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RESTAURANTS AND CHEFS THE CONNECTED TABLE RADIO SHOW

A New ICE Age for Chef David Waltuck

David Waltuck is now Director of Culinary Programs for Institute of Culinary Education (ICE)
David Waltuck is now Director of Culinary Programs for Institute of Culinary Education (ICE)

Chef David Waltuck and his wife Karen ran Chanterelle restaurant for 30 years, first in Soho and then in Tribeca.

Each menu was a work of art as was each dish. Seasonal, locally sourced cooking was David’s style long before “farm to table” became embedded in our culinary lingo.

Gael Greene referred to David in a cover story in New York Magazine as “The Daring Young Man on Grand Street.” Back in the those early days many considered traveling below 14th Street “daring.” And it was a long way from The Bronx, where David was raised. He caught the restaurant bug early, enrolled at the Culinary Institute of America, traveled and worked different jobs. He was just 24 when he opened Chanterelle.

squash-blossoms
Lobster and shrimp sausage inside steamed zucchini blossoms.

David’s food was artistic yet approachable. It was nouvelle cuisine with his special twist. A personal favorite was the seafood sausage which recently enjoyed at a special dinner at Institute of Culinary Education (ICE) with David cooking a selection of Chanterelle’s signature dishes. The evening commemorated David’s appointment as ICE’s Director of Culinary Programs where he will develop curricula, teach and mentor.

David joined us September 28th on The Connected Table LIVE! to share his story and talk about his new role at the school.

Listen hear on iHeart.com and the free iHeart App. Pleas give it a “thumbs up” and share.

Purchase “Chanterelle: The Stories and Recipes from a Restaurant Classic” here.

 

 

 

 

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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

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