The Connected Table Live

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The Connected Table Live episodes

June 22, 2017 Nancie McDermott, Stew and Blake Leonard
Food Writer & Cookbook Author Nancie McDermott explores southern fruits, from blackberries and strawberries to mayhaws and pawpaws in FRUIT: A Savor the South Cookbook (Univ. of North Carolina Press). Family-run grocery store chain, Stew Leonard's, is a pioneer in creating experiential shopping experiences for its customers. President & CEO Stew Leonard Jr. discusses the history and guiding principles of Stew Leonard's. Blake Leonard, a certified sommelier, discusses the company's wine program.

This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
49 min
June 15, 2017 Jean-Christian Jury & Denise Shurtleff
After experiencing heart failure twice, Chef Jean-Christian Jury changed his diet. He opened a vegan restaurant in Berlin, and now travels the world to teach vegan cooking. His "Vegan The Cookbook" (Phaidon), has more than 150 globally inspired plant-based recipes. Denise Shurtleff, Winemaker for Cambria Estate Winery in Santa Barbara County, explains the ideal growing conditions of the Santa Maria Bench where PInot Noir and Chardonnay flourish and shares Cambria's mission to support women.

This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
50 min
June 08, 2017 Alicia Lini and Fanny Heucq
Alicia Lini's family has produced Lambrusco sparkling wines in Italy's Emilia-Romagna since 1910. Alicia explains how her family makes Lambrusco and other LINI910 spumante wines, utilizing both the charmat and metodo classico process. Fanny Heucq's great grandfather started Champagne André Heucq in 1936. Today, Heucq focuses on organic production with a emphasis on the Meunier grape, both as a 100% single varietal champagne, and also as traditionally blended with Chardonnay and PInot Noir.

This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
48 min
June 01, 2017 Matt Moore and Cyril Chirouze
“Southern BBQ is its own religion,” says Matt Moore in his book, "The South’s Best Butts." Matt interviewed pitmasters throughout the Barbecue Belt and explains styles by region, from meat to the rub, sauces and cooking styles. Cyril Chirouze is Head Winemaker at Chateau des Jacques, considered one of the most prestigious estates in Beaujolais. He explains his traditional Burgundian style of making Beaujolais Crus with longer ageing in oak barrels to bring out more complexity of the wine.

This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
50 min
May 25, 2017 Chef Carlos Swepson, Somm Victoria James
Rosé wines are finally getting some respect says NYC Sommelier Victoria James, Beverage Director at Piora and Cote. She discusses the growing appeal of rosé wines, different styles and production methods from her book, Drink Pink: A Celebration of Rosé. Chef Carlos Swepson, owner of Boulevard Bistro in Harlem, talks about his culinary mentors including his grandmother in Natchez, MS, who inspired his Southern comfort cuisine. He shares tips on making his popular biscuits and fried chicken.

This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
50 min
May 22, 2017 Ansley Coale and Steve Olson
Distiller Ansley Coale is cofounder of acclaimed Germain-Robin distillery and founder of Craft Distillers, where he's helped launch spirits brands such as Hangar One, Low Gap, Maison Surrenne, Mezcalero, Russell Henry and Millard Fillmore Brandy. Prolific Wine and Spirits Educator Steve Olson has changed the way we think about Spanish Sherry, Greek wines and agave spirits. He's a partner in Del Maguey Single Village Mezcal and J Rieger & Co and a founding partner in Beverage Alcohol Resource.

This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
49 min
May 11, 2017 Chef Nina Curtis and Kathleen Squires
Nina Curtis is Executive Chef at The Ranch in Malibu, CA, a luxury wellness retreat, where she oversees menu planning and nutrition programs. A former weight lifter and dancer, Chef Nina discusses her decision to embrace a plant-based lifestyle and how she creates her beautiful, flavorful and satisfying dishes. Food and travel writer Kathleen Squires (Wall Street Journal, Saveur, Time Out) discusses the new documentary film she co-produced, "James Beard: America's Foodie," about Beard's life

This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
50 min
May 04, 2017 Restaurateur - Chef Barbara Lynch
Barbara Lynch, owner of Barbara Lynch Gruppo, discusses her memoir, "Out of Line: A Life Playing with Fire," and reflects on past, present and future. Barbara grew up in a housing project in South Boston. She rose through the ranks in Boston restaurants to become an award- winning chef and now oversees seven celebrated restaurants of her own including No 9 Park, B&G Oysters, Drink, Sportello and Menton. She's a recipient of The James Beard Foundation Outstanding Restaurateur Award.

This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
50 min
April 27, 2017 Chefs Patti Jackson & Jenny McCoy
Chef Patti Jackson owns Michelin Star Delaware and Hudson restaurant in Brooklyn, NY, showcasing regional Mid-Atlantic fare. Patti created a "Ladies Lunch" commemorative menu for landmark Delmonico's Restaurant in Lower Manhattan. Jenny McCoy is Co-Chair for the Advanced Pastry Studies at Institute of Culinary Education (ICE). She is co-curator of the Zero Waste Food Conference, presented by ICE and The New School, where culinary industry professionals address solutions for reducing food waste.

This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
48 min
April 21, 2017 Dr. Fred Mayo and FAB's Randi Weinstein
Veteran hospitality industry educator & consultant, Fred Mayo, PhD, author of "Modern American Manners," discusses the nuances of proper etiquette, whether dining out or attending a private dinner, from being an attentive host to a gracious guest. Dr. Mayo has held academic positions in hospitality at both New York University and Culinary Institute of America. Hospitality industry maven Randi Weinstein discusses FAB, her symposium for professional women in food in beverage in Charleston, SC.

This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.
50 min

About The Connected Table Live

From the publisher's feed

Food and beverage industry insiders Melanie Young and David Ransom connect you to leaders and legends in wine, spirits, food and hospitality as they travel the world. Hear from vintners,…