The Connected Table Live

Dr. Timothy Harlan is Executive Director for Tulane University's Goldring Center for Culinary Medicine, an innovative program that teaches hands-on cooking skills and nutrition to medical students and health care practitioners as well as the local community. Pastry Chef Johnny Iuzzini shot to fame working at Cafe Boulud, Restaurant Daniel and Jean Georges. The globetrotting motorcyclist has found...

Restaurant critics John Mariani and Michael Bauer have each covered dining in America for over 30 years and share their top picks and trends. John reported on restaurants for Esquire Magazine for 35 years, currently publishes Virtual Gourmet Newsletter and has written many books including "How Italian Food Conquered the World." Longtime restaurant critic for the San Francisco Chronicle, Michael Ba...

An owner of highly acclaimed NYC restaurants, The Cecil Harlem and Minton's, Restaurateur/Chef/Singer Alexander Smalls is considered the creator of southern revival cooking and is a scholar of the African culinary diaspora. Chef/Pastry Chef/Artist/Activist Elizabeth Falkner wowed customers at her San Francisco restaurants, Citizen Cake and Orson, has consulted on many other restaurants and is a st...

Architect-turned-vintner Elena Walch restored the vineyards at her husband, Werner Walch's family property, Castel Ringberg, in Italy's Alto Adige and turned it into one of the top wine estates in the region. Daughters Karoline and Julia now work with their mother. Award winning author, wine writer and lecturer, Mark Oldman, believes you can drink richly without spending extravagantly. He shares t...

The Brennans of New Orleans are America's dining dynasty and ambassadors of great hospitality and food. Matriarch Ella Brennan, age 91, and daughter Ti Adelaide Martin, discuss the book and documentary, "Miss Ella's of Commander's Palace" and share stories about family, community and the restaurant business. Diagnosed at age 27 with type 2 diabetes Chef Franklin Becker changed his diet. It changed...

Alice Paillard's ancestors have been growers in Champagne since 1704. In 1981 her father, Bruno Paillard, broke with tradition to found his own Champagne house to produce wines known for their complex blending and longer aging. Alice now works with Bruno as Co Director. Cooking was always a passion for fashion executive, Ann Ogden Gaffney, but after surviving two bouts of cancer it became a missio...

Paulette Satur started Satur Farms on Long Island's North Fork in 1997 after a career in wine. Today, with her husband, Chef Eberhard Muller, she oversee farms in New York and Florida which produce sustainably grown lettuces, herbs and other vegetables sold to discerning chefs and consumers. Food Historian Paula Johnson curates culinary exhibitions at Smithsonian's National Museum of American Hist...

Faouzi Issa is winemaker at Lebanon's oldest commercial winery, Domaine des Tourelles (est. 1868) located in the Bakaa Valley. Faouzi's family acquired the winery in the late 1990s. He joined as winemaker after studying enology in France and working at Chateaux Margaux in Bordeaux. Faouzi takes a natural approach to making wines. Sommelier Taylor Parsons of Republique Los Angeles discusses the win...

Rajat Parr made a name for himself as Wine Director at Michael Mina Group in San Francisco including Fifth Floor Restaurant and RN74. He's added "vintner" to his resume as an owner in Seven Springs Vineyard in Oregon and Sandhi and Domaine de la Côte, both in Santa Rita Hills. Baking expert, Washington Post food columnist and award winning cookbook author, Dorie Greenspan, discusses her passion fo...

Conflict Cuisine and Conscious Cuisine show how food politics and policy impact communities and nations. Dr. Johanna Mendelson Forman, Senior Adviser, the Stimson Center & Adjunct Professor, American Univ. School of International Service, teaches "Conflict Cuisine®: An Introduction to War and Peace Around the Dinner Table." Washington DC Chef Nora Pouillon opened the nation's first certified organ...

Blaine Ashley is Founder of New York Champagne Week, Spirit of Cava, Fun with Franciacorta and Prosecco Pop Up, all designed to educate people on drinking bubbles. A 2016 Wine Enthusiast "40 Under 40," Blaine's own Champagne label is Bulle de Reve. Gian Annibale Rossi de Medelana oversees the vast and historic Castello del Terricio in Italy's Maremma where both indigenous and international grape v...

Chef Rick Bayless has brought authentic Mexican cooking to America through his Chicago restaurants (Topolobampo, Frontera Grill, Xoco, Leña Brava), 9 cookbooks, TV shows and specialty foods. Recipient of the 2016 Julia Child Award, Rick discusses his Frontera Farmer Foundation and scholarship program. Todd Schulkin, Executive Director of The Julia Child Foundation, shares the nonprofit's mission t...

Pearls of caviar are prized by culinary connoisseurs. John Knierim, Vice President for Italy's Calvisius Caviar, explains different types of caviar, sourcing and production, sustainable best practices and how to purchase the real deal versus a mislabeled caviar knockoff. Honored as a Wine Enthusiast 2016 "40 Under 40" to watch, New York sommelier and para athlete, Yannick Benjamin, co-founded Whee...

Made in Barbados, Mount Gay, est. 1703, is the world's oldest rum. Mount Gay Master Blender Allen Smith explains the British style of rum and, specifically, the Mount Gay style which includes a new series offering both copper pot and copper column distilled rums. Iowa native and ninth generation farmer and fermenter, Jeff Quint, founded Cedar Ridge Distillery to utilize the state's abundant corn c...

Chef David Waltuck and wife Karen oversaw New York Times Four Star Chanterelle restaurant which served his special style of nouvelle cuisine for 30 years. As Director of Culinary Programs at Institute of Culinary Education (ICE) David now focuses on teaching, mentoring and curriculum development. Food writer, stylist and recipe developer, Adeena Sussman, has collaborated with the likes of Model Ch...

Denmark's Claus Meyer has been called The Founder of New Nordic Cuisine Movement as shown through his TV shows, cookbooks and world renowned restaurant, noma. He's made a presence in New York with Agern restaurant, Great Northern Food Hall, Meyer's Begeri and a social initiative with his Melting Pot Foundation. Italy's Dominga Cotarella discusses her family's Falesco Winery, founded in 1979 by her...

Founder of Nirmala's Kitchen, Nirmala Narine travels the world in search of spices which she sells to top chefs and retailers. Nirmala learned to cook with spices in her native Guyana as a young girl. She is host of the TV show, "Nirmala's Spice World," is author of several cookbooks and runs a farm. Chocolatier Michael Klug oversees creative development for L.A. Burdick handmade chocolates, est.1...

Nancy Harmon Jenkins is a prolific writer and speaker on global foodways. She is an expert on olive oil and Mediterranean cooking and author of numerous books on these subjects. Daughter Sara Jenkins is chef/owner of Porchetta and Porsena in New York City. The duo co-authored "The Four Seasons of Pasta." Each is working on a food project in native Maine. Wine Educator Karen MacNeil is author of be...

Kevin Zraly's Windows on the World Wine School caps a 40 year run in 2016. His bestselling Windows on the World Wine Course book is in its 31st printing. Kevin shares his views on how the wine world has changed, why women have better palates, and the next wine region he wants to visit. The Cakebread family has been making exceptional wines in Napa Valley for over 40 years. Bruce Cakebread discusse...

Two authors with delicious books! Wine marketing maven Lisa Mattson produces an award winning blog for Jordan Vineyard & Winery in Sonoma. But it's in her book, The Exes in My Glass: How I Refined My Taste in Men & Alcohol, where she uncorks her own story and life lessons that read like Love, Loss and What I Drank. In Jessica Tom's first book, Food Whore: A Novel of Dining & Deceit, a young aspiri...

Bill Yosses served as White House Executive Pastry Chef for seven years (Bush and Obama administrations). His foundation, Kitchen Garden Laboratory, teaches food literacy to young people through STEM: Science + Technology + Math Education. Bill is also chef/owner of Perfect Pie artisanal pie making company. Writer Alex Prud'homme shares memories about his great aunt, Julia Child. He is author of "...

Best selling cookbook author, food editor and digital content maven, Tanya Steel was behind the successful launch of the award winning digital lifestyle food brand, Epicurious, as its Editorial Director. She is now Editorial Director for Clean Plates, a food and wellness digital content brand. Tanya worked with First Lady Michelle Obama to create The Healthy Lunchtime Kids Challenge & Kids State D...

Bordeaux vintners Sylvie Courselle, Château Thieuley, and Adrien-David Beaulieu, Château Coutet, represent a new generation of winemakers who are bringing innovations and techniques to address sustainability and produce more affordable, approachable wines. Ann Tuennerman, Founder, Tales of the Cocktail, discusses top trends and topics from this year's event, how her nonprofit supports education, p...

Queen of Creole Cuisine, Leah Chase, oversees family run Dooky Chase's Restaurant in New Orleans' Treme neighborhood. Est. 1941, Dooky Chase's was the first integrated restaurant in the USA and has been a gathering place for political and civil rights leaders, artists and loyal locals and food lovers for 70 years. At 93, Leah stays active in her kitchen and vocal about tolerance and acceptance. El...

Abigail Dierdre Gullo, Bar Chef at New Orleans dining hot spot Compère Lapín, says her theatrical training taught her to listen to customers and interpret their body language to provide the right cocktail, served with her special flair. Ralph Erenzo, co-founder of Tuthilltown Spirits, turned an old grain mill in the Hudson Valley town of Gardiner into one of the first craft distilleries to open in...