Food, News & Views with Linda Gassenheimer

Can what we eat make a difference in our performance? Miami Heat basketball dietician has answers and tips for us. And sommelier Jacquelin Coleman speaks to Chris Radomski, Founder and CEO of Legends Spirits, about his premium wine and spirits brand.

Sadly, extra food from a restaurant or store is thrown out. Too Good To Go is a new company that saves waste and lowers your food costs. Learn how you can join it from Sarah Soteroff, Too Good To Go PR Manager. Jacqueline Coleman speaks with Ray Sholes, Brand Development Manager for South Florida for La Fête Wine Company about his transition from floor sommelier to brand manager, and what’s new from the South of France.

Looking for special food for the holiday season?  Linda Gassenheimer talks caviar. With so many different types and one for every pocketbook, she asked Patrick Perez CEO of Antonius Caviar for some answers. And wine and food writer, Sunny Fraser, introduces us to Carin Luna-Ostaseski and her SIA Scotch, a new type of whisky.

Thanksgiving – fun, family, friends and lots of food.

Tune in for lots of Turkey Tips – what size to buy, best way to cook and more

Butterball Turkey Talk-Line expert Gwendolyn Carlyle has some answers.

Sommelier Jacqueline Coleman has some surprising Thanksgiving wine tips.

The Allocation Room, a hidden gem in Coconut Grove, is a place to taste and buy wine and Sake. Linda Gassenheimer talks with Managing Director Adrian Lopez. He has tips on buying wine, QP Tapas restaurant there and about a hidden surprise, Sushi by Scratch. Sommelier Jacqueline Coleman has more wine tips.

Thinking about Florida food, maybe stone crabs come to mind. Linda Gassenheimer talks with Monty’s Raw Bar Executive Chef Carlos Aponte about their stone crab specials celebrating their 54th anniversary. Sommelier Jacqueline Coleman speaks with Ervin Machado, CEO of EDM Beverages, about the real story behind sugar in wine and his Prosecco Zero and Tequila Zero beverages. 

Hosted by Linda Gassenheimer

Hosted by Linda Gassenheimer

Mark Kurlansky explains the historical and cultural importance of the lowly onion in his book The Core of An Onion and gives tips on tear-free onion cutting, the different varieties and how to use them. Sommelier Jacqueline Coleman introduces us to Virginia wines.

Hosted by Linda Gassenheimer

How to take the guess work out of cooking the perfect steak or other meat. Learn all about perfect results using sous vide. And Jacqueline Coleman talks port wine and some exciting new drinks. 

New foods and drinks from this year’s Americas Food and Beverage Show. Sunny Fraser talks with Linda Gassenheimer about her favorite finds to spice up our autumn.    

Hosted by Linda Gassenheimer

Oktoberfest, we don’t need excuse for a party, but this is a great one.  Harald Neuweg owner Fritz and Franz Bierhaus talks celebrations and tips on best beer & food.