Cheese, Glorious Cheese!! Max McCalman, Curriculum Director of the Cheese Education Program at Artisinal, NYC, Mastering Cheese: Lessons for Connoissership from a Maitre Fromager; Mike Gingrich, Co-owner, Uplands Cheese - Pleasant Rideg Reserve, Dodgeville WI; Sid Cook, Master Cheesemaker, Carr Valley Cheese, LaValle WI; Pat Ford, Owner & Cheesemaker, Beehive Cheese, Uintah, UT.
Sweets for the Holidays, or any other time for that matter. Rose Levy Beranbaum, Rose's Heavenly Cakes; David Guas, DamGoodSweet - Desserts to satisfy your sweet tooth, New Orleans Style, planning to open a Pastry-Savory Bakeshop in the DC area; DeDe Wilson, TV Cooking Personality, Unforgettable Desserts.
Lidia Bastianich, Felidia NYC, Lidia's Kansas City MO & Pittsburgh PA, Lidia Cooks from the Heart of Italy, with companion PBS series; Mark Peel, Chef-Owner, Campanile, Los Angeles CA, New Classic Family Dinners; The Great Grain versus Grass Fed Beef controversy: Chef Karla Contreras, Giant Eagle Market District & Chef Scott Popovic, Cetified Angus Beef, Wooster OH; John Wood, US Wellness Meats, Monticello IL.
Food & Dining Trends for 2010; Ree Drummond, "Pioneer Woman Cooks"; Denny Mike Sherman, DennyMike's BBQ 'Cue Stuff, York, Maine; Katya Popov & Olga Lenova, Fully Loaded Teas, Mississagua, ONT Canada
Soup, Pasta & Lebanese Cuisine. Marti Wymer, Creator, Spoonful of Comfort, Care Packages featuring Chicken Soup; Anna Thomas, Love Soup; Giuliano Hazan, Thirty Minute Pasta Cookbook: 100 Quick & Easy Recipes; Kamal Al-Faqih, Classic Lebanese Cuisine: 170 Fresh & Healthy Mediterranean Favorites.
OTM Thinking of Thanksgiving. Stephanie Beck, Meyer Corporation, manufacturers of the KitchenAid Roaster; Michael Symon, Chef-Owner, Lola, Lolita & Bar Symon, Cleveland & Roast, Detroit, Author, Michael Symon's Live to Cook, including invaluable tips to make your Roast Turkey a success; Lindsay Gifford, Gifford's Family Ice Cream, Makers of the "World's Best Chocolate Ice Cream" and many other flavors; Zora O'Neill & Tamara Reynolds, Forking Fantastic: Put the PARTY Back in the Dinner Party.
On the Menu's wonderful visit to Valencia, Spain - Part 2
Alejandro Garcia Llinares, Gerente, Casamontana, Valencia; Rafael Galvez Benedito, La Matandeta, Alfalar; Pepe Balaguer, Owner, La Pepica, Valencia; Jorge Breton Parts, Chef & Javier Andres, Co-owner, Lasucursal, Valencia; Maria Velasquez, Co-owner, Bodegas Los Frailes, Fontanars dels Alforins.
On the Menu's wonderful visit to Valencia, Spain - Part 1
Quique Dacosta, Chef-owner, Ristorante Quique Dacosta (formerly El Poblet), Denia; Raul Aleixandre, Chef-owner, Ca' Sento, Valencia; Ricard Camarena, Chef-partner, Arrop Ricard Camarena, Valencia & Arrop, Gandia.
Gesine Bullock-Prado, Confections of a Closet Master Baker, she's just as "no nonsense" as sister Sandra; Paula Wolfert, Mediterranean Clay Pot Cooking; Andrea Nguyen, Asian Dumplings; Laura Kelley, The Silk Road Gourmet.
Fred Noe, Master Distiller, Jim Beam, recorded at the 2008 Pittsburgh Whiskey Festival - the 2009 Festival is November 13 at Heinz Field; Bob Harkins, Cold River Vodka, Freeport Maine; Cristiano Creminelli, Creminelli Fine Meats, Salumi & Sausages, Springville UT; Geoff Repella, Byrd Cookie Company, Savannah GA.
On behalf of Cystic Fibrosis Pittsburgh Chapter's "A Passion for Wine", Nov 7, Ken Freeman, Freeman Winery, Sebastopol CA & Tim Kilcullen, Capital Wines & Spirits, North Wales PA; Interviews at Nicky USA's Wild about Game event, Mt. Hood OR; Geoff Latham, event sponsor & founder Nicky USA; Tom Douglas, Cook-off Judge for the event, owner Tom Douglas restaurants & other ventures & author of several cookbooks, Seattle WA; Dustin Clark, Executive Chef, Wildwood Restaurant, Portland OR; Mauel Recio, Viridian Farms, Dayton OR; Paul Bosch, Host Chef for the event & Executive Chef, The Resort at the Mountain, Welches OR; Philippe Boulot, Executive Chef, The Multnomah Athletic Club & Culinary Director, The Heathman Restaurant & Bar, Portland OR.
OTM in Portland OR - 2nd instalment. The Allison Resort & Spa, Newberg OR; General Manager Pierre Zreik, Executive Chef Nathan Lockwood; Indulge special event at The Jupiter Hotel, Stephen Cassell, Hotel spokesperson; David Kreifels, Chef-Owner, Laurelhurst Market; Jocelyn Barda, Co-Owner, Bakery Bar; Benjamin Bettinger, Chef-Owner, Beaker & Flask; Ryan Csansky, Owner-Distiller Artisan Spirits; Matt Mount, Distiller, House Spirits.
Portland OR Interviews - 1st installment: Greg Higgins, Chef-owner, Higgins Restaurant & Bar; Gabriel Rucker, Chef-owner, Le Pigeon; Doris Rodriguez-Platt, Owner, Andina Restaurant (Peruvian); Pradeep Chandrana, General Manager, East India Co. Gr...ill & Bar (yes, Indian).
Mike Colamenco, Mike Colamenco's Food Lover's Guide to NYC; Bettina Schormann & Jeff Crump, Earth to table: Seasonal Recipes from an Organic Farm; Madeline Scherb, Taste of Heaven.
Langdon Cook, Fat of the Land, Adventures of a 21st Century Forager; David Leite, The New Portugese Table, Exciting Flavors from Europe's Western Coast; Jacques Dahan, Noble Ingredients, Michel Cluizel Chocolates.
Randall Grahm, Winemaker Extraordinaire, Bonny Doon Vineyards; Alan Zalayet, Eisch Breathable Wineglasses & No-drip Decanter; Sheri Tate, SiverMoon "liquor-infused" Desserts.
San Diego, pick destination for Fall, a great Cracker substitute & Pluots. Kate Buska, San Diego Convention & Visitors Bureau & Adam Bussell, Chef de Cuisine, Vela Restuarant, Hilton Bayshore, San Diego; Seth Novick, Kitchen Table Bakers Aged Parmesan Crisps; Chip Brantley, The Perfect Fruit, Good Breeding, Bad Seeds & the Hunt for the Elusive Pluot.
Dedicated to Drink!! Dale DeGroff, Mixologist Extraordinaire, The Essential Cocktail, Cocktails with Mount Gay Rum; John Harney, Founder & Michael Harney, CEO, Harney Teas; Susanna Mojico, Rishi Teas.
Still in England - Old Friends & a new Restaurant venture. Then some WONDERFUL Gourmet Crackers. Vito Scaduto, formery Partner, Red or White Restaurant Bar & Wine Shop, Trowbridge (formerly Restaurant GM, The Bath Priory), now at The Three Gables, Bradford-on-Avon; Tina & Tony Bricknell-Webb, Percy's Country Hotel & Restaurant, Virginstow, W. Devon, talking about Percy's & Tina's forthcoming Cookbook; Lesley Stowe, Owner, Raincoast Crisps, Vancouver, BC Canada.
UK country luxury continued. Alain Roux, Executive Chef, The Waterside Inn, Bray; Chris Horridge, Executive Chef, Cliveden & Waldo's Restaurant; Tomasz Mendelsk, iDuty Manager, Cliveden, nr. Maidenhead; Paul Thomas, General Manager, The Manor House, Castle Combe; Tom Citarella, Sous Chef, The Manor House (Richard Davies is Executive Chef).
UK country luxury! Gidleigh Park, Chagford, Devon & The Bath Priory, Bath; Sue Williams, General Manager, Michael Caines MBE, Executive Chef; Also Michael Caines interview from December, 2005, our first visit to Gidleigh - it's fascinating to compare these interviews, noting what has & hasn't changed. Our dinner which followed was even more delicious....
Emily Luchetti, her new website emilyluchetti.com & her blog; Ted Dennard, Savannah Bee Company, Honey & honey-related products; Mari Tuttle, Mari's New York, "Designer" Brownies; Karin Campion, Sonoma Syrups; A Quick Preview of next weeks' program on UK Country Houses & Dining.
Helen Chen, Helen's Asian Kitchen; Easy Chinese Stir Fries; Jackie Nugent, The Big Green Cookbook; Lynn Lasher, Somebody's Mother Sweet Sauces; Nancy Wekselbaum, The Gracious Gourmet Condiments.
5STAR SENSATION - ONE WONDERFUL PARTY. OTM brings you an introduction to this event that's so great & so big it's only scheduled every 2 years! Then interviews recorded live with several Guest Chef Superstars, including THE Star himself. Wolfgang Puck. Appearing with Wolfgang, Lydia Shire of Lochober, Boston; Shawn McClain, Spring, Chicago; Mark Peel, Campanile, Los Angeles; Charles Phan, Slanted Door, San Francisco; Kerry Heffernan, 154Southgate, NYC & Farmer Lee Jones, Chefs Garden, Huron OH.
Deborah Madison, What We Eat When We Eat Alone; Karen Solomon, Jam it, Pickle it, Cure it; Judith Fertig, 300 Big & Bold BBQ & Grill Recipes; Elizabeth Karmel, Soaked, Slathered & Seasoned: a Complete Guide for Flaovoring Food for the Fire.
