The Connected Table Live

New York Times Food & Wine Writer Florence Fabricant covers culinary news, trends and the restaurant industry. Author of 13 cookbooks, Fabricant shares helpful meal planning tips and recipes from her book, "The Ladies' Village Improvement Society Cookbook" (Rizzoli). JBF Award Winning Sommelier Belinda Chang has worked at many top restaurants in NYC, Chicago and beyond. Now she hosts luxury virtual wine and food events, many to support workers in the restaurant community in times of need.

The source of your food is more important than ever. Buying straight from the farm is one way to have fresh seasonal produce while supporting local farmers, and it also encourages cooking at home and healthy eating. For more than 37 years, Farmer Lee Jones of The Chef's Garden, has supplied specialty produce to the nation's top chefs and restaurants. Now, consumers can order a variety of colorful, seasonal produce boxes shipped direct from The Chef's Garden in Huron, Ohio. www.chefs-garden.com

Eric Asimov has worked at The New York Times since 1984 and has served as the Chief Wine Critic since 2004. He is author of "How to Love Wine: A Memoir and Manifesto." He reflects on the everyday pleasures of enjoying wine without intimidation and the emotional connection many people experience with wine. He discusses current and future issues facing the wine world, from a global pandemic to climate change. Follow Twitter@EricAsimov

AOC Ventoux is a stunning appellation in the Rhône Valley's Vaucluse near Provence. Frédéric Chaudière's family acquired historic Château Pesquié in the 1970s. Chaudière discusses what makes the Ventoux region special and shares his wines, including elegant reds, rosés and aromatic whites. Jennifer Baum, is founder of Bullfrog + Baum, a top restaurant and hospitality industry consultancy. She discusses tactics to help restaurants, bars and suppliers cope during a crisis and offers resources.

The Connected Table LIVE special report on how to support the hospitality industry in the wake of the 2020 coronavirus pandemic. With many restaurants, cafes, bars and clubs temporarily closed nationwide, workers face unemployment and businesses are in jeopardy. Journalist Andrea Strong covers the restaurant and hospitality industry and reports on resources to help those impacted by closures and business downturn. Order takeout; buy gift cards; buy wine & food online. #saverestaurants #savejobs

A secret family recipes for orange-apricot marmalade launched Sarabeth Levine's culinary career in the early 1980s. Today, Sarabeth and husband, Bill Levine, oversee a global business that includes a 15,000 square-foot bakery and jam-making facility in New York City and Sarabeth's restaurants in the U.S.A., Asia and the Middle East. Sarabeth's line of 11 spreadable fruit jams and other baked goods are sold around the world. She is recipient of numerous honors as a pastry chef and entrepreneur.

Champagne Marion-Bosser in the Grande Vallée la Marne has been a woman-run grower champagne house since the 19th century. Elodie Marion and her mother, Bernadette, continue the tradition producing exquisite Premier Cru Champagnes. Toni Tipton-Martin is an award -winning journalist and author who has documented 200 years of African-American culinary history and culture her books, "The Jemima Code" and "Jubilee; Recipes from Two Centuries of African-American Cooking."

Chef Michael Lomonaco's career includes working at some of New York City's iconic restaurants and locations- Le Cirque, 21 Club, Windows on the World and now as Executive Chef at Porter House Bar & Grill (Columbus Circle) and Hudson Yards Grill (Hudson Yards). Chef Lomonaco reflects on growing up in Brooklyn to an Italian-American family, his respect for public education, and his admiration for mentors who inspired him including the late Chef Patrick Clark and legendary restaurateur, Joe Baum.

Kentucky Master Distiller Wes Henderson co-founded Angel's Envy with his late father, legendary Master Distiller Lincoln Henderson, both Kentucky Bourbon Hall of Famers. Anderson reflects on his father's legacy and shares their vision for creating Angel's Envy Bourbon and Rye whiskeys. Serena Marrone and her two sisters are the fourth generation in charge at Agricola Marrone winery in the Langhe region of Piemonte. She discusses the family's history and wines, including its world-class Barolo.

Vegan cooking is good for your health, the environment and animal welfare. Chef Linda Soper-Kolton, Culinary Director at the Catskill Animal Sanctuary in the Hudson Valley, shares tips and recipes from her book, "Compassionate Cuisine" and discusses the Sanctuary's mission and programs. Flavorful cooking at home does not require long lists of ingredients and lots of equipment to make an easy everyday meal. Yasmin Fahr, author of "Keeping It Simple: Easy Weeknight One-Pot Recipes" shares tips. The Connected Table Live Radio Show is broadcast live at Wednesday's 2PM ET on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Learning about wine is more accessible than ever. Master of Wine Mary Gorman-McAdams, Director of the International Wine Center, New York City, discusses how education can expand your wine palate and shares the latest wine trends, including eco-friendly packaging, canned wines and the idea of ingredient lists on wine bottles. Rose Arnold and son, Khalil, discuss their popular family-run "meat & 3" restaurant, Arnold's Country Kitchen, in Nashville, recipient of the JBF America's Classic Award.The Connected Table Live Radio Show is broadcast live at Wednesday's 2PM ET on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Deep South meets South Florida at Chef Lindsay Autry's The Regional Kitchen & Public House in West Palm Beach. A North Carolina native, Autry trained at Johnson & Wales, competed on BRAVO's Top Chef and dazzles customers with her southern inflected dishes using seasonal Florida ingredients. Pennsylvania's Lehigh Valley is home to nine family-run wineries. Siblings Kari & John Skrip are second generation family members managing Clover Hill Vineyards & Winery, one of the region's oldest wineries. The Connected Table Live Radio Show is broadcast live at Wednesday's 2PM ET on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Joshua Greene has served as editor, publisher and owner of Wine & Spirits Magazine for over 30 years. Educated at Princeton University, Greene combined his background in special interest publishing and working various wine jobs into a thriving career and business. Greene discusses the changing world of print publishing, his approach to reviewing wines and covering the industry and thoughts on climate change, tariffs, trends and consumer drinking preferences (e.g. consume less and drink better).The Connected Table Live Radio Show is broadcast live at Wednesday's 2PM ET on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Chianti Classico meets Maremma! In 1972, Giovanella Stianti's father gifted her Volpaia, an 11th century village and winery in Radda en Chianti, to celebrate her marriage. A second estate, Prelius, is located in Maremma near the sea. Alessandro Cellai is Managing Director/ Winemaker for Castellare di Castellina in Chianti, Rocca di Frassinello in Maremma and Feudi di Pisciotto in Sicily. Both Volpaia and Castellare have produced Wine Spectator Top 100 Chianti Classico wines. The Connected Table Live Radio Show is broadcast live at Wednesday's 2PM ET on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Nashville is a hot dining destination; a new restaurant opens weekly. Veteran restaurateurs Deb Paquette and Andy Marshall share their stories and discuss Nashville's dining scene. Paquette 's Etch and Etc restaurants feature globally inspired menus with a mosaic of flavors and colors. Marshall is a grocer turned restaurateur whose family run hospitality company owns Puckett's Grocer( 6 locations), serving meat & three dishes and BBQ, and Deacon's New South, a modern twist on southern cooking. The Connected Table Live Radio Show is broadcast live at Wednesday's 2PM ET on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).