Two Great Places to end OTM's Irish Adventure. An old friend returns with a Great New Book. Mervyn Stewart, Owner & Chef, The Guinea Pig, Dalkey nr. Dublin, www.guineapig.dalkey.info; Aidan & Joan McManus, Proprietors, King Sitric Fish Restaurant & Accomodation, Howth nr. Dublin; www.kingsitric.ie; Assitance with OTM's Ireland arrangements generously provided by Michelle McGuire of Ireland's Blue Book, www.irelandsbluebook.com; Jennifer McGlaggan, Odd Bits: How to Cook the Rest of the Animal.

OTM goes Fine Dining & Luxury Lodging around Ireland.  Darina Allen, Founder & Director, Ballymaloe Cookery School, Shannagarry, www.cookingisfun.ie; Ken Healy, Owner, Barberstown Castle, Straffan, www.barberstowncastle.com; Marie Laffan, Assistant Manager & Graham Gallaghe, Chef, Castle Durrow, Durrow, www.castledurrow.com; Catherine & Kevin Dundon, Innkeeper-Chef, Dunbrody House, Arthurstown nr. Wexford, www.dunbrodyhouse.com. Assistance with OTM's Ireland arrangements generously provided by Michelle McGuire of Ireland's Blue Book, www.irelandsbluebook.com.

OTM on the Emerald Isle (Republic of Ireland to be precise).  1st Report on our 1st Visit to the Enchanting Country, and its Enchanting Food & Travel Community.  Ross Lewis, Chef/Partner, Chapter One Restaurant, Dublin, www.chapteronerestaurant.com; Jill O'Hare, Marketing Director, Eric Meloche, Executive Chef, Peter Byrne, Chef de Cuisine, Ritz Carlton Powerscourt, EnnisKerry & the Gordon Ramsay Restaurant, www.www.ritzcarlton.com/en/Properties/Powerscourt/Default.htm; Myrtle Allen, Founder, Ballymaloe House, Shanagarry, Author, The Ballymaloe House Cookbook & Cooking at Ballymaloe House, widely considered the Developer of Modern Irish Cuisine.  More from Ireland next week...........

Peter went home to Yorkshire for some Art, History & Fine-dining, and of course Ann went along!!  Simon Wallis, Director, The Hepworth Wakefield, www.hepworthwakefield.org; Simon "pinch hits" for Peter Murray, Director, Yorkshire Sculpture Park, www.ysp.co.uk; Stephen Smith, Executive Chef, The Burlington at The Devonshire Arms, Bolton Abbey, www.devonshirerarms.co.uk; David Brooks, General Manager, Best Western Dean Court Hotel, York, where to stay & visit in this Great Historical City, www.deancourt-york.co.uk .

OTM says goodbye to Portland OR (until next time) with Scott Dolich, Owner & Executuve Chef, Park Kitchen & The Bent Brick, Portland OR, www.parkkitchen.com, www.thebentbrick.com.  From the Great State of Texas Restaurateur & Author Louis Lambert, Austin & Ft. Worth TX, Big Ranch, Big City Cookbook: Recipes from Lambert's Texas Kitchens, www.lambertsaustin.com.  Gobbas, a Taste Treat we never knew about, with Author & Gob producer Steven Gdula, Gobba Gobba Hey, San Francisco CA, www.gobbagobbahey.com.

OTM in Oregon's beautiful wine country.  At The Allison Hotel & Spa, Newberg OR, www.theallison.com, Chef Sunny Jin & Cheese program developer Ron Acierto; Adam Campbell, Co-owner & Winemaker, Elk Cove Vineyard, Gaston OR, www.elkcove.com; Roni Lacroute, Co-owner, Willakenzie Estate, Yamill OR, www.willakenzie.com, ; Michael Stevenson, Winemaker, Panther Creek Cellars, McMinnville OR, www.panthercreekcellars.com.

OTM in Portland OR.  Preview of INDULGE, a special food & drink event at The Jupiter Hotel, Shannon Pratuch, CEO, Scene Marketing Group & Chad Frelino, Director, p:ear also of Random Order Coffee House & Bakery; Matt Milletto, Water Avenue Coffee; Morgan Miller, Portland Mgr, Ninkasa Brewing Co; Don Bourassa, Portland Yelp Community Mgr; Adam Cassie, Burnside Brewing - a round table about why the Portland Food & Beverage scene is so vibrant.  Three great Portland Chefs; Chris Diminno, Executive Chefm Clyde Common; David Kreifels, Chef/Partner, Laurelhurst Market & Butcher Shop; Cathy Whims, Chef/Owner, Nostrana.  More about Portland & Oregon Wine Country next week.

Portland (OR) preview 4 places new to OTM, Nostrana, Park Kitchen, Clyde Common, Laurelhurst Market plus a celebrated new Chef at Jory at The Allison in Newberg, checking out the highly recommended Clear Creek Distillery, and some wine tasting at Elk Cove, Panther Creek & other vineyards. Listen for interviews in the September 4th program.

 

Completing our recent coverage of great food products & ingredients; Matt Gase, CEO, Stubbs BBQ, "simply the best" Sauces, Rubs, Marinades, Mopping & Injectibles, Austin TX, www.stubbsbbq.com; Deborah Sherman, Marketing Director, The Gracious Gourmet, Bridgewater CT, Sweet & Savory Sauces & Condiments, including Spiced Sour Cherry Spread, 2011 Gold Sofi for Best New Product from among the thousands at The Fancy Food Show, www.thegraciousgourmet.com; Megan Shanley, Shanley Farms, Morro Bay CA, USA's largest producer of Finger Limes, www.shanleyfarms.com; Brett Cramer, Founder, The Spice Lab, Ft. Lauderdale FL, The Spice Lab Gourmet Salt Collections; www.thepspicelab.com, Kari Mansfeld, Creator, Kari's Malva Pudding, Santa Cruz CA, www.malvapudding.com.

Attn: Western Pennsylvania listeners - Savor Pittsburgh - a PSA about this event Sep 1, with organizer Christina Dickerson, www.savorpgh.com.  3 Outstanding Food & Drink products; Jacques Bezvidenhout, Brand Ambassador, Partida Tequila, San Francisco, award winning Tequilas from Bianco to Extra Anejo, www.partidatequila.com; Yuval Zaliouk, Founder, Almondina, Maumee OH, Almond Cookies in 10 flavors, www.almondina.com; Brent Madsen, Partner, Chocolatier & Brittle Inventor, Anette's Chocolates, Napa CA, Brittles in Amazing Flavors, including Chili-Lime-Tequila-Tortilla, www.anettes.com.

Michael Recchiuti, a Great American Chocolatier, tells OTM about his Expanding Empire, San Francisco CA, www.recchiuti.com.  Latest Food Industry Trends, some Fascinating People & Products; Chef Danilo Zecchini, Ciao Bella Gelato, Eugene OR, www.ciaobellagelato.com; Jean Arnold, Founder, 479 degrees Popcorn, San Francisco CA, www.479popcorn.com; MaryAnn McCormick, Co-Founder, Lark Fine Foods, "Cookies for Grown Ups", Essex MA, www.larkfinefoods.com.

Some Very Special Ingredients & the People who Produce them.  Mary Keehn, Cypress Grove Chevre, Many Varieties of Goat Cheese, most famously Humbolld Fog, Arcata CA, www.cypressgrovechevre.com; Rufus Brown, Curemaster, Johnson County Hams, Smithfield NC; Country Ham & Bacon products, including Sliced Bacon & Ham from Mangalitsa Pigs raised in Iowa, www.countrycuredhams.com; David Hammons, 4th Generation, Hammons Products Co, Balck Walnuts, nuts, oils etc., Stockton MO, www.black-walnuts.com; LLance & Lori Kezner, Founders, Garlic-it, Bellevue WA; www.garlicit.com.

OTM Goes to Washington - not for Politics, but for Food.  Top Restaurateurs & Chefs we met.  Eric Ziebold, Executive Chef, CityZen at the Mandarin Oriental, www.mandarinoriental.com/washington/dining/cityzen; Peter Smith, Chef-Partner, PS7, www.ps7restaurant.com; Jeff Tunks, Head Chef-Partner, DC Coast, Acadiana, Ceiba, Passionfish (Reston VA) & soon to open District Commons, www.dccoast.com, www.acadianarestaurant.com, www.ceibarestaurant.com, www.passionfishreston.com; Robert Wiedmaier, Head Chef-Partner, Marcel's, Brasserie Beck, Brabo & The Butcher's Block (Alexandria VA), Mussel Bar (Bethesda MD), www.marcelsdc.com, www.beckdc.com, www.braborestaurant.com, www.musselbar.com, John Engle, chef de Cuisine, Brasserie Beck.

A Great Chef, a Great Cookbook for Singles, Gadgets for your Kitchen & your Lifestyle, and How to Survive the "Princess" in Your Life.  Tyson Cole, Chef-Owner, Uchi, Austin TX, www.uchiaustin.com, Uchi: The Cookbook; Joe Yonan, Food & Travel Editor, The Washington Post, Serve Yourself: Nightly Adventures in Cooking for One; Elke Roehrig, President, Leifheit USA, Kitchen & Bathroom Scales, www.leifheitusa.com; Barbara Beery, Kids Cook, Austin TX, www.kidscookingshop.com, The Pink Princess Party Cookbook.

Interesting & different viewpoints on Food & Cooking.  James Oseland, Editor in Chief, Saveur Magazine, Saveur The New Comfort Food: Home Cooking from Around the World; Ryan D'Agostino, Food Editor, Esquire, Esquire's Eat Like a Man; the Only Cookbook a Man will ever need; Joshua & Jessica Applestone, Owners, Fleisher's Grass-fed & Organic Meats, Kingston NY, The Butcher's Guide to Well-raised Meat, www.fleishers.com; Hank Shaw, Hunt, Gather, Cook: Finding the Forgotten Feast, honest-food.net.

Mostly Mixed Drinks, then more 5Star Sensation Chef Volunteers.  Lincoln Henderson, Founder & Owner, Angel's Envy Distillery, Louisville KY, www.angelsenvy.com/; Albert & Eleanor Leger, Proprietors, Eden Ice Cider, West Charleston VT, www.edenicecider.com; Mary Lou & Robert Heiss, Owners, Tea Trekkers, Northampton MA, www.teatrekker.com.

And the Chefs, Joseph Miller, Chef-owner, Joe's Restaurant, Venice CA, www.joesrestaurant.com; Anthony Meidenbauer, Executive Chef, Holsteins, Las Vegas, NV www.cosmopolitanlasvegas.com/taste/restaurant-collection/holsteins.aspx

Two Legendary Chefs and their recently published works; Rick Tramonto, Scars of a Chef, Chef-partner, R'evolution. opening in New Orleans in November 2011, www.sonesta.com/RoyalNewOrleans/index.cfm?fa=restaurant3.home; Jonathan Waxman, Italian My Way, Chef-owner, Barbuto, NYC, barbutonyc.com/.  Celebrity Volunteer Chefs at 5Star Sensation in Cleveland, June 25, 2011 (helping raise $2MM for Cancer Research); Sam Choy, Kai Lanai & Honolulu HI, www.samchoy.com/; Roy Yamaguchi, Roy's, several locations, including Honolulu HI, www.roysrestaurant.com/; Kelly English, Chef-owner, Restaurant Iris, Memphis TN, www.restaurantiris.com; Enrique Aranda, Chef, Payard Patisserie & Bistro, Las Vegas NV, www.caesarspalace.com/casinos/caesars-palace/restaurants-dining/payard-patisserie-detail.html .

 

A Miscellany of New Ideas & Adventures in Cooking & Eating.  James Tanner, Co-Owner & Chef, Tanners Restaurant & The Barbican Kitchen, Plymouth UK, Take 5 Ingredients: 100 Delicious Dishes Using Just 5 Ingredients, www.tannersrestaurant.com; Alexander Talbot, Co-owner, Ideas in Food, Ideas in Food: Great Recipes & how they Work, www.ideasinfood.com; Amy Finley, How to Eat a Small Country: a Family's Pursuit of Happiness, One Meal at a Time; Heather Shouse, Food Trucks: Dispatches & Recipes from the Best Kitches on Wheels.

Three Great Experts, 2 on Ethnic Cuisine, 1 on the History & Proper Use of Salt, talk about their recently published Book.  Camilla Plum, The Scandinavian Kitchen: Over 100 Essential Ingredients with 200 Authentic Recipes, www.fuglebjerggaard.dk; Roberto Santibanez, Truly Mexican: Authentic Mexican Cooking for the Home Kitchen, www.robertosantibanez.com; Mark Bitterman, Owner, The Meadow Salt & Specialty Food Stores in Portland OR & NYC; Salted: a Manifesto on the World's Most Essential Mineral, with Recipes, www.themeadow.net.

An Entire Program Dedicated to the Juice of the Grape - remember "A day without wine is like a day without sunshine".� John Geber, Owner, Chateau Tanunda, Barossa Valley South Australia, www.chateautanunda.com/; Giacomo, Founder & Owner, D'Alessandro Azienda Agricola, Agrigento, Sicily Italy, www.dalmin.it/azienda/; Doug Cohn, NE Manager, Reidel Crystal USA, How to "pair" Wines & Wine Glasses, www.riedel.com/.

OTM reporting from New Orleans - there was no flooding and lots of great food & drink. Two great young Chefs from John Besh's Restaurant Group; Meson923 a great new option near the Convention Ctr.; why decide to become a Chef at 38, and write a book about it? Alon Shaya, Executive Chef/Partner, Domenica; Erick Loos IV, Chef de Cuisine (and Farmhand) La Provence, Lacombe LA; Baruch Rabasa, Executive Chef, Meson923; Jonathan Dixon, Beaten, Seared, and Sauced: on becomimg a Chef at the Culinary Institute of America.

 

A Mixed Bag, Great Coffee, Great Butchering & Grilling Japanese & Southern Style.  Alan Adler, Inventor & Owner, Aeropress Coffee Maker from Aerobie, Inc.; Marissa Guggiano, Sonoma Direct, author Primal Cuts; Harris Salat, co-author, The Japanese Grill; Jamie & Bobby Deen, The Deen Bros. Get Fired Up.

5Star Sensation, probably THE Biggest & Best Dining Party!!  Spokesperson Loree Vick, participating Chef Frank Ostini & Wine Maker Gray Hartley, The Hitching Post, Buellton CA. Then OTM in New York City for the James Beard Awards and a couple of great Dining Experiences.  Missy Robbins, Executive Chef, A Voce Columbus & A Voce Madison; Chris Cipollone, Chef Proprietor & Jeffrey Tascarella, Beverage Director & Proprietor, Tenpenny at The Gotham Hotel; 6 Excited Winners of JBF Awards; Michael Tusk, Quince San Francisco, Best Chef Pacific; Isaac Becker, 112 Eatery Minneapolis, Best Chef MidWest; Andrea Reusing, Lantern Chapel Hill NC, Best Chef SouthEast; Joshua Aidlin, Audlin Darling Design San Francisco, Best Restaurant Design; Louise, Louis, Michael & Michael Jr. Esposito, Chef Volas's Atlantic City, America's Classic; Julian P Van Winkle III, Old Rip Van Winkle Distillery Louisville KY, Outstanding Wine & Spirits Professional.

Great new Food Products & Snacks.  Christian Bunte, Co-Founder, Cabo Foods, Fine Corn Chips, Laguna Hills CA, www.cabofoods.com; Kathryn Lukas, Farmhouse Culture Fresh Organic Sauerkraut, Santa Cruz CA, www.farmhouseculture.com; Tara Branham, Founder, Java Bites Cookies, www.javabites.com; Angela Liu, Founder, Crispy Green & Frutzio "freeze dried" Fruit Snacks, Fairfield NY, www.crispygreen.com; Lea Richards, Owner, Pig of the Month BBQ, prepared Barbecued Ribs & Pulled Pork, Condiments & Bottled Sauces, Dayton OH, www.pigofthemonth.com; and a change of pace to end; Daniel Leader, Owner, Bread Alone Bakery, Rhinebeck NY, author Simply Great Breads.

Three Great Italo-Americans talk about their Food Heritage - and Good News about where to get them.....  John Mariani, Esquire Food & Travel Correspondent, author How Italian Food Conquered the World; Lou Di Palo, Di Palo's Fine Foods, NYC, www.dipaloselects.com, fine imported Italian foods, especially Cheese & Charcuterie, also an operating Latteria (dairy) making Fresh Cheese; Rosario Safina, Founder, Da Rosario Organics, Organic Truffles & Truffle products, including Oils, Mayonaise & Butter, www.darosario.com.