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Tasteofthepast
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Fairway
On today's episode of A Taste of the Past, host Linda Pelaccio speaks with special guest Mollie Katzen, known throughout the culinary world as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception. Today's topic on the show includes the evolution of vegetarian cuisine, and how Mollie has taken the rise of vegetarian popularity to even further heights. Her latest cookbook, The Heart of the Plate, completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her “absolutely most loved.” Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. Tune-in to learn more! This program has been sponsored by Fairway Market.

"A lot of vegetarian food isn't actually about vegetables. In some ways it's actually about meat, and how you swap things out." [9:50]

"It's so much easier to make a dish that is focused on the vegetable. It's so enjoyable!" [23:50]

-- Mollie Katzen on A Taste of the Past


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Today on Chef's Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chef's story! A native from the south and growing up in Alabama, Chef Michelle Weaver was raised with a passion for cooking, from learning at an early age the importance of farm-to-table, to growing up cooking with the freshest ingredients from her mother’s extensive garden and farm, and experiencing the true taste of the soil. Upon receiving her formal training from the New England Culinary Institute which taught her the intimate, hands on approach, Chef Weaver first began her journey as an intern in the French-style kitchen of Chef Daniel Bonnot. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill. Working as the Executive Sous Chef, Chef Weaver eventually stepped into the spotlight as the hotel's Executive Chef, part of the Charleston Place Hotel, an Orient-Express property. Tune-in to truly learn and understand the passion needed to becoming a chef, and how Chef Weaver was able to get to her position today. This program has been sponsored by White Oak Pastures.

"At first I wanted to be a marketing director, but I kept coming back to food and beverages." [13:20]

"Charleston was a port city, all of these influences influence the cuisine, and create change." [39:10]

-- Michelle Weaver on Chef's Story


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Tasteofthepast
Sponsored by
Wfm
This week on A Taste of the Past, Linda Pelaccio is on the phone with Giuliano Hazan, cooking instructor and author of a new book entitled Hazan Family Favorites. Giuliano comes from a tradition of fine Italian cooking. His mother, Marcella Hazan, is a famous Italian cookery writer. Tune in to hear Giuliano recount stories of frying with his grandmother, and being teased because of his Italian school lunches. Giuliano's book includes unpretentious recipes designed to inspire home cooking. Hear about Giuliano's favorite pasta dish, why he loves to teach, and the importance of cooking with family. Hear some of Giuliano's heirloom recipes on this episode of A Taste of the Past. This episode has been brought to you by Whole Foods.

"My mother and father could put up with a lot of things, but not bad food..."

"I think a lot people have a misconception that fried food is always going to be greasy and heavy, but fried properly it's really a wonderful way to cook because it seals the natural flavors of the food inside with this crispy exterior. It's almost the purest way of enjoying something when it's very well fried."

"The act of cooking together creates a bond within a family."

-- Giuliano Hazan on A Taste of the Past


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