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Posts Tagged cooking

What Would Julia Say?

What Would Julia Say?
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I’m a bit clumsy in the kitchen and have a habit of making a big mess. David just shrugs his shoulders and grabs my knife to save my fingers. But when I’m really inspired, I put my hands together, look upward and ask, “What would Julia say?” Will I ever be a good cook or just better at making reservations?” “This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes, be fearless, and above all have fun!” ― Julia Child, My Life in France “The only real stumbling block is fear of failure. In […]

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The Art & Science of Making Bread

The Art & Science of Making Bread
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What’s your favorite childhood bread memory? For David it’s his mother’s cinnamon toast, most likely sweetly dusted homemade English Muffin Bread.  For me, it’s my Aunt Rachel’s homemade challah, braided into a shiny brown loaf and all pillowy inside. My mother made challah French toast for every holiday brunch and still does for Christmas (challah + Christmas? That’s right.) Making good bread is both an art and a science. And Modernist Bread is a 2,642-page tome on the craft of baking bread as well as bread’s future.  The five-volume masterpiece is the culmination of over four years of nonstop research, photography, experiments, […]

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Miss Ella Shares Her Story

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“I Don’t Want a Restaurant Where a Jazz Band Can’t Come Marching Through.”- Ella Brennan Many of you know we have love affair with the City New Orleans and its very special way of life. Well, no one embodies cialisfrance24.com “New Orleans Living” more than Miss Ella Brennan, matriarch of the Brennan family. And no one defines New Orleans hospitality like a Brennan. The Brennan family truly is America’s dining dynasty. If you’ve never seen this 2014 Silver Spoon Award feature on the Brennan family in the late Food Arts Magazine, here is a link.   Miss Ella turned 91 this month. […]

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Rick Bayless: The Cook, The Thespian, The Yogi and the Lover of All Things Authentically Mexican 

Rick Bayless: The Cook, The Thespian, The Yogi and the Lover of All Things Authentically Mexican 
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There’s not enough space to list all the reasons we were honored to have chef and restaurateur, Rick Bayless on The Connected Table LIVE! October 19th. But we’ve given it a try:

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Meet the Founding Father of New World Cooking

Meet the Founding Father of New World Cooking
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We love celebrating America’s Independence Day and hope you enjoyed as well. We wondered what the Founding Fathers drank to toast the signing of the Declaration of Independence. We’ve seen a number of references to Madeira.  Founding Father and First President George Washington owned a large distillery.Patrick Henry owned a tavern. Thomas Jefferson collected fine wines. And according this article in Modern Drunkard they all enjoyed imbibing. Surfing the internet we stumbled upon the Founding Fathers Bar in Buffalo, named one ofEsquire Magazine’s “Best Bars in America.” These days some high end whiskies are as difficult to find as tickets to “Hamilton.” […]

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Harlem’s Queen of Comfort Food: Melba Wilson

Harlem's Queen of Comfort Food: Melba Wilson
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“The way I see it,” says Melba Wilson, “Soul food is the foundation of American comfort food.” She’d know. For Melba, a Harlem native, or as she likes to say “I am Harlem born, bred, and buttered,” owns one of  most influential soul food restaurants in New York City’s most exciting dining neighborhood, aptly named Melba’s. Like many children, she grew up watching her mother and grandomother cook and learned to love food, and soul food, in the process. But, Melba actually went into marketing and sales after school, anything from cosmetics to limo driving, finally entering the restaurant business […]

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Meet the Golden Girl of Persia

Meet the Golden Girl of Persia
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There’s just something about the name “Persia” that seduces us. We are drawn to the flavors and aromas. Mint, cumin, cinnamon, oranges, pomegranates, dates and honey are ingredients we like add to many of our everyday dishes. Aside from Melanie’s coming of age tour to Israel as a teenager, we’ve only traveled to the Middle East by way of our palates and the few restaurants we’ve experienced here in the USA. One of our favorites is recent JBF Award Winner Shaya in New Orleans. Lucky for us a book entitled, “SIROCCO: Fabulous Flavors form The Middle East” by Sabrina Ghayour […]

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Joanne Weir: Kitchen Gypsy. Global Culinary Ambassador

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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.” 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 […]

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Homemade Kitchen Wisdom from Alana Chernila

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“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. “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 […]

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

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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. 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). 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. Jacques has taught and inspired many […]

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The Connected Table has offices in New York and Tennessee

Main Phone: 212.620.7027
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melanie@theconnectedtable.com
david@theconnectedtable.com