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The Spirits Guru of Gardiner, New York

For 25

years “on the rocks” meant climbing the ‘Gunks in New York’s Hudson Valley and managing rock climbing gyms in New York City for native New Yorker Ralph Erenzo. These days it has a new meaning  for him as Co-Founder of Tuthilltown Distillery, located on a former gristmill in the verdant Gardiner countryside just a short

drive from where we live.

Ralph purchased the land, conveniently located near the base of the Shawangunk Mountains, a rock climbing mecca, originally to set up a climbers campground. Fate and nosy neighbors intervened and these plans did not happen. Left with a large amount of land and no business plan, Ralph did his research. He found the best solution was to secure an agriculture license. Doing more research he decided to build a distillery, joining up with business partner, Brian Lee in 2003 to establish one of the first distilleries in New York State since Prohibition. Two years later they produced their first small batches of vodka made from discarded apples from nearby orchards. Today Tuthilltown has many brands including our favorite, Hudson Four Grain Bourbon Whiskey.

spirits-fourgrain1

We remember our first visit to the small distillery; today the compound has grown to several buildings and Tuthillhouse Restaurant.

Photo: www.drinksbusiness.com
Photo: www.drinksbusiness.com

Tuthilltown’s a game changer in the Hudson Valley. Through his lobbying efforts in Albany, Ralph is widely credited with helping to bring back small batch production to the region. Last weekend we attended the Straight Up New York Crafts Spirits Festival at Black Dirt Distillery in Orange County. Many of the newer distillers we met at Straight Up New York credit Ralph for their move into the business. His work at the State level resulted in the passage of the Farm Distillery Act which permits New York farms to establish distilleries on site and sell their agricultural spirits at the farm.

Ralph joined The Connected Table LIVE July 13, on W4CY.com t share his story. Listen here iHeart.com and

the free iHeart App.

Ralph Erenzo at the Straight Up New York Craft Distilling Festival in New York's Hudson Valley
Ralph Erenzo at the Straight Up New York Craft Distilling Festival in New York’s Hudson Valley

Melanie Young and David Ransom are the insatiably curious culinary couple. Connected on Twitter@connectedtable Facebook/connectedtable. Instagram.com/theconnectedtable. Learn more at www.theconnectedtable.com

Our mission is to engage and connect our audiences to the diverse world of food, fine beverage and hospitality and the dynamic people who help shape it through our shows, digital media and educational events. All of our 50 minute shows and SIPS! podcasts can be heard anytime  on iHeart.com and the free iHeart App.

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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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The Voice in the Wine World

Long before there were any “women and wine” organizations or symposiums and back when the wine trade was a man’s world there was one woman whose voice stood out: Roberta Morrell.

You can’t miss that voice. Roberta is a force to be reckoned with whose tenure in the wine industry spans 30 years as President and CEO of New York’s venerable wine retailer, Morrell & Company.

Roberta Morrell
Roberta Morrell
The daughter of founders Sam and Charlotte who started with a small Manhattan liquor store in 1947, Roberta grew up in the business and later helped that business grow in leaps and bounds.  After college she married and moved with her young family to southern Spain where she lived for over six years, traveling extensively to vineyards in Spain, France and Italy to further her wine knowledge.
After her return to the U.S. in 1976, Roberta rejoined Morrell & Company, which by then had become a destination for wine-lovers in Manhattan. Working with her brother Peter, now retired, she became involved in the marketing and administrative aspects of the business.
Over the years Morrell moved to larger retail spaces, build an impressive wine auction business and added a wine bar and restaurant adjacent to Rockefeller Center that is the best place to gaze at the holiday tree and sample an extensive selection of wines by the glass. In 2012 the family sold the business to an investment company. Roberta remains the “Face” of the business as its global ambassador.
But, back to that voice. Roberta happens to be a professionally trained singer.
And although her stage is different, her voice commands attention when she lectures and conducts workshops on wine with corporate customers. What she knows about wine and whom she knows in the business are vast.  She’s an engaging storyteller full of anecdotes about her life in wine which she is finally putting to paper in an autobiography.
Recently Lettie Teague profiled Roberta in the Wall Street Journal as the Matriarch of Morrell Wine Group. We think of her more as “Auntie Mame” who savors every sip and shares with others. Life is a banquet, and Roberta always has a prime seat at the table.  She’s generous with her wisdom as well as her contributions to the many nonprofits she supports including Les Dames d’Escoffier New York.
Roberta joins The Connected Table LIVE! December 7, 2:28pmEST, and we know it will be an engaging episode! W4CY.com live and iHeart.com podcast.
Follow us on Twitter@connectedtable and Facebook/TheConnectedTable
Follow us on Twitter@connectedtable and Facebook/TheConnectedTable

 

New York, NY - MAY 19, 2014: Morrell Wine Bar and Restaurant and wine store on Rockefeller Plaza. Interior Design by Coffinier Ku Design. CREDIT: Photographs by Bruce Buck.
New York, NY – MAY 19, 2014: Morrell Wine Bar and Restaurant and wine store on Rockefeller Plaza. Interior Design by Coffinier Ku Design. CREDIT: Photographs by Bruce Buck.

A New York institution since 1947, Morrell Wine Group has expanded from a small wine store on East 49th to a flagship retail store and wine bar at One Rockefeller Center and fine wine auction division. Today, the wine bar features 100 wines by the glass, one of the largest in the city, and the company’s massive Rare Wine Vault includes some of the most difficult-to-find bottles in the world.

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The How of TAO- Secrets of a Top Grossing Restaurant

TAO: the process of nature by which all things change and which is to be followed for a life of harmony (www.merriam-webster.com/dictionary/tao)

 Tao (pronounced “dao”) means literally “the path” or “the way.” It is a universal principle that underlies everything from the creation of galaxies to the interaction of human beings. The workings of Tao are vast and often beyond human logic. In order to understand Tao, reasoning alone will not suffice. One must also apply intuition.

What’s it like to oversee the kitchens at the highest grossing independent restaurant in America? We’ll ask Ralph Scamardella, Executive Chef and Partner for The TAO Group. Ralph joins us on The Connected Table LIVE! May 20th 2pm ET on W4CY and iHeart Radio.

After three decades cooking in kitchens at some of the most esteemed restaurants on the world, Chef Scamardella divides his time between his home base in New York and Las Vegas where he oversees all daily menu and kitchen operations. His is a culinary vision that pairs old and new inspired by travels in Southeast Asia combined with classical French training and nostalgic Italian roots (His father grew up in Naples, Italy.)

 

TAO Group_Corporate Executive Chef and Partner_Ralph Scamardella
Ralph Scamardella, Chef/Partner, The TAO Group

Hot restaurants. Even hotter cities New York-Las Vegas-Sydney.  According to the unofficial 2014 RB rankings (from Restaurant Business magazine), TAO Asian Bistro in Las Vegas was the highest-grossing independent restaurant in America with $64.6 million in sales in 2013. LAVO Italian Restaurant in Las Vegas ranked 5th, and TAO New York at 7th.

OK, what are we talking about? 20 restaurants and nightclubs. To name a few: LAVO Italian Restaurants, TAO Uptown, TAO Downtown, Dream Downtown and Arlington Club (all NYC); LAVO at The Palazzo, TAO and TAO Beach at The Venetian, Marquee Nightclub and Dayclub at The Cosmopolitan (all in Las Vegas). Beautifully designed restaurants and bars populated with beautifully accentuated people.

TAO Las Vegas
TAO Las Vegas

We want to know: How do you keep the crowds coming, from moguls to rock stars to hip hoppers to brides-to-be? Consumers are fickle, and the nightclub crowd even more so. What’s the secret of The TAO Group? How does it find harmony with new generations of restaurant and club goers? How do you keep your concepts fresh?

And we want to know how in the crazy world of restaurants and nightclubs how Chef Ralph Scamardella finds his TAO (a life of harmony).- posted by Melanie Young

LAVO Nightclub Las Vegas
LAVO Nightclub Las Vegas http://lavony.com/

Connect:

http://taogroup.com/

https://twitter.com/taogroup

https://www.facebook.com/TAOGroup

 

Join Melanie and David on The Connected Table LIVE! Wednesdays, 2pm ET on W4CY.com and anytime on iHeart
Join Melanie and David on The Connected Table LIVE! Wednesdays, 2pm ET on W4CY.com and anytime on iHeart

Tune in Wednesdays for The Connected Table LIVE on www.W4CY.com and any time on demand at iHeart.com (under Shows & Personalities). Each week Melanie Young and David Ransom bring you the dynamic people in food, wine, spirits and hospitality.

Direct link (Click “Episodes” and scroll down to find the show you want to hear) http://www.iheart.com/show/209-The-Connected-Table-Live

Connect:

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http://www.facebook.com.theconnectedtable

 

 

 

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Food Politics with Marion Nestle- The Connected Table LIVE April 22

When the latest research on a food or nutrition comes out….when the U.S. Government shifts left, right or sideways on a topic concerning food or nutrition policy…..or when a journalist wants an authoritative quote from a respected and reliable source….Marion Nestle is on speed dial.

Time Magazine included her Twitter among its top 10 in health and science; Michael Pollan ranked her as the #2 most powerful foodie in America (after Michelle Obama), and Mark Bittman ranked her #1 in his list of foodies to be thankful for.

And we are honored to have Marion Nestle on The Connected Table LIVE April 22, 2pm ET. It’s a full show focused on Food Politics and what you need to know about the foods you eat.

Marion Nestle
Marion Nestle

Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. She is also Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. She also holds an honorary degree from Transylvania University in Kentucky. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley. Previous faculty positions were at Brandeis University and the UCSF School of Medicine.

From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and editor of The Surgeon General’s Report on Nutrition and Health. Her research examines scientific and socioeconomic influences on food choice, obesity, and food safety, emphasizing the role of food marketing. From 2008 to 2013, she wrote a monthly Food Matters column for the San Francisco Chronicle food section.

what to eat food politica

She is the author of five prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: The Politics of Food Safety; What to Eat; Why Calories Count: From Science to Politics (with Dr. Malden Nesheim); and Eat, Drink Vote: An Illustrated Guide to Food Politics.

She also has written two books about pet food, Pet Food Politics: The Chihuahua in the Coal Mine and Feed Your Pet Right (also with Dr. Nesheim). Her most recent books were published in 2013: the tenth anniversary edition of Food Politics (with a foreword by Michael Pollan); the paperback edition of Why Calories Count; and Eat, Drink, Vote. Her next book, about food advocacy and the soda industry, will be published by Oxford University Press in September 2015.

Among her recent honors are the John Dewey Award for Distinguished Public Service from Bard College in 2010. In 2011, the University of California School of Public Health at Berkeley named her as Public Health Hero. She received the James Beard Foundation Leadership Award in 2013, and in 2014 the U.S. Healthful Food Council’s Innovator of the Year Award and the Public Health Association of New York City’s Media Award.

EDV_2what to eat Cover-198x300

 

Connect:

http://www.foodpolitics.com/

https://www.facebook.com/marion.nestle

https://twitter.com/marionnestle

 

Melanie Young and David Ransom, Hosts, The Connected Table LIVE!
Melanie Young and David Ransom, Hosts, The Connected Table LIVE!

Melanie Young and David Ransom are the Insatiable Curious Culinary Couple who bring you the dynamic people who work front and center and behind the scenes in food, wine, spirits and hospitality. Listen to the Connected Table LIVE! Wednesdays 2pm ET on W4CY.com and anytime on demand on iHeart.com under Shows & Personalities. Link to all podcasts:  http://www.iheart.com/show/209-The-Connected-Table-Live

Connect:

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Toasting New York State Wines & Spirits Nov. 26 on the Connected Table Live!

finger_lakesWe live in New York’s verdant Hudson Valley where we will spend our Thanksgiving. Our November 26 show is dedicated to New York State wines, spirits and cideries which produce not only wonderful products loved by restaurateurs and consumers alike but also produce jobs for many people. Thanks to initiatives like NY State Governor Andrew Cuomo’s Taste NY marketing campaign, New York is spreading the news about its locally produced wines, ciders, spirits and artisan foods and farm products.

We’ll be speaking with Jim Trezise, president of the New York Wine & Grape Foundation and Jason Grizzante and Jeremy Kidde, owners at Warwick Winery & Distillery.

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NY_Country_MapRecently, Wine Enthusiast Magazine named New York State “Wine Region of the Year.” From Long Island’s East End to the Hudson Valley to the Finger Lakes, the New York wine industry is a major engine of economic development, generating well over $3.76 billion in economic benefits to New York State annually, according to the New York Wine & Grape Foundation. Wineries—which mean new investment, new jobs, new tourism, and new taxes—have spread from the traditional regions to places never envisioned as wine regions. The New York grape, grape juice and wine industry generates more than $4.8 billion in economic benefits annually for New York State. 1,631 family vineyards… 373 wineries… 175,000,000 bottles of wine… $408 million in state and local taxes.

With a rich history and a range of styles, NY State wines are food friendly and versatile. Critics agree. Last year alone New York wineries won over 700 gold medals or above at competitions around the world.

Connect:

http://www.newyorkwines.org/

https://www.facebook.com/NYWineGrapeFdn

https://twitter.com/NYWineGrapeFdn

Hard cider is the fastest growing beverage alcohol category in the U.S. According to Nielsen’s tracking of cider sales off-premise, sales of hard cider increased 89% or about $280 million in sales. Data compiled by end of April 2014 shows an increase of 78%. Cider Journal projects at the rate cider sales are growing the retail business for this category could top half a billion dollars.

Warwick Valley Winery & Distillery is located among the apple orchards of the Lower Hudson Valley. Taking advantage of the abundant apple crops, owners Jason Grizzante and Jeremy Kidde applied for a farm winery license and cider producer license in 1993; doors opened to the public in 1994. Warwick’s Doc’s Draft Hard Ciders, named after Grizzante’s father, are some of the first hard ciders brought to market in the current renaissance of the cider industry and are marketed in a variety of styles and from a variety of different fruits, including both Apple and Pear.

BOTTLE-SHOT-WARWICKIn 2001 Warwick applied for and received a grant to develop New York’s first fruit micro-distillery. Warwick’s fruit brandies and liqueurs have received numerous accolades. Warwick Valley Distilling partners, Jason Grizzanti and Jeremy Kidde expanded their production to spirits with the founding of Black Dirt Distillery in 2012, which produces Gin, Bourbon, and its signature Apple Jack. Named after the famous “Black Dirt” region of the Hudson Valley’s Orange County farmland more famous for its onion production, the new distillery also does custom work for fledgling spirits not yet able to make their own products.

Visit: 14 Little York Rd, Warwick, NY 10990
(845) 258-4858

Connect:

https://www.facebook.com/warwickvalleywinerydistillery

http://www.wvwinery.com/

http://www.pinterest.com/warwickwinery/

The Connnected Table LIVE! airs Wednesdays 2pm ET /11 am PT onW4CY Radio. Podcasts are available at IHeartRadio

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