The Connected Table Live

As Food Director of Good Housekeeping, one of the nation's most respected consumer magazines, Susan Westmoreland oversees recipe development, editorial print, digital and video content and cookbooks. Author of "American Seafood" and "Two If By Sea," Chef Barton Seaver leads the Sustainable Seafood & Health Initiative at Harvard T.H. Chan School of Public Health and is Senior Advisor for Sustainabl...

Chef Sherry Yard, Chief Operating Officer for Tuck Hospitality Group, a division of iPic Entertainment, oversees the company's many restaurant concepts. Sherry's career path start at Rainbow Room in NYC. She spent nearly 20 years with Wolfgang Puck's empire as an Executive Partner and award winning Pastry Chef. Master Sommelier Pascaline Lepeltier shares her passion for natural and biodynamic wine...

Philip LaRocca, Founder of LaRocca Vineyards in Northern California's Sierra foothills, is a pioneer in organic farming and wine-making. He discusses both rewards and challenges of organic farming and why he believes organic is better for your health, the environment and for business. A former road manager for Creedence Clearwater Revival, Phil shares anecdotes from his life with the band, his tra...

Deborah Brenner created Women of the Vine & Spirits to support the advancement of women in the beverage alcohol industry through networking events, career and leadership workshops and an annual global symposium. The town of Calistoga, located in the northern tip of Napa Valley, is known for its hot springs and mud baths. Calistoga is also a hot spot for dining and world- renowned local wineries. C...

He's "The Flying Winemaker" whose international influence in the wine world is unparalleled. Bordeaux-based oenologist, Michel Rolland, consults for more than 100 estates in 14 countries. Another 400 wine estates utilize the services of his laboratories located in France and Mendoza. Celebrating his 45th harvest in 2017 and showing no signs of slowing down as he approaches 70, Michel shares his th...

A trip to Turkey while studying in Paris at La Varenne Cooking School as a young girl inspired Chef & Restaurateur Ana Sortun to specialize in the foods of Turkey and the Middle East in her three restaurants, Oleana, Sofra Bakery & Cafe and Sarma, all located in the greater Boston area. Ana is author of two cookbooks, "Spice," and "Soframiz" (with Pastry Chef Maura Kilpatrick). This show is broadc...

Ryan Burk, Head Cider Maker at Angry Orchard in Walden, NY, is responsible for research and development for the apple farm's renowned hard ciders. He discusses the process of making cider and styles. Raised on a farm in Lincolnshire, England, Ben Branson studied the "Art of Distillation" (pub. 1651) and recipes for medicinal elixirs to create Seedlip, a distilled botanical beverage that offers an...

What makes a food entrepreneur succcessful and what drives food innovation? Sarah Masoni, Manager of Product Development at the Food Innovation Center, Oregon State Univ., explains and discusses some of the products her team is working on with budding entrepreneurs. Herbalist Brittany Wood Nickerson explains how herbs can add flavor, balance and health benefits to your diet. Author of "The Herbali...

Bianca Bosker traded a tech writing job for an immersion into wine for her book "Cork Dork." She worked as a cellar rat, trained with top sommeliers, met with sensory scientists to learn how the brain affects smell and taste and studied to earn her sommelier's certificate. Lynn Fritz, owner of Lynmar Estate, located in Russian River Valley (Sonoma) discusses the range of Pinot Noir and Chardonnay...

As President of The James Beard Foundation (JBF), the nation's preeminent culinary organization, Susan Ungaro has spearheaded many programs to increase national awareness for JBF, advocate for diversity and gender equality in the foodservice industry, celebrate the nation's culinary talents and nurture future talent through scholarships. She discusses her role for the past eleven years that has in...

A visit with Claudia Fleming, James Beard Award Winning Pastry Chef and a Proprietor at The North Fork Table & Inn on Long Island's bucolic North Shore. Executive Chef Stephan Bogardus discusses his locally inspired menu. What are the best wines to pair with fresh oysters? Journalist and oyster scholar, Rowan Jacobson, author of "The Essential Oyster," explains how "terroir" affects different spec...

Chef Bill Telepan brings his commitment to working with small farmers and sourcing the best seasonal fish to Oceana Restaurant in Manhattan. Bill serves as Executive Chef for Wellness in the Schools, a non-profit which inspires healthy eating and fitness for kids in public schools. Tim Zagat discusses creating the Zagat Survey dining guides with wife Nina and its expansion under Google. He shares...

Sisters Emily and Melissa Elsen own Four & Twenty Blackbirds bakeries with locations in Brooklyn and are authors of a bestselling cookbook by the same name. Their seasonal pies were inspired by their grandmother, Liz, who made pies for their family's restaurant in South Dakota. Erica Duecy is managing editor of SevenFifty Daily, a digital magazine with a fresh approach to covering the beverage alc...

Lisa Ekus has built a 35-year career working with cookbook authors and food and beverage companies as Founder of The Lisa Ekus Group. If you want to write a book, become a spokesperson, hone your media skills or boost your brand recognition, Lisa is the "go to" person. It started with the goal to help her diabetic husband reclaim his health. In "Deep's Secrets," author Deepa Thomas shares her flav...

Visiting The Breakers Palm Beach, Florida, Melanie & David chat with Nick Velardo, VP of Food & Beverage, who oversees the resort's nine restaurants. Founded in 1896 by Henry Flager and overseen by his heirs, The Breakers is a beloved historic architectural landmark. Stanislas Thierry, VP of Sales & Marketing for Vranken-Pommery America, shares the legacy of Louise Pommery who is credited for crea...

François Robin has the prestigious designation "Un des Meilleurs Ouvriers de France (Best French Craftsman). He is a cheesemonger who travels the world to educate and lecture on cheeses from France. François discusses the "terroir" of different cheeses and how to serve. Specialty foods are a $127 billion industry. Chris Crocker, SVP for the Specialty Food Association, discusses the Summer Fancy Fo...

Food Writer & Cookbook Author Nancie McDermott explores southern fruits, from blackberries and strawberries to mayhaws and pawpaws in FRUIT: A Savor the South Cookbook (Univ. of North Carolina Press). Family-run grocery store chain, Stew Leonard's, is a pioneer in creating experiential shopping experiences for its customers. President & CEO Stew Leonard Jr. discusses the history and guiding princi...

After experiencing heart failure twice, Chef Jean-Christian Jury changed his diet. He opened a vegan restaurant in Berlin, and now travels the world to teach vegan cooking. His "Vegan The Cookbook" (Phaidon), has more than 150 globally inspired plant-based recipes. Denise Shurtleff, Winemaker for Cambria Estate Winery in Santa Barbara County, explains the ideal growing conditions of the Santa Mari...

Alicia Lini's family has produced Lambrusco sparkling wines in Italy's Emilia-Romagna since 1910. Alicia explains how her family makes Lambrusco and other LINI910 spumante wines, utilizing both the charmat and metodo classico process. Fanny Heucq's great grandfather started Champagne André Heucq in 1936. Today, Heucq focuses on organic production with a emphasis on the Meunier grape, both as a 100...

“Southern BBQ is its own religion,” says Matt Moore in his book, "The South’s Best Butts." Matt interviewed pitmasters throughout the Barbecue Belt and explains styles by region, from meat to the rub, sauces and cooking styles. Cyril Chirouze is Head Winemaker at Chateau des Jacques, considered one of the most prestigious estates in Beaujolais. He explains his traditional Burgundian style of makin...

Rosé wines are finally getting some respect says NYC Sommelier Victoria James, Beverage Director at Piora and Cote. She discusses the growing appeal of rosé wines, different styles and production methods from her book, Drink Pink: A Celebration of Rosé. Chef Carlos Swepson, owner of Boulevard Bistro in Harlem, talks about his culinary mentors including his grandmother in Natchez, MS, who inspired...

Distiller Ansley Coale is cofounder of acclaimed Germain-Robin distillery and founder of Craft Distillers, where he's helped launch spirits brands such as Hangar One, Low Gap, Maison Surrenne, Mezcalero, Russell Henry and Millard Fillmore Brandy. Prolific Wine and Spirits Educator Steve Olson has changed the way we think about Spanish Sherry, Greek wines and agave spirits. He's a partner in Del Ma...

Nina Curtis is Executive Chef at The Ranch in Malibu, CA, a luxury wellness retreat, where she oversees menu planning and nutrition programs. A former weight lifter and dancer, Chef Nina discusses her decision to embrace a plant-based lifestyle and how she creates her beautiful, flavorful and satisfying dishes. Food and travel writer Kathleen Squires (Wall Street Journal, Saveur, Time Out) discuss...

Barbara Lynch, owner of Barbara Lynch Gruppo, discusses her memoir, "Out of Line: A Life Playing with Fire," and reflects on past, present and future. Barbara grew up in a housing project in South Boston. She rose through the ranks in Boston restaurants to become an award- winning chef and now oversees seven celebrated restaurants of her own including No 9 Park, B&G Oysters, Drink, Sportello and M...

Chef Patti Jackson owns Michelin Star Delaware and Hudson restaurant in Brooklyn, NY, showcasing regional Mid-Atlantic fare. Patti created a "Ladies Lunch" commemorative menu for landmark Delmonico's Restaurant in Lower Manhattan. Jenny McCoy is Co-Chair for the Advanced Pastry Studies at Institute of Culinary Education (ICE). She is co-curator of the Zero Waste Food Conference, presented by ICE a...