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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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Chef Franklin Becker Talks Fat and Slimming Down

After a career preparing dishes to die for at restaurants like Abe & Arthur’s, Brasserie and Capitale, and working for Starr Restaurant Group and Grand Hospitality, Chef Franklin Becker needed to make changes to save his own life. Diagnosed at age 27 with type 2 diabetes, Franklin realized he had to change his diet. Around the same time Franklin’s oldest son was diagnosed with autism and celiac disease. Franklin wanted to cook foods that would help his son with his food sensitivities.

Changing his diet also changed Franklin’s life. He is committed to spreading the word about healthy cooking and enjoying it!

 

franklin-headshot
Svelte and healthy- Chef Franklin Becker

 

Like anyone who loves food and makes a living preparing it, you never want to sacrifice the pleasures of the palate and great quality and flavor. Franklin’s mission is to pack his healthy recipes with as much flavor without the calories and added sugars and fat. Speaking of fat; Franklin has a lot to say on this topic and wrote a book with Peter Kaminsky called “Good Fat Cooking,” which he will discuss on our show. Franklin is also author of “Eat & Beat Diabetes,” and “The Diabetic Chef.”

 

This book has a recipe for the best salmon dish ever! See photo on the cover.
This book has a recipe for the best salmon dish ever! See photo on the cover.

 

Franklin is also proprietor of the healthy prepared foods company, Hungry Root, which offers fresh, vegetable-based foods that are packed with protein and fiber and ready-to-eat in under seven minutes.

Hungry Root's Carrot Noodles with Tangy Sriracha Peanut Photo: Mark_Jordan
Hungry Root’s Carrot Noodles with Tangy Sriracha Peanut Photo: Mark Jordan

 

Buy a copy of “Good Fat Cooking” here:

 

 

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Southern Y’All-Tide Greetings with Virginia Willis- Dec. 23

Count on one hand the ambassadors of Southern Cuisine, and Award-winning writer, chef, TV personality, and cookbook author Virginia Willis will invariably own one of those five fingers.

Virginia Willis

Georgia-born and French-trained, Virginia has been the go-to expert for such chefs and lifestyle experts as Bobby Flay, Paula Deen, and Martha Stewart, and has appeared on numerous TV shows such as Food Network’s Chopped, Fox & Friends, and NBC’s The Today Show. She’s also cooked with culinary world Grand Dames Julia Child and Nathalie Dupree (who gave Virginia her first job). She’s cooked for President Bill Clinton and, who knows, maybe she’ll cook for the first women president next?

Virgina’s five cookbooks embrace the culinary spirit of the south from “having it ‘ya’ll” to a single subject book on Okra. Her books include “Bon Appétit, Y’all,” “Basic to Brilliant, Y’all,” and her latest, released in 2015, “Lighten Up, Y’all.”  as well as the aforementioned book “Okra” and another entitled “Grits.”

Virigina's newest book. Who says southern food has to be fattening? http://www.virginiawillis.com/cookbooks.html
Virigina’s newest book. Who says southern food has to be fattening?
IACP Cookbook Award Winner
IACP Cookbook Award Winner

 

She is also the blogger for Down-Home Comfort  for Food Network. Named by the Chicago Tribune as one of “Seven Food Writers You Need to Know,” Virginia is also a contributing editor for Southern Living and writes for Eating Well, Fine Cooking, and countless other culinary publications.

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

Virginia joins us at The Connected Table LIVE!  Wednesday December 23, 2:25 pm EST to talk about her life in food and her special take on southern cuisine.

Y’All tune in now, Y’Hear?

VIRGINA IN FIELD
Virginia in living collards. Read more about Virginia on her website: www.virginiawillis.com
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