Tip of the Tongue

We talk to Heidrun Metzler about her new book, German Heritage Baking: Time- Honored Recipes, Traditional Techniques, and Culinary Secrets. These recipes are not adaptations of German recipes. These recipes are the real German recipes. They are beautiful and delicious. We talk about her award winning cookbook. Listen! It’s on Tip of the Tongue. Heirun Metzler lives on a macadamia nut farm in Hawai...

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises. She has written a book that reflects her travels called Passport to Fla...

This is the second installment in our first ever special series. This series is about the joys and tribulations of starting a new business. In this case it is the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess, the co-owners of the club. In Tip of the Tongue Episode 290, the talked to Josh and Sarah about their plans as they moved toward opening. Today’s podcast finds them...

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises. She has written a book that reflects her travels called Passport to Fla...

Do you have a food or drink item that you make for friends? Does everyone welcome it and encourage you, by suggesting that you bottle or package the product and sell it? Are your lured into fantasies about doing just that? Shawn Ledet of Cajun Smoke Seasoning has acted on those fantasies. He tells us about his journey and about his products. Listen. It’s on Tip of the Tongue. Luciena and Shawn Led...

Like quail? We talk to Brittney Miller of Manchester Farms about their healthy and delicious quail. Brittney’s story involves quail from the time she was a little girl. Now she runs the farm, develops products, and thinks ahead to the future. We talk to her today. Listen. It’s on Tip of the Tongue. They sell quail products including quail eggs. Here is a recipe for Deviled Quail Eggs from their we...

The restaurant industry is hard. Margins are tight. Costs always threaten to become out of control. The workers work nonstop in a stressful environment, whether front of house or back of house. They aren’t highly paid. And the stress may take its toll. And in addition to the mental health issues facing restaurant workers, the economy and the whims of weather, politics, and what’s hip, make job sec...

What does a young man with undiagnosed ADHD and dysexia do with his life? With the help of loving parents Bobby Stuckey is a founder of the James Beard Foundation award and Michelin-starred Frasca Hospitality Group. He is also a master sommelier and cookbook author. He is a long-distance runner. He is a man who has embraced the hospitality industry and been rewarded for it. We talk about his journ...

For those who hate vegetables, those pesky green things on your plate can be more than a nuisance. They are turn you off to even the best of food. Heidi Herman is such a person, trying to be healthy and eat her veggies despite hating the taste of vegetables. She grew with an Icelandic mother who found the array of vegetables available in the US to be not only perplexing, but a disappointment. Now...

If you consider getting dinner on the table intimidating, or a chore, or sometimes you’re just too busy, Rachel Farnsworth offers a world of advice for saving money and cooking quickly. No meal planning for you. No making a grocery list for you. She does it for you, with a great depth of other resources on her website. You can sign up for Cheap Eats and get an email with a weekly menu and shipping...

What do you do when you have allergies or special food preferences or restrictions? Can you eat out or must you prepare everything yourself? Can you trust the restaurant? That is where Foodini comes in. We speak with Dylan McDonnell, one of the company’s founders, about the solutions to these issues that Foodini a ddresses. Listen! It’s on Tip of the Tongue. Get full access to Tip of the Tongue at...

Ed Mitchell is the name that comes to mind when anyone says North Carolina barbecue. This is an encore broadcast of our podcast about his book, Ed Mitchell’s Barbecue. The book was written by the pitmasters Ed and Ryan Mitchell with Zella Palmer.. In the book they tell their story. On the podcast we learn the story of the book as well as the journey into the 21st century. Listen! It’s on Tip of th...

I don’t keep a gratitude journal of all of the wonderful and joyous things I experience every day. Tamar Adler does. And her new book, Feast on Your Life: Kitchen Meditations for Every Day, reveals her moments of awe and gratitude in the kitchen. Tamar is the award-winning author of An Everlasting Meal. (She was awarded by both the James Beard Foundation and the International Association of Culina...

Worried about the high price of food these days? Many people are feeling the pinch of grocery store prices these days. Carol Ann Kates has written a book , Grocery Shopping Secrets, filled with tips on buying and storing and using that food. The book covers fruits and vegetables and meats and fish and cheese. Everything in the grocery. I am thrilled that the book has a wonderful index which makes...

This is the first episode of an intermittent series about the birth and the development of a new project in Evergreen, Colorado, The Hummingbird Club. The project is the brainchild of Sarah and Josh Hess. Their project is a new restaurant that serves brunch every day. It will have a lagniappe hour after the brunch service ends and become a refuge for children after school. You can read the creed o...

Although many modern bartenders find the Ramos Gin Fizz to be a nuisance at best. and more work than it is worth at worst. But that famous drink, invented by Charles Ramos, continues to fascinate us. John Shelton Reed , storyteller, author, and historian of the south, tells the tale of the Ramos Gin Fizz in his new book by that name. John Shelton Reed Want to know more? Listen. It’s on Tip of the...

Product development, sales, marketing, and kitchen design all factor into Gaye Sandoz’ career. From an education as a dietician to her work with companies and her mentoring of those who dream of making a living making food, she has stories to tell. I love the one about packing a frozen brisket in her luggage, much to the confusion of airport security. There is lots to learn from Gaye Sandoz. Liste...

Many people work in stressful environments. It can take its toll on you, leading to unhealthy attempts to find relief from that stress. Drugs and alcohol are high on the list of the types of self-medication that might be pursued.. Southern Smoke, a nonprofit organization that supports people in the hospitality industry from the stress of financial insecurity to mental heath issues. We talk to Cat...

Do you consider a restaurant to be a business? Is the chef an artist or a craftsperson turning out identical versions of the same thing? What is your expectation from a restaurant? Adam Reiser has been a part of the wait staff in many high-end restaurants. He has seen many catastrophes happen. And he shares his experiences and his ideas about guests and guest comportment in his new book, The New R...

When you are looking for a quick way to perk up your cooking, just grab Milk Street Shorts: Recipes That Pack a Punch , a new book from Milk Street . We talk to J.M.Hirsch , James Beard Foundation award-winning writer and Editorial Director at Milk Street about the book and its recipes, with ideas inspired by the library of recipes developed from 10 years of Milk Street. We talk about shortcuts, q...

Dedra Faine is a hospitality maven. But hospitality to her includes love and connection. And when she plans for a public event, these same elements are present. Even if you don’t need her services you can learn abouth her attitudes and priorities from her books. Her new book is A Breath of Grace: Embracing the Spiritual Gift of Hospitality. We talked about this and more. Listen. It’s on Tip of the...

Even thinking about the name - The Obituary Cocktail - carries a touch of romance and a touch of the macabre. That is a tantalizing combination. We speak to Sue Strachan , the author of The Obituary Cocktail , for her authoritative take on the cocktail and other things tinged with absinthe. Sue is also the author of another drinks book, Café Brûlot , about that legendary flaming drink. We discuss...

Starting from her family's kitchen in Detroit, Michigan, Chef Celeste has become a fixture on the food scene in Baton Rouge, Louisiana. She was important to the development of the downtown market. And she has just written a cookbook, Chef Celeste’s Louisiana Kitchen: Simplifying Cajun and Creole Cuisine , which is full of personal stories and delicious recipes. Listen, it’s on Tip of the Tongue. A...

Not many companies that are still operating in the United States were started in the 1700s. Laird and Company is one of them. We have a lively conversation with Lisa Laird Dunn, President and Global Ambassador. She is the 9th generation to operate the business, and her children have joined the company. Imagine 10 generations of apple brandy! Listen to what Lisa has to say. It’s on Tip of the Tongu...

If you want to cook efficiently and make best use of your resources, you will love Mary Bryant Shrader’s The Modern Pioneer Pantry: A Complete Guide to Preserving Food . It will help you eliminate waste and really make use of your resources. You’ll be prepared for disasters and for those days when you have been so busy that you haven’t had a chance to go to.the store. It is a great supplement to h...