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Posts Tagged TheConnectedTablelive

Happy 40th Anniversary to Inn at little Washington!

Happy 40th Anniversary to Inn at little Washington!
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I once spent the right night with the wrong man at the Inn at little Washington in the 1990s. It was oh-so-right because the meal was beyond fabulous; the rooms were decorated down to the littlest detail. Even the stair railings wore pretty sleeves. The big claw-foot bathtub in our room was a sensual experience for a long soak. I was thrilled to be checking off a place I always wanted to visit on my lengthy travel and dining bucket list (thanks to my boyfriend’s credit card).  Too bad “William” passed out after imbibing  copious amounts of wine and Armagnac at […]

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A Little Joie de Vivre with Jean-Charles Boisset

A Little Joie de Vivre with Jean-Charles Boisset
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Does Jean-Charles Boisset have a James Bond complex? Perhaps. He definitely blends dapper and debonair in his style and businessman-meets-bon vivant. The descendent of Burgundy wine producers, Jean-Charles oversees the family business on two continents. In France this encompasses: Jean-Claude Boisset Winery, Domaine de la Vougeraie, Bouchard Aîné & Fils, Ropiteau Frères, J. Moreau & Fils, Château de Pierreux, Mommessin (all Burgundy), Bonpas (Rhône Valley) and Fortant (Languedoc).   In the U.S.A., Jean-Charles acquired Buena Vista Winery (Carneros) the first bonded winery in California, Raymond Vineyards and De Loach Vineyards. And he’s created the lifestyle “brand,” JCB by Jean-Charles Boisset.  The Boisset Collection also includes […]

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This Herbalist Does Not Waste Thyme- The Connected Table LIVE! August 23

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Herbalist Brittany Nickerson teaches people about the health attributes of herbs and how to use them in cooking in her workshops at Thyme Herbal.  She also offers a three-year Herbal Apprentice Program, teaches at the University of Massachusetts and is author of The Everyday Living Series for your home. We’re all about trying to simplify and create a healthier home. In “The Herbalist’s Kitchen,” Brittany explains kitchen medicine and categorizes herbs by sweet, salty, sour, pungent and bitter and their health benefits. The book’s recipes are separated into seasons, and there are also some easy recipes to make your own lavender skin scrub and rosemary […]

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Two Grapes Get a Makeover

Two Grapes Get a Makeover
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Recently we attended two tastings that sparked our interest. Neither of the varietals spotlighted were front and center in our minds, and we welcomed the chance to educate our palates and try the wines. Alicia Lini‘s family has been making Lambrusco wines in Emilia-Romagna since 1910. A fourth generation family member, Alicia was recently in New York at i Trulli restaurant to share her family’s portfolio of LINI 910‘s sparkling wines, one produced in the metodo classico style and the other through the charmat process. She joins us June 7 to discuss why she feels the time is now for Lambrusco     Meunier Steps Out  The invitation […]

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Wine Wonders from Down Under: Moollydooker and Bird in Hand

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In 1989 I left my corporate agency job and went on a solo “walkabout” of sorts to Australia. It took 30,000 frequent flyer miles and 30 hours to land in Sydney where I stayed at a friend of a friend’s apartment near Bondi Beach. I spent the next six weeks hopscotching Australia on a cheap “kangaroo fare.” I learned how to play a didgeridoo in Alice Springs, hitched a ride on a prop plane with the Outback mailman to deliver parcels, climbed Ayers Rock in the wrong footwear, took my first hot air balloon ride over some dusty dunes sprinkled […]

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She Dreams of Cookies

She Dreams of Cookies
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Baking Expert Dorie Greenspan says she dreams of cookies in her sleep. She notes she has at least 300 cookie recipes to her name. Dorie managed to narrow her recipes down and create even more….to 170 for her just released 12th cookbook “Dorie’s Cookies,” including some very interesting savory cookies (not crackers, she notes!)   Who doesn’t have a cookie memory? My favorite is a crunchy white meringue made with whipped egg whites, sugar, almond extract and cream of tartar. The recipe was passed down from my grandmother, Mimi. My mother calls them “forgotten cookies” because she says she puts them in the oven […]

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A New ICE Age for Chef David Waltuck

A New ICE Age for Chef David Waltuck
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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 […]

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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