Food, News & Views with Linda Gassenheimer

Are you in the mood for a great brunch? It's become an American favorite. Chef Suzanne Vizethann is the owner of the acclaimed restaurant Buttermilk Kitchen and author of the cookbook brunch Season. She talks with Linda Gassenheimer about great brunch ideas and stress-free hosting. 

Celebrating the 250 USA birthday. To add to the festivities are you looking for some all American quick and easy meals and best American wines to go with them? Linda Gassenheimer has some great food tips and Sommelier Jacqueline Coleman has wine suggestions.

Planning a summer getaway? Here's one that might interest you. Miami has become a food and vacation destination and to top that there's a special event. It's the Wynnewood International Food Festival. Denise Rhigetti one of the founders of the festival, talks with Linda Gassenheimer about it and also suggests other areas in Miami to explore. Wine, spirits and food consultant Sunny Fraser talks abo...

Have you had an idea for a new product you wanted to bring to market or seen new food and wondered how it was created? Social Media influencer and product creator Kevin Escalera talks with Linda Gassenheimer about developing and selling his new foods. He has tips for anyone wanting to bring a product to market. 

Love mangos! It's the season. What are the best ways to buy, store and use them? Noris Ledesma renowned expert has answers for us. Jacqueline Coleman speaks with Alessandra Esteves, Director of Wine Education for Florida Wine Academy and 305Wines, about her wines to drink in hot weather.

What are the new restaurant food trends, and have you noticed new policies and added fees on your bill? Linda Gassenheimer talks with Karen Escalera, editor of Miami Curated, a top-rated blog on quality food, fashion and culture. She has the latest news. 

How often are we told to eat this not that? So, what's the story? How do we make the right food choices? Linda Gassenheimer talks with an expert on the subject, Dr Michelle Pearlman. She's a Board-Certified Gastroenterologist and obesity medicine specialist. 

Have you been on a cruise or thinking about taking one? What is the food and beverage scene at like at sea and can we recreate some of their new food trends at home? Wine and food writer, Sunny Fraser, has just returned from SeaTrade, the largest crise ship exposition here. She talks with Linda Gassenheimer about food and drinks at sea and how some can spice up our meals at home. 

Hassle free meals and in minutes! Knowing what to have in your pantry can help make meals with ease and also meals that are well balanced. Linda Gassenheimer speaks with Chef Janet Armstrong, Culinary Insights Manage for Mars Foods and has a degree in food science and nutrition. She has some great tips for us. And sommelier Jacqueline Coleman speaks with Matt Crafton from Chateau Montelena about t...

Have you heard about the Italian Lugana region? It's a little-known area of Italy with exceptional white wines and delicious seafood. Sommelier Jacqueline Coleman just returned from there and tells us all about this exciting part of Italy and how we can enjoy some of their products. 

Snacks – how often do you snack? Have you thought about changing your selections? What are the new emerging food trends? Misty Skolnick studies the latest food news. She talks with Linda Gassenheimer and has some tips for us.  Sommelier Jacqueline Coleman gives her latest wine news.

Do you love a really good burger? What goes into making a delicious one? Burger popularity was showcased at the south beach wine and food festival at their burger bash event. The big winner from the people's choice award this year is the Dubai burger from La Birra Bar. Renzo Cocchia, co-owner of La Birra Bar, is here to tell us all about it and how we can create the perfect burger at home. Sommeli...

The Taste of Education 30 Miami Dade County Public Schools culinary teams' competition. Linda Gassenheimer talks with one of the winning teams teacher,  Eida De La Fuente and top winning students Sophie Juarez and Juana Diaz Mayer. Hear about their top-rated recipes and the goal of the program. Sommelier Jacqueline Coleman talks how to buy wine at the market. 

Are you in the mood for a great brunch? It's become an American favorite. Chef Suzanne Vizethann is the owner of the acclaimed restaurant Buttermilk Kitchen and author of the cookbook brunch Season. She talks with Linda Gassenheimer about great brunch ideas and stress-free hosting. 

Celebrity chef Julian Medina has a unique perspective on Mexican cuisine, beyond tacos and chips. In a conversation with Linda, the award-winning chef shares the distinctive, bold flavors he incorporates into his dishes, including truffle quesadillas, lobster tacos. His approach redefines traditional Mexican fare. Jacqueline Coleman gets Easter and Passover wine recommendations from The Smithsonia...

Nigeria, one of Africa's most populated countries. We find out more about the types of food and culture there and how it affects food worldwide from Ozoz Sokoh, author of Chop Chop, The Food of Nigeria. And, Jacqueline Coleman speaks with Greg Lambrecht, the founder and inventor of Coravin. Learn how it has revolutionized the wine industry.

Eugenia Bone, all about mushrooms! Jacqueline Coleman and Nicolas Seillan, winemaker at Château Lassègue in Saint-Émilion, Bordeaux, France. 

Do you have memories of foods you grew up with? Have you tried to recreate them? Chef Chris Valdez does. He's a TV personality, celebrity caterer and cookbook author. He created a fusion cuisine based on the Caribbean Flavors he grew up with adding modern influences. He talks with Linda Gassenheiemr and gives us tips for making family recipes at home. Sommelier Jacqueline Coleman talks about champ...

Do you love a really good burger? What goes into making a delicious one? Burger popularity was showcased at the south beach wine and food festival at their burger bash event. The big winner from the people's choice award this year is the Dubai burger from La Birra Bar. Renzo Cocchia the La Birra Bar co-owner, is here to tell us all about it and how we can create the perfect burger at home. Sommeli...

What is it like to live in space and I wondered what they eat. Astronaut Dr. Cady Coleman spent 6 months on the International Space Station and talked with Linda about her experiences there and food in space. Her book is Sharing Space: An Astronaut's Guide to Mission, Wonder and Making Change.  Jacqueline Coleman has wine news. 

When you buy seafood, are you aware of what's in it? What about mercury levels? How is the seafood caught, and does it make a difference? Kevin McCay is the chief operating officer for Safe Catch. They test seafood for mercury. He has answers for us. Jacqueline Coleman has wine news.

Hard to believe that the popular reality show Survivor is airing its 50th season. To celebrate they created a Survivor Ultimate Fan Café. Celebrity Chef and TV Chopped Champ Becky Brown created a Tropical Fusion Menu for it. She talks with Linda Gassenheimer about the exciting dishes and how you can create them at home. 

French Indonesian cuisine – a special cooking style created by Chefs Cedric and Ochi Vongerichten. They serve it at their Michelin-recognized Wayan restaurants and just opened one in Miami. They join Linda Gassenheimer and tell all about it and why it is so special. Jacqueline Coleman talks about which white wines to drink in the winter season.

Supermarket aisles are filled with many cooking oils, coconut, avocado, walnut and, of course, olive. Which one should we pick? Lisa Howard, author of The Big Book of Healthy Cooking Oils has some answers. Jacqueline Coleman speaks with Certified Bourbon Professional, Aidan McCartan, about whiskey, Scotch, and Bourbon, and what makes these spirits so special.

Whole grains, often in the news. They're good for us and the planet.  What are they? How do we use them? Linda talks with whole grain specialist Maria Speck, author of Simply Ancient Grains and Ancient Grains for Modern Meals. And Jacqueline Coleman talks with Galil Mountain Winery's David Bar-Ilana about fresh spring wines.