The Connected Table Live show

The Connected Table Live

Summary: Food and beverage industry insiders Melanie Young and David Ransom connect you to the people and stories in the world of eating, drinking, hospitality and travel. Hear from chefs, restaurateurs, vintners, farmers, sommeliers, mixologists, authors, educators and more. Discover new places and go behind-the-scenes. Melanie and David are an insatiably curious culinary couple who bring a delicious new approach to exploring the pleasures of the palate. #connectedtable @connectedtable Wednesdays, 2 p.m.ET./11a.m. PT. on W4CY Radio http://www.W4CY.com. The show will be available on demand at www.iHeartRadio.com and everywhere the iHeartRadio app is available under the Shows & Personalities section.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).

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Podcasts:

 Yannick Benjamin & The Berkshires Farms | File Type: audio/mpeg | Duration: 3109

CoFounder of Wheeling Forward, para-athlete, and traveler, Sommelier Yannick Benjamin proves how living in a wheelchair does not need to limit your life. He discusses plans for his New York City restaurant, Contento, and how restaurants can be better at serving the needs of people living with disabilities. The bucolic Berkshires in Western Massachusetts is home to many family farms. Elisa Spungen Bildner and Robert Bildner share farmers' stories and recipes in The Berkshires Farm Table Cookbook.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

 Tempos Vega Sicilia/Turkish Food/Culture | File Type: audio/mpeg | Duration: 2956

Gonzalo Iturriaga, Technical Director, Tempos Vega Sicilia, takes us inside this legendary winery in Spain known for its iconic Unico label. He discusses the family's other wineries, Alión (Ribera Del Duero), Pintea (Toro), Bodegas Macan (Rioja) and Oremus (Hungary). Johanna Mendelson Forman, PhD, and Filiz Hösükoğlu co-edited “The Cuisine of Life: Recipes and Stories of The New Food Entrepreneurs of Turkey” from the Livelihoods Innovation through Food Entrepreneurship (LIFE) Project.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

 Kenefick Ranch at 40 & Chef Gaz Oakley | File Type: audio/mpeg | Duration: 3008

Neurosurgeon Dr. Tom Kenefick purchased Kenefick Ranch, a 250 acre working farm in Calistoga (Napa Valley) in 1980. Today, 40 years later, Kenefick Ranch produces wines from Bordeaux and Rhone varieties. Tom, son Chris and daughter Caitlin discuss Kenefick Ranch's history and wines. Chef Gaz Oakley joins from his home in Wales to share his passion for plant-based cooking from his latest book, "Plants Only Kitchen," and offer tips for making flavor vegan dishes at home.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

 Mathieu Roland Billecart/ Angela Garbacz | File Type: audio/mpeg | Duration: 2767

Mathieu Roland-Billecart is CEO of Champagne Billecart-Salmon and seventh generation member of this esteemed family-run champagne house, established in 1818. He discusses Billecart-Salmon's history, its iconic bottle and selection of champagnes. Angela Garbacz is owner of Goldenrod Pastries, an inclusive community pastry shop in Lincoln, Nebraska. Her cookbook, "Perfectly Golden, “includes signature recipes for cookies, cakes morning buns and more with gluten- free, dairy free and vegan options.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

 Serial Grilling & Ponzi Vineyards at 50 | File Type: audio/mpeg | Duration: 3127

A self-described "serial griller," Matt Moore shares expert tips from grillmasters of the South and beyond in "Serial Grilling: Grillmaster Secrets for Flame-Cooked Perfection." Moore says with the right techniques you can grill just about any food, even donuts! Started by Dick and Nancy Ponzi in 1970, Ponzi Vineyards in Oregon's Willamette Valley celebrates 50 years. Sisters Anna Maria Ponzi, President, and Luisa Ponzi, winemaker, discuss what makes Oregon Pinot Noir and Chardonnay unique.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

 Chef Ned Baldwin and Peter Kaminsky | File Type: audio/mpeg | Duration: 2961

Are you tired of making the same dishes at home and experiencing a cooking rut? In "How To Dress an Egg: Surprising and Simple Ways to Cook Dinner," Chef Ned Baldwin and Food Writer Peter Kaminsky share simple ways to prepare one main ingredient (e.g., steak, chicken, carrots, beets, hard boiled eggs) and add new flavors and twists. Chef Baldwin is owner of Houseman restaurant in New York City. Kaminsky is author/coauthor of many cookbooks and a television producer. #TheConnectedTableLiveThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

 Rene Barbier, Clos Mogador & Ani Ramen | File Type: audio/mpeg | Duration: 3018

The Barbiers are pioneering wine producers in Spain's DOCa Priorat. Rene Barbier IV shares his family's story and winemaking philosophy and discusses their single estate red wines, Clos Mogador and Manyetes, and Priorat white, Nelin. With another top winemaker - and wife- Sara Perez, Barbier produces Venus La Universal. Chef Nicholas Wilkins and Kevin Cox from Ani Ramen House, with locations in New Jersey, explain the time-honored process for making Japanese ramen, from noodles to the broth.

 Florence Fabricant & Belinda Chang | File Type: audio/mpeg | Duration: 3032

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.

 Farmer Lee Jones -The Chef's Garden | File Type: audio/mpeg | Duration: 3086

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, The New York Times, on Wine | File Type: audio/mpeg | Duration: 3032

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

 Frédéric Chaudière and Jennifer Baum | File Type: audio/mpeg | Duration: 3390

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.

 Hospitality Industry Crisis Support 2020 | File Type: audio/mpeg | Duration: 3053

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

 Sarabeth Levine, Chef, Restaurateur | File Type: audio/mpeg | Duration: 2990

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.

 Elodie Marion & Toni Tipton-Martin | File Type: audio/mpeg | Duration: 3121

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, Porter House NYC | File Type: audio/mpeg | Duration: 3071

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.

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