Passover Greetings from OTM, Great Sparkling Wines for any Celebration, and Unique Gourmet Foods from Ireland & USA.  Ruth Joseph, Traditional Jewish Cooking, Cardiff, Wales, www.ruthjoseph.co.uk; Randall Grahm, Sparkling Albarino, Sparkling Reisling & soon to come Sparkling Syrah, Bonnie Doon Vineyard, Santa Cruz CA; www.bonniedoonvineyard.com; Margaret Jeffares, Good Food Ireland, www.goodfoodireland.ie; Craig Kanarick, Founding Partner, New York Mouth, NYC, www.newyorkmouth.com.

OTM extends St. Patrick's Day Greetings to all involved in the Big Celebration.  Today's Program is Unique - Dedicated to a Magnificent, Creative Chef, Massimo Bottura of Osteria Francescana in Modena, Italy.  We bring you a very current interview recorded during Massimo's recent vist to the USA, and one recorded at the Osteria in September 2008.  We're sure you will be fascinated by how he is constantly searching for new interpretations in the dining experience, and his restless embrace of change.  For more about the Osteria Francescana and his new restaurant, www.osteriafrancescana.it, www.franceschetta58.it/.  A web search for Villa Manodori Aceto Balsamico Products will return many different on-line purveyors, and they are stocked at many fine food stores.

One very Sweet On the Menu program. Joanne Adirim, Founder, HannahMax Baking, Crunchy Cookie Chips, Gardena CA, www.hannahmax.com; Laura & Peter Zeranski, Polish Classic Desserts, Alexandria VA, www.polishclassiccooking.com; Pat Sinclaire, Scandinavian Classic Desserts, Edina, MN; Sweet & a Touch of Savory to end, Miriam Rubin, Tomatoes: a SAVOR THE SOUTH(tm) Cookbook, New Freeport PA & NYC, www.miriamrubin.com

 

Looking forward to St. Patrick's Day with Irish Broadcaster & Restaurateur Clodagh McKenna & Replaying Paris Interviews from 4 years ago (we were reminded that these were recorded while Paris was celebrating President Obama's electoral victory.  Clodagh McKenna, Clodagh's Kitchen Diaries: Delicious Recipes throughout the Year, Dublin Ireland, www.clodaghmckenna.com.  In "Gay Paree"; Laurent Jacquet, Chef, Atelier Maitre Albert; Cedric Jossot, Manager, Les Bouquinistes; both owned by Guy Savoy, www.lesbouquinistes.com, www.ateliermaitralbert.com, www.guysavoy.com; Alain Pramil, Chef-Owner, Pramil, www.pramilrestaurant.fr; Dr. Herve This, Directeur Scientifique de la Fondation Science & Culture Alimentaire, sites.google.com/site/travauxdehervethis/.

A Great Range of Interesting Culinary recommendations and information.  Clifford A Wright, One Pot Wonders, www.cliffordawright.com & www.cook-coquus.com; Sasha Davies & David Bleckman, The Cheesemaker's Apprentice: a Comprehensive New Guide to Handcrafted Cheeses, www.joyofcheesemaking.com, Sasha is Chef-Partner at Cyril's at Clay Pigeon Winery in Portland OR; Jessica Harlan, Quinoa Cuisine, Atlanta GA;  Olivia Dupin, The Complete Guide to Naturally Gluten-Free Foods, Personal Chef in NYC.

Liquor & London Dining.  Craft-distilled Spirits from Both Coasts; Malte Barkenow, Co-Founder, The 86 Company, Spirits in Flavors and Bottles designed with Bartenders in Mind, NYC, www.the86co.com; Lenny Gotter, Owner & Distiller, Eastside Distilling, Portland OR, Burnside "double-barrelled" Bourbon, www.eastsidedistilling.com.  Fine Country & City Dining from our 2009 London Visit - these 2 "gems" somehow got lost un-Broadcast in our Archives. It's not too late as they're both "Bigger & Better"; Michael Wignall, Executive Chef, The Latymer, at Pennyhill Park, Bagshot, Surrey, which gained its 2nd Michelin Star last year http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/eating_and_drinking.aspx, Toby, Assistant Mgr, The Thomas Cubitt, Belgravia, London, also Owners of The Pantechnicon, (and new since our visit The Orange and The Grazing Goat), www.thethomascubitt.co.uk/.

Happy Valentine's Day from OTM.  Today's Program is Designed to Help You Make Your Valentine Feel Super-Special.  Who doesn't love Chocolate?  Amy Rosenfeld, Owner, Mon Aimee Chocolat, Pittsburgh PA, brings us up to date on what's happenings in the World of Chocolate, www.monaimeechocolat.com.  Joe Warwick, London UK based Food Writer, Where Chefs Eat: A Guide to Chef's Favorite Restaurants  - 400 of the World's Top Chefs contributed more 2,000 recommendations, an App is coming soon, www.wherechefseat.com.  Planning to Cook for your Valentine at Home - listen to Deb Perelman, Food Blogger Extraordinaire, Smitten Kitchen, www.smittenkitchen.com.  A Dining-Wining Destination if your Valentine craves an exciting Destination, Karen Brooks, Restaurant Critic & Dining Editor, Portland (OR) Monthly, The Mighty Gastropolis: Portland, a Journey Through the Center of America's Food Revolution.

 

Ethnic Cooking & Beers to Drink with it.  Roberto Santibanez, Tacos, Tortas and Tamales, www.robertosantibanez.com, Fonda resturants in NYC; Danielle Critenden, Co-author, From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food; Rinku Bhattachrya, The Bengali Five Spice Chronicle; Wendy Littlefield, Co-owner, Vanberg & De Wulf, Cooperstown NY, www.belgianexperts.com.

A "bifurcated" program.  Capers and a Cooking School in Sicily; Desserts and Chocolate.  Beatrice Ughi, Gustiamo, Imorter of Fine Capers & Caper Berries from Pantellaria, Brooklyn NY, www.gustiamo.com; Kate Winslow, co-Author, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie, Regaleali, Sicily, Italy, www.annatascalanza.com; Francisco Migoya, Director of Pastry Programs, Culinary Institute of America, Hyde Park NY, Elements of Dessert, www.thequenelle.com; Pam Williams, Founder, Ecole Chocolat, Vancouver BC, Raising the Bar: The Future of Fine Chocolate, www.ecolechocolat.com.

Restaurants, their Chefs and Founders, Staff Meals at Some of the World's Best.  Kevin Gillespie, a Chef in Transition from Woodfire Grill to Gunshow, Atlanta, Fire in My Belly, www.gunshowatl.com; Legendary San Francisco Chef-Restaurateur Hubert Keller, Hubert Keller's Souvenirs: Stories & Recipes from My Life, www.hubertkeller.com; Norman Van Aken - "the Founding Father of New World Cuisine", Chef-Owner, Norman's at the Ritz-Carlton Orlando & Tuyo Restaurant Miami, My Key West Kitchen: Recipes & Stories, (with Justin Van Aken), www.normanvanaken.com; Christine Carroll, Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants. 

Around the Globe with Great Chefs & Cookbook Authors & a Great Picture Book.  Jose Garces, The Latin Road Home; Savoring the Foods of Ecuador, Spain, Cuba, Mexico & Peru, Garces Restaurant Group, Philadelphia PA, www.garcesgroup.com; Suzanne Husseini, The Modern Flavors of Arabia, www.suzannehusseini.com; Fuchsia Dunlop, Every Grain of Rice, www.fuchsiadunlop.com, London UK;  James Oseland, Saveur: The Way We Cook: Portraits from Around the World, Editor in Chief, Saveur Magazine, www.saveur.com.

Mostly Dining in the South of England, an Important Report on False Labeling of Fish to end the program; JonRay Sanchez-Iglesias, Co-Chef/Owner, Casamia, Westbury Village, Bristol, www.casamiarestaurant.co.uk; Andy Appleton, Head Chef, Fifteen Cornwall (a Jamie Oliver project), Watergate Bay nr. Newquay, www.fifteencornwall.co.uk; Rupert Gleadow, Executive Chef, Gravetye Manor, W. Hoathly, Sussex, www.gravetyemanor.co.uk.  Beth Lowell, Oceana, Sustainability of Fish Stickss & an Expose on the Scandal of False Labeling, www.oceana.org.

 New Year Greetings to OTM Listeners Everywhere - May 2103 be Happy & Prosperous for All of You.  Mostly Ladies in the Kitchen; Alison Vines-Rushing & Slade Rushing, Southern Comfort: A New Take on the Recipes We Grew Up With; MILA Restaurant, New Orleans, www.milaneworleans.com; Caroline Fidanza, Saltie: A Cookbook, Saltie Restaurant, Brooklyn NY, www.saltieny.com; Kate Leahy & Matthew Accarino, SPQR: Modern Italian Food & Wine; SPQR Restaurant, San Francisco, www.spqrsf.com; Charlotte Druckman, Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen. 

Happy Birthday Adam Haigh, Merry Xmas to All OTM Listeners.  Some Cooking Fundamentals; Martha Holmberg, Modern Sauces: More than 150 Recipes for Every Cook Every Day; www.marthaholmberg.tumblr.com; Joanne Weir, Joanne Weir's Cooking Confidence, www.joanneweir.com; Nick Malgieri, Director Baking Programs, Institute of Culinary Education, NYC, Nick Malgieri's Bread; Melissa Hamilton & Christopher Hirsheimer, Canal House Cooks Every Day, www.thecanalhouse.com;

OTM wishes you Happy Holidays. This week a "Mostly Meat" program, Vegans Beware!  And Timely Information for Bakers about avoiding Gluten Justin Severino, Chef-Owner, Cure Restaurant, Pittsburgh PA, www.curepittsburgh.com; Bruce Aidells, Great Meat Cookbook; Hank Will, Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient; Jeanne Sauvage, Gluten Free Baking for the Holidays, www.artofglutenfreebaking.com.

 

"Down Mexico Way" - and not quite "Over the Border".  John Hanson, President, Tequilas Premium Clase Azul Tequilas, www.tequilaspremium.com; Marilyn Tausend, La Cocina Mexicana; Yvette Marquez-Sharpnack, Veronica Gonzales-Smith & Vangie Soza, Muy Bueno: Three Generations of Authentic Mexican Flavor; Hillary Danner, Founder - Jenkins Jellies Hell Fire Pepper Jelly,  Author, Sweet Heat, www.jenkinsjellies.com; Scott Roberts, Co-Founder & Pit Master, Salt Lick BBQ, Driftwood TX, The Salt Lick Cookbook, also BBQ products online, www.saltlickbbq.com

Castles in Ireland - Luxury Accomodation, Fine Dining, Wonderful Scenery & History too!!  Paula Carroll, Director of Sales/Marketing, Adrian Bane, Sous Chef & Robert Bowe, Head Waiter, Ashford Castle, Cong, County Mayo, www.ashford.ie; Patrick O'Flaherty, General Manager & Xin Sun, Head Chef, Ballynahinch Castle, Recess, Conemara, County Galway, www.ballynahinch-castle.com; David McCann, Executive Chef, Dromoland Castle, Newmarket-on-Fergus, County Clare, www.dromoland.ie. 

OTM in the Emerald Isle - Ireland that is - 1st Instalment; Fine Dining & Luxury Accomodation in Galway City.  J P McMahon, Aniar Restaurant & Cava Spanish Restaurant & Tapas Bar, www.aniarrestaurant.ie & www.cavarestaurant.ie; Sinead Cassidy, Sales & PR Manager, The G Hotel & Pauleen Reilly, Head Chef, GiGi Restaurant at The G, www.theghotel.ie; Fergus O'Halloran, GM & Campbell White, Chef, West Restaurant at The Twelve Hotel, Barna Village, www.thetwelvehotel.ie.

A GREAT Book about Root Crops, some you've never heard of...  Diane Morgan, Roots: the Definitive Compendium with More than 225 Recipes; The History & Modern Recipes for America's Favorite Comfort Food,  Ellen Brown, Mac & Cheese: 80 Classic & Creative Versions of the Ultimate Comfort Food.  A Doubly Sweet Ending just in time for the holidays; Hedy Goldsmith, Baking Out Loud: Fun Desserts with Big Flavors; Nancy Baggett, Simply Sensational Cookies: Bright Fresh Flavors, Natural Colors & Easy Streamlined Techniques, www.kitchenlane.com.

 

Two Very Different Chefs from Seattle, Young & Female vs. Veteran & Male; Maria Hines, Chef-Owner, Tilth & The Golden Beetle, www.tilth.com; Thierry Rautereau,Chef-Owner,  Rover's & Luc, www.thechefinthehat.com.  Followed by Two Very Different Secrets; Adam Roberts, The Amateur Gourmet, Secrets of the Best Chefs, www.amateurgourmet.com; Elizabeth Field, Marmalade: Sweet and Savory Spreads for a Sophisticated Taste, Who knew Maramalade was an Ancient Treat - 50 Secrets on How to Make Your Own.

Three Great Interviews about Wine Appreciation and Selection.  Eric Asimov, Chief Wine Critic New York Times, How to Love Wine; a Memoir & a Manifesto; Dwight Casimere, The Wine Doctor, on Wine Buying in the Age of Austerity, www.dwightthewinedoctor.com; Natalie MacLean, Unquenchable: A Tipsy Quest for the World's Best Bargain Wines, www.nataliemaclean.com.

Notorious Twitter "Mash-up" Ruth Bourdain talks about his "character", and his new Book, Comfort Me with Offal: Ruth Bourdain's Guide to Gastronomy; Exciting Young Swedish Chef Magnus Nilsson, Chef-Owner, Faviken Magasinet, Jarpen, Sweden, Author Faviken, http://www.faviken.com/; Ken Forkish, Baker & Bread Expert, Portland OR, Flour Water Salt Yeast: The Fundamentals of Artisan Bread & Pizza, www.kenartisan.com; Kathleen King, Owner, Tate's Bake Shop, Southampton NY, Tate's Bakeshop: Baking for Friends, www.tatesbakeshop.com.

OTM Dedicates an Entire Program to a Great Event & a Great Cause, Chef's Collaborative's 2012 Sustainability Summit in Seattle , Sep 30-Oct 2.  Keynote Speakers Ruth Reichl, www.ruthreichl.com; Kim Severson, NY Times Atlanta Bureau Chief - a Stimulating Joint Interview; Two Great Sustainability Stories, One Meat - One Fish, Paul Willis, Niman Ranch, San Francisco & Iowa, www.nimanranch.com, Mark Tupper, President, Triad Fisheries, Bothel WA, www.triadfisheries.com; How to sample Oysters & Wine with Jon Rowley, Oyster Expert Extraordinaire, at Taylor Shellfish, Melrose Market, Seattle, www.taylorshellfishfarms.com, www.oysterwine.com; Sustainability stories from Cathy Whims, Owner/Partner, Oven and Shaker & Nostrana, Portland OR, www.ovenandshaker.com, www.nostrana.com, Bob Engel, Chef Liaison & PR, Gourmet Mushrooms, Sebastopol CA, www.mycopia.com;  Mimi Younkins, Owner & VP Marketing, R Murphy Knives, Ayer MA,www.rmurphyknives.

OTM talking Berlin, Great Museums, The Boros Collection, Gemaldegalerie, The Pergamon Museum, Ka De We, a Great Department Store, Checkpoint Charlie, a reminder of the Cold War era.� Exciting New Cookbooks on Asian Cuisine; Charles Phan, Owner, The Slanted Door etc., San Francisco, Vietnamese Home Cooking, www.slanteddoor.com; Nancy Singleton Hachisu, Japanese Farm Food; Linda Lau Anusasanan, The Hakka Cookbook, Chinese Soul Food from around the World http://TheHakkaCookbook.com