis Vinifera

New York State is one of the country’s top regions for producing wine in the USA. The Finger Lakes is home to some world-class Rieslings. On this same edition of The Connected Table Live! we visit with Meaghan Frank, fourth generation family member overseeing Dr. Konstantin Frank  the pioneering Finger Lakes, New York, winery.

 

Meaghan Frank

 

Meaghan’s great-grandfather, Konstantin Frank, an immigrant from the Ukraine spoke a handful of languages but not English when he arrived in the USA.  in 1951 He worked briefly as a blueberry picker where he saw the potential for planting vines in New York State. A professor of plant sciences with a Ph.D. in viticulture, he eventually took a position at Cornell University’s Geneva Experiment Station.

At the time, New York State wines were producing wines using local and hybrid grapes only.  Based on his experience in the Ukraine, Dr. Frank was convinced, that, despite New York’s cold weather, delicate Vitis Vinfera grapes could thrive with the proper rootstock. Communicating in French, he delivered the research to back this up and a plan to grow European vinifera in the Northeastern United States.

In 1962, a decade after coming to the USA, Frank established Vinifera Wine Cellars, which quickly earned a reputation for its exceptional Rieslings and its original rootstock plantings became the backbone of New York’s world-class wines.  Today Dr. Konstantin Frank has an extensive portfolio of wine including two made from traditional grapes found in the Republic of Georgia, Rkatisteli (white) and Saperavi (inky red) and a terrific sparkling wine. www.drfrankwines.com

 

Dr Konstantin Franl. pioneering oenologist

Here is the link to the show on iHeart.com and free iHeart App.  

Listen here:

 

 

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Meet Mr. Pisco! Johnny Schuler

He’s passionate about Pisco! Johnny Schuler is Peru’s leading expert on Pisco and Master Distiller for Pisco Portón, whose Hacienda La Caravedo is the oldest Pisco distiller in the Americas (est. 1684). He explains the distillation process and grapes used to produce Pisco. Johnny is also a professional chef and restaurateur, owner of Granja Azul and Key Club, both in Lima.

Johnny Schuler is passionate about Pisco

Johnny says these four things distinguish Peruvian Pisco:

  1. Pisco is made from wine, not grapes. Juice is extracted from the grapes to ferment and distill rather than crushing and using the entire grape and stems.
  2. Pisco may only be made from the juice of eight designated grapes which are classified as ‘aromatic’ and ‘non-aromatic.’ The non-aromatic grapes are: Quebranta, Mollar, Negra Criolla and Uviña.  Aromatic grapes are: Albilla, Italia, Torontel and Moscatel.
  3. Pisco is a natural spirit whose distinct aromas and flavors come entirely from the terroir and grapes used. It is distilled to proof. No water, coloring, other flavorings or ingredients may be added. And we never utilize oak or any aging. Pisco is always crystal clear unlike a Cognac, Brandy or Armagnac.
  4. Distillation is a single process, always using copper pot stills. In comparison, other spirits like vodka may undergo double and triple distillation to achieve intended smoothness.”

Pisco has three distinct styles: Puro uses a single variety grape, either aromatic or non-aromatic. Acholado is a blend of two or more grapes of any kind. Mosto Verde a style that stops the fermentation process prior to the 100% conversion of grape sugar to wine. The result is a creamier, fuller style Pisco.

 

Pisco Sour is the signature cocktail of Peru.

Listen more on this edition of The Connected Table Live! Johnny is in the second segment.

 

 

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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.

 

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Meet the Man Whose Botanical Beverage is on Everyone’s Lips  

Ben Branson must be on to something. It seems like he’s popping up everywhere including a recent Food52 profile and last week’s Wall Street Journal feature story on “sophisticated mocktails.”  It’s not just a great public relations blitz. He really is on to something. Not drinking alcohol is now as fashionable as drinking it. Everyone, from chefs and bartenders to the consumers they serve seems to be seeking a balanced lifestyle of happy health and hedonistic pleasure.

Ben Branson, Founder of Seedlip

Ben grew up on a farm in Lincolnshire, England. As the story goes, “He stumbled upon a 1651 edition of ‘The Art of Distillation’ and became intrigued with medicinal elixirs.” He created a botanical beverage called Seedlip which can be mixed in cocktails, spruces up seltzers and you can enjoy on the rocks with a splash or two of water. It’s free of sugar, gluten and alcohol, and both versions taste good. Seedlip Garden 108 is distilled with peas, hay, rosemary and thyme.  Seedlip Spice 94 is distilled with cardamom, oak, lemon and grapefruit. It’s so much better than the sugary shots and juices masquerading as healthy that we’ve been tasting. It’s something to drink when we are not drinking besides water, tea and kombucha.

 

We profile the dynamic people who work front and center and behind the scenes in food, wine spirits and hospitality,
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The Breakers Palm Beach- Ageless & Timeless

I’ve been fascinated with grand hotels ever since my father took me to New York when I was five to visit Eloise at The Plaza. The front desk told us she was with her Nanny in Central Park. Eloise mailed me a thank you postcard for stopping by.  A girl with manners!


One of the items on my travel “bucket list” is to visit many of the grand dame hotels around the world. While staying with David’s mother in Florida last week we spent the day at The Breakers Palm Beach and hosted our show at the hotel. Our guest was Nick Velardo, VP of Food & Beverage, who oversees the resort’s nine restaurants. We dined at two of them, The Seafood Bar and HMF restaurant and cocktail lounge.

Quiet gardens are everywhere

 

So are awe-inspiring floral arrangements

It was my “Eloise” moment, and the day did not disappoint. It was easy to say “Hello” to this Grand Dame and hard to say “Good Bye.” An interesting tidbit: The Breakers is still family-owned, and the heirs of Henry Flagler invest about $30 million annually to keep the property fresh and fabulous.

A place so refined event the cocktails wear a monogram. “Blueberry Bootlegger” at HMF
(Pisco, blueberry, lemon and ginger)

We were in Palm Beach during the off season, but you wouldn’t know it at The Breakers. The July 4th holiday brought families, couples and loyal fans, and the the hotel was bustling. Still, the team made time and accommocations for our last minute plans to visit.

“Natural” sushi at HMF. No rice is kind of nice.

 

Baked Alaska at HMF

Nick Velardo and his team, including Master Sommelier and Wine Director Virginia Phillip, have their work cut out for them. The Breakers is a place where guests’ expectations are high, and the crowd comes hungry. That’s why The Breakers sells annually:

  • 75,993 martinis
  • 621,087 pieces of sushi /sushi rolls
  • 11,757 stone crab claws
  • 1,365 pounds of caviar
  • and 27,200 slices of Key lime pie.
Make that 27,201 slices after we devoured ours.

Here is the iHeart link to our July 5th show with Nick Velardo, VP of Food & Beverage at The Breakers Palm Beach and Stanislas Thierry, VP of Sales & Marketing for Vranken-Pommery America, who shares the legacy of Louise Pommery who is credited for creating the Brut Champagne style. (LINK)

Or click here:

 

 

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Casa Dragones Tequila Raises The Bar

 

Bertha Gonzales Nieves
Bertha Gonzales Nieves of Casa Dragones

 

She’s called “The First Lady of Tequila” and is the first female “Maestra Tequila” certified by the Academia Mexicana de Catadores de Tequila. And she makes a pretty amazing

tequila called Casa Dragones.

After years building the Cuervo brand globally, Bertha Gonzáles Nieves stepped out in 2009 to create her own style of tequila to rave reviews. Casa Dragones is an ultra premium, 100% Blue Agave, hand -crafted sipping tequila that’s smooth, soft and warm with no bite – the way a good tequila should taste. From the sea blue blue packaging and perfume bottle design to the platinum-hued liquid inside, everything about Casa Dragones speaks luxury. This is a sipping spirit to lift the spirits and savor slowly.

CD_Bottle&Box
Casa Dragones Joven

So what is Casa Dragones Tequila? Well, it’s a game changer – and part of a growing category of bottlings that are taking the art of crafting tequila, long thought of as a delicious and complex but somewhat pedestrian spirit, to new levels of refinement and elegance through the use of different techniques in distillation, aging and blending. With Casa Dragones, think Cognac with Tequila flavor, but without the burn, or in this case, the color.

First, Casa Dragones is not your old method Tahona wheel/wood-fired Still traditional type of tequila. It is a double column distilled sipper that is clean, ripe with florals and fruit in the nose, and subtle on the palate.

BGN-agave2_b+w_540 (1)
Bertha Gonzales Nieves

Second, unlike the traditional styles of Tequila – Blanco (or Silver), Reposado, and Anejo – Casa Dragones makes what’s called a Joven Tequila, a blended tequila that is primarily Silver, but with other, more aged lots – in this case a bit of 5 year-old Extra Anejo (the recently added fourth main category) blended-in to add complexity and smoothness. In the case of the Casa Dragones Joven, the color is removed from the Extra Anejo portion to keep the final spirit clear.

 

With the proliferation of Tequila labels on the market these days, many of which are billed as traditional and with a classic Tequila style. Casa Dragones stands out for being exactly not that. It is not a rough, hot, meaty spirit that feels like it was made in a hand-made still in the barn behind the hacienda, but a soft, smooth, elegant spirit with a lightness and level of refinement that liken it more to the sipping equivalent of drinking silk than wool.

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Co-Founders Bob Pittman and Bertha Gonzales Nieves

Casa Dragones Co-Founder Bertha Gonzáles Nieves joins us on The Connected Table LIVE! this Wednesday May 4, 2016 for a chat about Casa Dragones, and her views on Tequila and the state of the Tequila industry. Listen in at 2:25pm

on W4CY Radio.

Melanie and David are the Insatiably Curious Culinary Couple
Melanie and David are the Insatiably Curious Culinary Couple
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Distilling’s Whisky Master – Dave Pickerell

David Pickerell. Photo by David Handschuh
David Pickerell. Photo by David Handschuh

There’s probably nobody in the world today with a better handle on the pulse of the whisky industry than Dave Pickerell.

 

A veteran of the industry, Dave has spent a career moving the craft of making whisky forward through his knowledge and expertise in distilling. First at Makers Mark, where as Master Distiller for 14 years, he was in charge of making sure that the legacy of the Samuels family’s 19 barrel-at-a-time distillation recipe was kept true, and then as head of Oak View Consulting, the company he founded upon his departure from Makers Mark to help bring his distilling expertise to the budding craft spirits industry.

 

Some of his projects, like Vermont’s Whistle Pig and Hillrock Estate in New York State’s Hudson Valley, are game changers. Others, like Old Smoky Moonshine in Gatlinburg Tennessee, which he also helped start, are more mainstream. However, all are close to his heart, as they’ve, with his input, helped revive an industry that had been lost after the temperance movement essentially shut down regional spirits production just under 100 years ago.

 

Hillrock Estate Distillery in New York's Hudson Valley
Hillrock Estate Distillery in New York’s Hudson Valley

One of this favorite projects may be the re-birth of the Distillery at Mount Vernon, President George Washington’s Virginia homestead. Our first President made whisky on the property during his lifetime there, but the distillery was shut down and dismantled after his death. When the Trust decided to re-create it, they tapped Dave, a West Point grad by the way, to help research and build it again.

George Washington Distillery by Zzzzt!Zzzzt!
George Washington Distillery. photo by Zzzzt!Zzzzt!

At any given time, Dave has about 20 projects in the works worldwide, some he helps start and then moves on from, others, like Whistle Pig and Hillrock, he continuously works with, creating new product lines while acting as Master Distiller. Regardless of his role in any given product he oversees, Dave’s input and knowledge in the whisky business is unmatched.

Hillrock Estate Whiskies

We welcome Dave to The Connected Table LIVE! On Wednesday April 27 to chat whisky, Whistle Pig, and his incredible achievements at Hillrock Estate, America’s first whisky made from all estate-grown grain.

Melanie and David are the Insatiably Curious Culinary Couple
Melanie and David are the Insatiably Curious Culinary Couple
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The Katz Out of the Bag About NY Distilling- Jan 20

As the revival of cocktail culture has seen its bloom blossom over the last decade, and more and more people have hopped on the bandwagon to learn about, and make cocktails, one of the people they have turned to to help educate themselves has been Southern Wine and Spirits of New York Director of Spirits Education and Mixology Allen Katz.

Alan Katz by Randy Duchaine
Alan Katz by Randy Duchaine

A longtime member of the cocktail community and one of the industry’s great speakers, Katz has been at the forefront of making sure the industry has gotten its methods and spirits right. Yet, somewhere along the way, Katz decided he had even more to give, maybe some spirits of his own. So, a few years ago, in partnership with Brooklyn Brewery founder Tom Potter, Katz opened New York Distilling Company, a craft distillery in Brooklyn’s Williamsburg neighborhood, that makes meticulously handcrafted spirits like Gin and Rye, all made to the exacting specifications and historical accuracy of Katz’s discerning palate and knowledge.

With names like Dorothy Parker American GinPerry’s Tot Gin, and Ragtime Rye, NY Distilling’s products are bottled odes to the great distilling culture of New York’s bygone spirits industry, and speak to the legacy of the distilling prowess that New York once had and hopes to have again.

We’re thrilled to welcome Allen Katz to our show on Wednesday January 20 at 2:25pm ET. Join us for a “spirited conversation.”

dorothy parker gin cocktailTHE ACERBIC MRS. PARKER
2 oz  Dorothy Parker Gin
½ oz  Fresh Lemon Juice
½ oz  Hibiscus Syrup
¾ oz  Combier Orange Liqueur
 Shake ingredients over ice and strain into a collins glass filled with fresh ice. Top with club soda and garnish with a lemon wheel. Serve with a straw.

 

 

 

 

BIG IRONcocktail
 2 oz Mister Katz’s Rock & Rye
1 dash Angostura Bitters
1 dash Orange Bitters
 Combine ingredients in an old-fashioned glass. Stir over a large ice cube.

Connect : www.nydistilling.com

Twitter: @nydistilling 

 

 

 

Your Insatiably Curious Culinary Couple Twitter@connectedtable Facebook/TheConnectedTable
Your Insatiably Curious Culinary Couple Twitter@connectedtable Facebook/TheConnectedTable
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Toddy Tales

When the cold or flu hits me (as it did last October), I crave a warm Toddy. By definition a Toddy is a hot drink of  whiskey, sugar and water. But in the right hands, it is much more. It’s hot magic in a glass.

According to cocktail historian and author, Dave Wondrich, the Toddy originated in 18th century Scotland. You can read more in this article he wrote in Saveur magazine entitled “Thank God for Toddies!”

from "Thank God for Toddies" by Dave Wondrich, Daveur Magazine. Photo: Sarah Karnasiewicz
from “Thank God for Toddies” by Dave Wondrich, Saveur Magazine. Photo: Sarah Karnasiewicz

Thank God, indeed! Drinking a Toddy when you feel like hell can be a heavenly thing. The whiskey opens the sinuses; the warm liquid soothes the chills; the sugar (or honey) makes everything go down a little softer.

We’re talking Toddies with two masters of the bar who are participating in the 10th Annual Tales of the Toddy taking place December 17th at the Hyatt Regency in New Orleans: Chris Hannah, French 75 at Arnaud’s Restaurant, and Cole Newton, Twelve Mile Limit. – Melanie Young

Chris hannah
Chris Hannah
Cole Newton
Cole Newton

 

Tune in Wednesday, December 16, 2:28pmEST (That’s 1:28 CST for our New Orleans friends) live on W4CY.com. Show podcasts can be found anytime on iHeart.com and the iHeart App.

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

 

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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.

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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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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)