OTM loves Italy, just as many of you do. This week we bring you three insights on Italian life, food & drink: Marisa Huff, Padua, www.marisahuff.com, Aperitivo: The Cocktail Culture of Italy, Recipes for Drinks & Small Dishes; Katie Parla, Rome, Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City; Rosario Safina, Founder, Da Rosario Organics, Bronx NY, www.darosario.com, Organic Extra Virgin Olive Oil from Umbria.

The James Beard Celebrity Chef Tour repeats in Pittsburgh, thanks to Justin Severino, Chef-Partner, Cure & Morcilla, www.curepittsburgh.com & www.morcillapittsburgh.com – how it happened & what’s involved. Then, just in time for “Grilling Season,” two experts on Barbecue: Meathead Goldwyn, Chicago IL, www.amazingribs.com, Meathead, The Science of Great Barbecue & Grilling; & Robb Walsh, Galveston TX, www.zenbbq.com, Legends of Texas Barbecue.

Two Great Young Chefs, and how to cook Modern Mexican: Daniel Burns, Chef-Partner, Torst & Luksus (1st Restaurant ever to gain a Michelin Star serving only Beer), Brooklyn, www.torstnyc.com, www.luksusnyc.com, Food & Beer; Jessica Largey, Chef-Partner, Simone, LA, opening late 2016, previously Visiting Chef, Intro, Chicago http://introchicago.com/, & Sous Chef, Manresa, Los Gatos CA, http://www.manresarestaurant.com/; Pati Jinich, Host of PBS’ Pati’s Mexican Table, Resident Chef, Mexican Cultural Institute, Washington DC, http://patijinich.com/, Mexican Today: New & Rediscovered Recipes for Contemporary Kitchens.

OTM at the 2016 James Beard Foundation Awards Ceremony & Gala Reception, Chicago’s Lyric Opera, May 2:  Aaron Silversmith, Best Chef Mid-Atlantic, Rose’s Luxury, Washington DC, http://www.rosesluxury.com/; Paul Berglund, Best Chef Midwest, Bachelor Farmer, Minneapolis, http://thebachelorfarmer.com/; Renee Erickson, Best Chef NW, Seattle, http://reneeerickson.com/; Jonathon Waxman, Best Chef NYC, Barbuto, NYC, http://barbutonyc.com/index.php; Dahlia Narvaez, Best Pastry Chef, Osteria Mozza, Los Angeles, http://osteriamozza.com/; Joanne Chang, Best Baker, Flour Bakeries, Boston MA, http://flourbakery.com/; Who’s Who in Food & Beverage in America, Gina Gallo, E&J Gallo Winery, Sonoma CA, http://gallo.com/; Ed Levine, Serious Eats, NYC, http://www.seriouseats.com/; Ann recognizes Leah Chase, Lifetime Achievement Award, Dooky Chase, New Orleans, http://www.dookychaserestaurant.com/; Jonathon Sawyer, 2015 Best Chef Great Lakes & 2016 Gala Chef, Cleveland OH, http://jonathonsawyer.com/; Curtis Stone, Presenter for Best Chef SW & West, Maude, Los Angeles, http://www.mauderestaurant.com/; Mindy Segal, 2012 Best Pastry Chef, Mindy’s Hot Chocolate, http://hotchocolatechicago.com/; talks with OTM about “Edibles” – Cannabis in Foods; Brian Hill, Francine Bistro, Camden ME, http://www.francinebistro.com/, reveals the honor of just being nominated – his 7th time; At “Chef’s Night Out, at The Montgomery Club, Peter talks to the winner of a recent Woodford Reserve sponsored Cocktail Contest.

A wonderful new classic of Culinary Literature/Kitchen Science, another Ace & an honored chef:  J. Kenji Lopez-Alt, Managing Culinary Director, Serious Eats, San Matteo CA, www.seriouseats.com, The Food Lab; Brent Young, Founder, The Meathook, Brooklyn, www.the-meathook.com; Culinary Partner, Ace Hotel Pittsburgh& Whitfield restaurant; www.acehotel.com/pittsburgh; Shawn Culp, Director, Department Chair, Culinary Arts, The Art Institute of Pittsburgh, www.artinstitutes.edu/pittsburghAwardee, American Culinary Federation – Cutting Edge Chef Award.

Sweets from some very different sources: Marisa McClellan. Philadelphia PA, www.foodinjars.com, Naturally Sweet Food in Jars: 100 Preserves to Make with Coconut, Maple, Honey & More; Anissa Helou, London UK, www.anissas.com; Sweet Middle East: Classic Recipes from Baklava to Fig Ice Cream; David Noll, Pacific Resources International, Carpinteria CA, www.shoppri.com, Manuka Honey & Artisanal Sea Salt from New Zealand.

Three Books we’d never have expected to be written – and their Authors’ stories: Sam Calagione, Founder, Dogfish Head Craft Brewery & The Main & Chesapeake Restaurant, Rehoboth DE, www.dogfish.com, The Off-Centered Approach to Business & Collaboration; Myra Kornfeld & Stephen Massimilla, NYC, www.cookingwiththemuse.com, Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry & Literary Fare; David Geisser, chef & former Vatican Swiss Guard, www.vaticancookbook.com, The Vatican Cookbook (1st English edition).

Tradition brought up to Today-3 Brilliant Ladies Joyce Goldstein, Karen MacNeil, Claudia Wu

Karen McNeilTradition brought up to the Present Day – in Food, Wine & the Culinary Profession – from Three Brilliant Ladies:  Joyce Goldstein, Retired Chef-Restaurateur, Culinary Consultant, Insightful Author, San Francisco CA, www.joycegoldstein.com, The New Mediterranean Jewish Kitchen; Karen MacNeil, Wine Correspondent & Educator, Napa CA, www.karenmacneil.com, The Wine Bible (new edition); Claudia Wu, Co-Founder & Editor, Cherry Bombe, Convener of Cherry Jubilee, NYC. www.cherrybombe.com.

Unusual, more Unusual. Kitty Keller Foodways, Susan Ebert Field to Table, Thomas Head on Greens

Produce and More!!  Fruits & Veggies, Oils & Spices – from the unusual to the even more unusual; how to cook what you grow/find/catch/shoot; & a dedicated tome about the Southern staple veggies.  Kitty Keller, Founder K L Keller Foodways. Oakland CA, www.klkeller.com; Susan Ebert, Austin TX, www.field2table.com; The Field to Table Cookbook: Gardening, Foraging, Fishing & Hunting; Thomas Head, Washington DC, www.thomashead.com, Greens: A Savor the South Cookbook.

Food at Issue - health & culture:  Amanda Haas, Director of Culinary, Williams-Sonoma, San Francisco, http://www.williams-sonoma.com/, The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation& Stay Healthy; Barry Novick, Founder, Kitchen Table Bakers, inventors of Parmcrisps, Syosset NY, www.kitchentablebakers.com; Professor Dwight Furrow, San Diego Mesa College, American Foodie: Taste, Art & the Cultural Revolution.  AND WE WISH ALL WHO CELEBRATE IT A VERY HAPPY EASTER!!

BBQ in 3 Different Countries & Cultures:  Dueki Hong, Chef-Owner – Koreatown Restaurant, NYC, & Matt Rodbard, Author, Koreatown: A Cookbook; Evandro Caregnato, Culinary Director, Texas de Brazil, Dallas TX and many other cities, www.texasdebrazil.com, Churrasco: Grilling the Brazilian Way; John Shelton Reed, Chapel Hill NC, www.truecue.org, Barbecue: A Savor the South Cookbook.

Food and Fine Arts, in Pittsburgh and in New Orleans:  Mike Gulotta, Chef-Owner, Mopho, NOLA, www.mophonola.com, Guest Celebrity Chef, the inaugural FEAST dinner series at the Carnegie Museum of Art; Laura McDermott, Manager of Social Experiences, Carnegie Museum of Art, Pittsburgh, www.cmoa.org; Sojna Finn, Chef-owner, Dinette, Pittsburgh, www.dinette-pgh.com, Consulting Chef – CMOA; Joanne Clevenger, Owner, Upperline Restaurant, NOLA,  www.upperline.com/. – Semi-Finalist – 2016 James Beard Awards – Outstanding Restaurateur.

Two new cookbooks created by couples/duos:  Allison  Hopelain and Russell Moore, Chef-Partners, Camino, Oakland CA, www.caminorestaurant.com, This is Camino; Naoko Takei Moore, Cooking Instructor, Toiro Kitchen, Los Angeles, www.toirokitchen.com; Kyle Connaughton, Chef-Owner, Singlethread Farms, Healdsburg CA, www.singlethreadfarms.com, Donabe: Classic & Modern Japanese Clay Pot Cooking.

From NOLA to Cuba, to Washington DC, to Meatopia at South Beach Wine & Food Festival (SOBEWFF), a wide ranging conversation; plus two very special ingredients--one old & traditional, one recently discovered:  Chef David Guas, Bayou Bakery, Arlington VA & Washington DC, www.bayoubakeryva.com & www.bayoubakerydc.com, reflects on his diverse experiences, especially his Cuban & Creole heritage, and his love of honey; March is when the Sap starts to rise, says Winton Pitcoff, Editor, Maple Syrup Digest, International Maple Syrup Institute, www.maplesyrupdigest.org, www.maplemonth.com, as heFexplains that the ancient art of Maple Sugaring is still vibrant; Finally, Dr. Daniel Perlman, Senior Research Scientist and Inventor, Brandeis University, Waltham MA, www.brandeis.edu, adds another to his over 100 patents: Coffee Bean Flour.

Today and Yesterday with Arzak, one of Spain’s & the World’s Best Restaurants for DECADES, plus sourcing unusual ingredients – especially our New Favorite, fresh Turmeric root. (For a bonus, Peter invented a New Cocktail. See the recipe on our website).  First up, Elena Arzak, Co-Chef, Arzak, San Sebastian, Spain, www.arzak.es, with Anne Dolamore, Publisher, Grub Street, London UK, www.grubstreet.co.uk, Arzak Secrets, the first Arzak cookbook available in English; then an interview with Elena & her chef/founder father Juan Mari Arzak, recorded in 2008. Finally, Robert Schueller, PR Director, Melissa’s, Los Angeles, www.melissas.com, Fresh Turmeric & other exciting produce.

OTM sends best wishes to all Valentines!!!  We hope you have a GREAT lover-ly day. In today’s program two wonderful Italian women who’re atop the world of Food & Drink – and we were surprised to find out they are connected:  Lidia Bastianich, Chef, Restaurateur, Partner in Orsone, a luxury B & B and Vineyards in Italy’s Friuli-Venezia Giulia region, Partner in EATaly Food Markets, TV Personality & Author,  Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook, Long Island NY, www.lidiasitaly.com; Stefania Pepe, Vineyard Owner & Winemaker, focused on Biodynamic Principles & Methods, producing truly distinctive organic wines in the northern part of Abruzzo, our interview today and a replay of our 2009 interview, www.montepulcianodabruzzo.it

Heirloom Beans, Low-Mercury Tuna, and ways to make sure none Get’s Wasted:  Steve Sando, Founder, Rancho Gordo, Source for literally Hundreds of Varieties of Heirloom Beans, Napa CA, www.ranchogordo.com; Sean Wittenberg, Co-Founder, Safe Catch, Canned Tuna, Tested 100% for Mercury Content – also Delicious, Sausalito CA, www.safecatch.com; Dana Gunders, Scientist, Natural Resource Defense Council, Berkeley CA, www.wastefreekitchen.com, Waste Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food.

Everything Tacos, Beer and Hot Chicken: Alex Stupak, Chef-Owner, Empellon restaurants in NYC, www.empellon.com, Tacos: Recipes & Provocations; Andrea Slonecker, Beer Bites, Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers; Timothy C. Davis, Nashville TN, The Hot Chicken Cookbook.

A Program about Unusual Beverages & their Sources: Mark Bitterman, Owner, The Meadow shops, Portland OR & NYC, www.themeadow.com, Bitters & Amari, Field Guide to Bitters & Amari; Cathryn Fritz-Jung, Importer, Singani Los Parrales, Distilled in Bolivia, Silver Spring MD, www.singaniusa.com; Andy Barker, Sales Director, & Bill Batchelor, Winemaker, Martin Ray Winery, creating incredible wines in Green Valley CA, www.martinraywinery.com.

Diana Kennedy, a newly revised edition of her classic Nothing Fancy: Recipes & Recollections of Soul Satisfying Food, to be released in April; Dobra Bielinski, Chef-Owner, Delightful Pastries, 3 locations in Chicago IL, www.delightfulpastries.com, Traditional Polish Pastries & their association with Mardi Gras & Lent; Hussein Dekmak, London UK, The Lebanese Cookbook: Delicious & Authentic Recipes from a Top Lebanese Chef.

An Event for Truffle Afficianados, The Napa Truffle Festival, January 15-18 in and around Napa CA, www.napatrufflefestival.com; plus Two Very Special Chefs now in Print: Michael Solomonov, Chef-Owner, Zahav, Philadelphia PA, http://www.zahavrestaurant.com, Zahav: a World of Israeli Cooking; and Joe Ray, Co-Author, with Chef Blaine Wetzel, The Willows Inn, Lummi Island WA, http://www.willows-inn.com Sea & Smoke: Flavors from the Untamed Pacific Northwest.

Happy New Year to all our Listeners around the world.  We wish you happiness and prosperity in 2016!!  Today’s program is wholly dedicated to British Gin, from its origins to the current revival in Artisinal Expressions--a period of over 400 years: Mark Dawkins, Charter Brands, Langley’s Number 8, http://www.langleysgin.com/; Sam Galsworthy, Sipsmith's, London, http://www.sipsmith.com/; Kate Harrison, Quintessential Brands, Opihr, Bloom & Greenalls, Warrington, http://www.quintessentialbrands.com/

Meat AND Veg!  Elias Cairo, Founder, Olympia Provisions, Artisan Charcuterie & two Restaurants, Portland OR, www.olympiaprovisions.com, Olympia Provisions: Cured Meats & Tales from an American Charcuterie; Nancie McDermott, Author, Chapel Hill NC, www.nanciemcdermott.com, Southern Soups & Stews: More than 75 Recipes from Burgoo and Gumbo to Etoufee and Fricasse; Charles Stahler, Director, Vegetarian Resource Group, Balto MD, www.vrg.org.

OTM finds interesting innovations in our home town, Pittsburgh PA--a great new bar, the Restaurant it grew out of, a Distillery named for an 18th Century Character who defied the Whiskey Tax, and a Boutique Hotel in the vibrant East End:  Spencer Warren, F&B Diretor, Chief Bartender, Rye Bar; Rick DeShantz & Tolga Sevdik, Partners, Butcher & the Rye,(rerun from 2014) http://butcherandtherye.com/; David Harries, Distiller, Wigle Whiskey, www.wiglewhiskey.com; Jordan Bartles, General Manager, Hotel Indigo  http://www.ihg.com/hotelindigo/hotels/us/en/pittsburgh/pithb/hoteldetail.