We connect you to the world of wine, food and spirits

Posts Tagged The Connected Table LIVE

Chef Marc Murphy- Global Citizen & Family Man

Chef Marc Murphy- Global Citizen & Family Man
Share

Chef Marc Murphy has one of the most eclectic bios we’ve ever read. First, he’s a nationally recognized chef whose restaurants have included Landmarc and Ditch Plains, each with two locations in New York. Second, he is a regular judge on The Food Network’s wildly popular “Chopped” shows in their various renditions. But there’s much more to his story than what people see on screen and read in media.     Dig deeper and you learn that this devoted husband to wife, Pamela Schein Murphy, and father to Callen and Campbell, has a little international man of mystique about him. A few examples: Before the […]

Read more

Secrets of the Southern Table with Virginia Willis

Secrets of the Southern Table with Virginia Willis
Share

Our August 14 edition of The Connected Table LIVE comes with a southern drawl and a discussion about food that left listeners (and us) drooling, courtesy of  Virginia Willis, author  of “Secrets of the Southern Table” and southern food chronicler. The South is a delicious hodgepodge when it comes to its culinary heritage and it is one of the most fascinating places to visit because of it. Many customs are rooted in traditions that blend diverse cultures: Irish, Scottish, English, French, African, Hispanic, Vietnamese and Greek, just to name a few. In fact, the upcoming Les Dames d’Escoffier International Conference October 24-27 in Nashville has a […]

Read more

From Cancer to Cured- Chef Steve McHugh’s Inspiring Story

From Cancer to Cured- Chef Steve McHugh's Inspiring Story
Share

Imagine being diagnosed with cancer at the height of your career. How do you manage to run a restaurant while undergoing an aggressive schedule of chemotherapy treatments? More people than you may realize have lived this experience (including me), but few have opened up about it as frankly as individuals like Chef Steve McHugh. We’re glad McHugh is now in remission from Non-Hodgkin’s Lymphoma and thriving as the owner of the San San Antonio restaurant, Cured at Pearl, located in the city’s custling culinary center, also home to the Culinary Institute of America’s southwest campus. Opened in 2012, three years after McHugh’s cancer […]

Read more

America’s Top 100 Wine Restaurants

America's Top 100 Wine Restaurants
Share

Wine Enthusiast magazine has revealed its “100 Best Wine Restaurants.” Susan Kostrzewa, Executive Editor, joins us on The Connected Table Live! to discuss what goes into selecting the list and her approach to driving content for both the online and print editions of the magazine. Meanwhile, in the same issue (August) we enjoyed the profiles of four “pioneers” who are making wines in areas where most people have no idea wine is even being made, and it is time to take notice! They include Chris Brundrett, William Chris Vineyards (Hye Texas); Charlie Edson, Bel Lago Vineyards & Winery (Cedar, MI); […]

Read more

Meet Neal Bodenheimer and Meaghan Frank- The Connected Table Live!

Meet Neal Bodenheimer and Meaghan Frank- The Connected Table Live!
Share

Temperance at Tales of the Cocktail Stress management, yoga and wellness activities are all on the menu for this year’s Tales of the Cocktail, July 17- 22 in New Orleans. As the collective consciousness about mental and physical health,  responsibility to each other and to the community and the #MeToo movement continue to drive the conversation, Tales of the Cocktail has introduced some significant initiatives. They include: Beyond the Bar: free interactive programming designed to address mental health and physical wellness and its impact on the spirits community. Activities include: Alcoholics Anonymous (AA) meetings; yoga and movement classes; health screenings; and discussions surrounding healthy lifestyles, nutrition, addiction, […]

Read more

Chronicler of Chefs – Andrew Friedman

Chronicler of Chefs - Andrew Friedman
Share

Talk about noshing down memory lane!  You must be living under a rock if you work in the restaurant business and have not heard about Andrew Friedman’s new book, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. We read it with relish because we knew just about everyone in the book! Andrew is a detailed, disciplined journalist and storyteller, and this book is an engaging documentary about America’s culinary revolutions from the 1980s through the 2000s. It ends just around when the worlds come crashing down (both the World Trade Center […]

Read more

Uncorking Some Napa Valley History with Peter Mondavi Jr.

Uncorking Some Napa Valley History with Peter Mondavi Jr.
Share

Do you know what the oldest winery in Napa Valley is? It’s Charles Krug, established in 1861. Its namesake, a German immigrant, started the winery and ran it until he died in 1892. After Charles Krug’s death, the winery was acquired by the family of James Moffitt who were wealthy San Franciscans. In 1943, a former saloon worker -turned- grocer, who successfully started a fruit distribution business called Cesare Mondavi & Sons, purchased the property for $75,000. Imagine what that money represented back them (versus now!). Today, Charles Krug, more than 150 years later is under the stewardship of Cesare’s grandsons, […]

Read more

Chinese New Year Bites- Gung Hay Fat Choy!

Chinese New Year Bites- Gung Hay Fat Choy!
Share

We never need a holiday to enjoy Chinese food, but we always partake a bit more for Chinese New Year for good luck!  We started celebrating the Year of the Dog February 14th on The Connected Table Live! with guest, Hsiao-Ching Chou, author of “Chinese Soul Food.” Hsiao-Ching’s parents, came to the U.S. from Taiwan and owned a Chinese restaurant in Missouri. She worked in the restaurant after school. After earning her college degree in journalism Hsiao-Ching became a successful food writer, most recently working at the Seattle Post-Intelligencer for many years, Hsiao-Ching teaches cooking and shares her recipes on […]

Read more

Laura Bianchi, Castello di Monsanto, Chianti Classico

Laura Bianchi, Castello di Monsanto, Chianti Classico
Share

We met the lovely Laura Bianchi last July when she came to New York to present a vertical tasting of Castello di Monsanto‘s iconic Il Poggio Chianti Classico Cru dating back to the 1960s. This wine is only made in the best vintages using only estate grown fruit, and hand-picked grapes, Monsanto owns the largest reserves of Chianti Classico in Tuscany, and it was the first winery in the region to make a Chianti Classico Cru. Castello di Monsanto was started by Laura’s grandfather, Aldo Bianchi, a native of San Gimignano, who left Tuscany before the Second World War to seek fortune in the North […]

Read more

The Art & Science of Making Bread

The Art & Science of Making Bread
Share

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, […]

Read more

The Seafood Professor Is In…Meet Barton Seaver

Share

“Seafood Professor.” That’s what we’ve decided to call Barton Seaver after receiving an advance copy of his new book, American Seafood, which covers ever species of fish on earth. It’s encyclopedic and a fascinating read.   And Barton’s a fascinating person. After serving as executive chef for a group of restaurants in Washington, DC, he now leads the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health and is Senior Advisor for Sustainable Seafood Innovations at the University of New England. He’s been a National Geographic Explorer and was […]

Read more

“Flying Winemaker” Michel Rolland Touches Down with The Connected Table

"Flying Winemaker" Michel Rolland Touches Down with The Connected Table
Share

He’s called “The Flying Winemaker” and his international influence in the world of wine is unparalleled. Bordeaux-based Oenologist Michel Rolland consults for more than 100 estates in 14 countries. Another 400 estates utilize the services of his laboratories located in France and Mendoza for analysis and advice. And at an age when many contemplate slowing down to stop and smell the roses, Michel is still living a life in the air and on the ground tending the vines, blending with finesse and turning out world-class wines. He turns 70 on December 24 this year and celebrates his 45th harvest in Bordeaux. Michel was raised […]

Read more

FREE Consultation!

Subscribe to our mailing list

* indicates required



Email Format


Contact Us

The Connected Table has offices in New York and Tennessee

Main Phone: 212.620.7027
Mobile: 646-270-4031

Connect with us via email:
melanie@theconnectedtable.com
david@theconnectedtable.com