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Eat RESTAURANTS AND CHEFS THE CONNECTED TABLE RADIO SHOW

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

Rick Bayless
Rick Bayless, Galdones Photography

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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Drink Eat Explore THE CONNECTED TABLE RADIO SHOW

Wine and Food Wednesdays @ConnectedTableLIVE Nov 4

We’ve been enjoying a delicious time in Charleston, SC, at the Les Dames d’Escoffier International Conference organized by Grand Dame Nathalie Dupree (latest book “Mastering the Art of Southern Vegetables”) and her local chapter. This year’s conference honored author Joan Nathan, author of 10 cookbooks includes “Jewish Cooking in America” and her most recent, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France.”

Doing the Charleston
Dames Linda Roth (Washington DC chapter), Grand Dame Honoree Joan Nathan and Carolyn O’Neil (Atlanta chapter) do the Charleston at this year’s LDEI conference

Congratulations to Chef Alon Shaya whose Shaya Restaurant in New Orleans was named Esquire Magazine‘s Restaurant of the Year. We look forward to having Shaya’s partner, John Besh, on our show soon.

Cocktail Whisperer Warren Bobrow‘s 4th book “Cannabis Cocktails” is now in pre-sell.This is surely a first on this topic in the cocktail world.

A tamarind gazed turkey by Chef Pierre Thiam (“Senegal: Modern Senegalese from the Source to the Bowl”) graces the cover of the November issue ofSaveur Magazine with a big feature inside. Editor-in-Chef Adam Sachs visited with The Connected Table Oct. 28. Click here to listen to this show which also features Argentinean winemaker Susana Balbo

This Wednesday, November 4, 2pmEST, on The Connected Table LIVE!

Michael Mondavi co-founded Robert Mondavi Winery with his father in 1966, eventually serving a President, CEO and Chairman. He established Folio Fine Wine Partners in 2004, with his wife, Isabel, and children, Rob and Dina, focusing on quality wines from Italy, Spain, Austria, New Zealand, Argentina and California, including eponymous Michael Mondavi Estates.

Michael Mondavi
Michael Mondavi

Mexico City native Chef Roberto Santibañez, owner of three Fonda restaurants in NYC and author of three cookbooks including “Tacos, Tortas and Tamales” and “Truly Mexican,” discusses culinary traditions of Mexico’s Day of the Dead.

Roberto Santibañez
Roberto Santibañez

The Connected Table LIVE airs Wednesday, 2pm EST on W4CY.com. Shows are available to listen and download anytime on iHeart.com and iHeart App.  Find The Connected Table LIVE under Shows and Personalities. Episodes are filed by the names of our guests, and we encourage you to re-post and share. Here is a cut and paste link:
http://www.iheart.com/show/209-The-Connected-Table-Live/

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Your Insatiably Curious Culinary Couple Twitter@connectedtable Facebook/TheConnectedTable

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David Ransom Drink Explore Melanie Young THE CONNECTED TABLE RADIO SHOW

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.

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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