Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 06/12/2013 10:00AM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Patrick Cappiello, sommelier and wine consultant in New York City, comes into the studio on this week's In the Drink to talk wine! Mr. Cappiello is the Managing Partner and Wine Director of Pearl & Ash Restaurant as well as Chef Sommelier for Daniel Johnnes La Paulée. Tune-in to learn more about the art of being a sommelier, and how Patrick broke into the wine industry after starting from the bottom as a waiter at TriBeCa Grill. Mr. Cappiello has 25 years of work experience in the restaurant industry, and as a result was nominated in 2012 for Wine Enthusiast "Sommelier of the Year". Today's episode has been sponsored by Bonnie Plants.
"Confidence is 100% of being a sommelier. You can't be embarrassed to say 'I don't know'. " [10:00] --Patrick Cappiello on In The Drink
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Patrick Cappiello (20:27)
Tags:
Patrick Cappiello, Pearl & Ash, wine, restaurants, hospitality industry, sommelier, wine lists, Bordeaux, Tribeca Grill,Champagne (24:30)
Tags:
Champagne, octopus, food and wine pairings, beverage programs, restaurant planning, management, Pete Wells, Paris,To comment on this episode click here. There are currently Comments
First Aired - 03/07/2013 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
How did an Ethiopian immigrant become an award winning chef in NYC? Find out today on A Taste of the Past as Linda Pelaccio hosts Ethiopian native and chef of the Peninsula Hotel in Manhattan, Kubee Kassaye as well as Marsha Palanci of Les Dames d’Escoffier and the International Legacy Awards. Kubee describes her journey from Ethiopia to New York City as a child, attending the New York College of Technology, and eventually becoming a chef tournant at the Peninsula Hotel in Manhattan. Her culinary expertise won her the Les Dames d’Escoffier International Legacy Award presented by Marsha Palanci and Kubee has accepted it with enthusiasm! You can find her cooking up authentic Ethiopian cuisine, teaching young culinary students, and participating in volunteer programs for sustainable foods and nutrition. Tune in and hear about this exciting and talented chef and her plans to one day open an Ethiopian and Italian restaurant! This program was sponsored by Hearst Ranch.
"I was so excited I couldn't believe I had won...the scholarship opened my eyes to see the culinary world in a bigger perspective." [11:23]
"I want something different, to start a restaurant, I like Italian food and Ethiopian food, they complement each other." [14:00]
--Kubee Kassaye, Chef at Peninsula Hotel on A Taste From the Past
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
To comment on this episode click here. There are currently Comments
First Aired - 07/27/2009 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Deborah Schapiro of Edible Green Mountain talks with Carol McQuillen and Lynda Waltien about a new farm-to-school project in Burlington designed to provide more healthful school meals and enhance food education programs.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Deborah Introduces the Panel (2:40)
Tags:
Deborah Schapiro, www.ediblecommunities.com, Common Roots: advancing missions of school and community based initiatives related to food and the environment, earth and soul are our common roots, how does community come together to create an educational system that is connected to the food system?, creating a sustainable future,Improving Local School Food with Carol McQuillen (11:10)
Tags:
Edible Communities, eating better, eating local, Common Roots, family farming, decline in quality of school lunch food, Orchard School South Burlington, Shelburne Farms, stewardship for a more sustainable future, soil and soul, too much corn based and frozen food in schools, no plant world evident, well-rounded school diets, advancing composting education, local salad bars at elementary schools, new bread quality, CSA, community supported agriculture, Carol McQuillen,A New Beginning for the LaDuke Farm (14:30)
Tags:
Deborah Schapiro, Common Roots, new non-profit, linking farm to school, working to acquire 140 acres of farmland, community gathering place, Carol McQuillen Chairwoman, inculcating basic ethics in youth, programming for pre-school through grade 12, ecological restoration, interconnectedness of animal plant communities, ecologically minded, soil sequestration, building fungus and bacteria of soil along with animal matter and composting to improve prime soil, LaDuke Farm, farmers as rockstars, loss of farmers, average ages of farmers, Bobby Young, Doug Davis, food scouts, School Supported Agriculture, impacts of bad diet,Advancing the Farm-to-School Model (28:39)
Tags:
Edible Green Mountain, farm-to-school, school supported agriculture, Lynda Waltien, Sabrina Joy, students must learn soil and rock cycle, soil changes over time, definitions of place, teaching students to perceive place, food chains, food chains begin with plants, all food can be traced back to plants, education, food education, farming education, propagation methods, instilling food education early, re-working elementary school curricula, harvest festival, hands on learning, gardening good model for life lessons, www.commonroots.org,To comment on this episode click here. There are currently Comments
