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Join Us At The Table episodes
- Join Us at the TableRobbie and Nancy are going out in style: First, Chadwick Boyd, of Lovely & Delicious, tells us about market owner Sara Foster's new cookbook; domestic diva B. Smith will join us to talk about her new Southern-style cookbook, her restaurants – and her appearance on Broadway!1 hr 1 min
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- Join Us at the TableThe Deering Seafood festival will feature lionfish this year. What is that? Lad Akins, of REEF, will enlighten us.1 hr 1 min
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- Join Us at the TableChef Michael Bloise is using his noodle -- literally. He's behind the concept of South Florida's American Noodle Bar; Chef Michel Nischan, the founder of Wholesome Wave, is bringing some needed fresh, locally grown produce to the nation's "food deserts."1 hr 1 min
- Join Us at the TableJoy Wallace is a legend in South Florida’s catering industry. Just in case someone is going to pop the big question this Valentine’s Day, Joy is here to help make that June wedding a culinary success; Chef Michael Schwartz impressed The New York Times’ restaurant critic so much, that Frank Bruni named Michael’s Genuine Food & Drink one of the 10 best new restaurants in the country a few years ago. Michael’s first cookbook is about to hit the bookstores – and he holds nothing back (except the recipe for his fabulous crispy hominy!)1 hr 1 min
- Join Us at the TableTaymer Mason went vegan in 2006 and never looked back. In her new cookbook, she has taken the flavors of the Caribbean and made them egg-free, dairy-free and meat-free; Cheryl Holder has co-written a delightful children's book that weaves together the foods and culture of Haiti; Eleanor Hoh, creator of "Wok Star Cooking,'' tells us what she made for Chinese New Year.1 hr 1 min
- Join Us at the TableRobbie and Nancy have a few commitments today. Of course, food will be involved. Please tune in to hear one of our favorites episodes of Join Us at the Table.1 hr 1 min
- Join Us at the TableWine diva Dinkinish O'Connor tells us the perfect champagnes with which to woo your honey on Valentine's Day; Chef Marvin Woods shows us what's in his pantry -- and what should be in yours.1 hr 1 min
- Join Us at the TableIf you resolved to eat more consciously in the new year, then this show’s for you: We’ll talk to James Beard award-winning author Deborah Krasner about her new book Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat; then we’ll talk to Laura Howard Gayeton of Laloo’s Goat Milk Ice Cream. She and her husband, Douglas, are creating The Lexicon of Sustainability; Marcus Davis, of the Breakfast Klub, in Houston, tells us why folks line up around the block for what he’s dishing out.1 hr 1 min
About Join Us At The Table
From the publisher's feed
Hosted by uber-foodies Robbie Bell and Nancy Ancrum, “Join Us at the Table: A Culinary Lifestyle Show” seeks to educate and entertain our listening audience on the impact of culture on our eating and…
dining habits. We take a look at how ethnic, national, regional and personal traditions around the world influence what we eat – where foods come from, how we prepare it. Join Us at the Table capitalizes on Americans’ burgeoning interest in dining well, cooking healthfully, pairing wine with food and how food professionals work.
In pursuit of our mission, Join Us at the Table conducts lively, informative interviews with restaurateurs, chefs, caterers, specialty markets owners, food growers and others involved in the food and food-service industry. In addition, the show features authors, critics wine experts, recipes, food-related current events and trivia.
Our goal is to have our listeners eat better, cook better, live better, learn about food and have fun while you do it!
In pursuit of our mission, Join Us at the Table conducts lively, informative interviews with restaurateurs, chefs, caterers, specialty markets owners, food growers and others involved in the food and food-service industry. In addition, the show features authors, critics wine experts, recipes, food-related current events and trivia.
Our goal is to have our listeners eat better, cook better, live better, learn about food and have fun while you do it!