Heritage Radio Network On Tour

with Deirdre Heekin (La Garagista Farm & Winery), Saša Radikon (Radikon) and Alberto Anguissola (Casè). Hosted by Simon J Woolf (The Morning Claret). It’s often said that orange wine as a technique obscures both varietal and terroir characteristics. Simon J Woolf presents a panel discussion and tasting with Deidre Heekin, Saša Radikon and Alberto Anguissola where he hopes to persuade you that the exact opposite is the case. Heritage Radio Network On Tour is powered by Simplecast.

with Karl Sjöström (Fruktstereo), Todd Cavallo (Wild Arc Farm) and Polly Giragosian (Aaron Burr Cider). Hosted by Jordan Barry. Cider—from production to consumption—is stuck in between grapes and grain. It is sold both in cans and in wine bottles, dive bars and wine shops. Styles range from hopped “IPCs” to naturally-fermented and orchard-based vinous ciders. But which industry is it more closely aligned with? How might cider overcome its sweet, beer-alternative image to highlight apple varieties, regionality, and terroir? This panel will address the production methods, market, styles, culture, and misconceptions of cider, exploring how producers are using its identity crisis to expand its appeal. Heritage Radio Network On Tour is powered by Simplecast.

Sam Benrubi of The Grape Nation in conversation with with RAW WINE™ founder Isabelle Legeron MW. Heritage Radio Network On Tour is powered by Simplecast.

with Géraud Bonnet (Ferme Apicole Desrochers D.), Emily Campeau (Candide) and Julie Audette (Le Vin dans les Voiles). “A natural wine mecca”, “a capital ‘du bon vivant’”… you’d be forgiven for thinking Paris or even New York. Think again. Montréal is bursting at the seams with restaurants and bars dedicated to the stuff, and there’s a thriving local production scene too. Maybe it’s the abundance of wild food surrounding the city, or maybe its the French heritage, but what is sure is that the Montréalais are all about food and great produce. Join a sommelière, an importer and a mead maker to set off on a tasting adventure, exploring what quintessential Quebec is all about. Heritage Radio Network On Tour is powered by Simplecast.

with Beka Gotsadze (Gotsa Wines), Kim Engle & Debra Bermingham (Bloomer Creek Vineyard) & Manel Aviñó (Clos Lentiscus). Hosted by Sam Benrubi (The Grape Nation). Pétillants naturels (meaning ‘natural sparklings’ in French) or Pet Nats as they are know for short are all the rage, and understandably so. Often delicious and highly quaffable, they are a very accessible bubble alternative to the likes of Champagne. But what exactly is a pet nat? Are they just fun, easy drinkers or capable of complexity, depth and even age? And is it a distinct thing or a generic term for natural bubbles? Hear from a collection of proper pet nat producers from Georgia, Spain and the USA, find out more about how their creations are grown and made and join them for a tutored tasting of the end result. HRN On Tour is powered by Simplecast.

Virginia Wine brought together some of the state's most exciting vintners to pour their wines in one of the most unique formats: speed dating! Lisa Held and Christine Sykes Lowe pull up a chair and spend seven minutes with each featured Virginia winemaker. Winemakers include: Matthew Meyer, The Williamsburg Winery James Batterson, James River Cellars Corry Craighill, Sunset Hills Vineyards Mark Misch, Ingleside Winery Michael Shaps, Michael Shaps Winery Daniele Tessaro, Barboursville Vineyards Doug Fabbioli, Fabbioli Cellars Lee Hartman, Bluestone Vineyard Heritage Radio Network On Tour is powered by Simplecast.

Evrim Dogu is a baker in Richmond. In 2012, he and his sister Evin opened Sub Rosa Bakery, in Richmond’s Church Hill neighborhood. Evrim specializes in wood fired breads made from organic, regional, and heirloom varieties of wheat, corn, and rye. Lisa Held sits down with him to talk about his baking background, and find out how Evrim defines a ‘perfect’ bread. Heritage Radio Network On Tour is powered by Simplecast.

People love to throw around the term “rockstar chef,” but Cheetie Kumar is the real deal. Before opening Garland, her Raleigh, NC restaurant, Cheetie toured the country, playing guitar in bands like The Cherry Valence and Birds of Avalon. Garland serves Indian style dishes, with a nod toward Southern cooking and seasonal ingredients. Caity Moseman Wadler sits down with Cheetie to discuss her background in music and food, and hear about the amazing week she’s had – complete with a profile in the NY Times. Heritage Radio Network On Tour is powered by Simplecast.

The Virginia Museum of History & Culture is owned and operated by the Virginia Historical Society, one of the oldest and most distinguished history organizations in the nation. The historical society cares for a collection of nearly nine million items representing the ever-evolving story of Virginia. Michael Plumb, is the Vice President for Guest Engagement at the Virginia Museum of History and Culture. He sits down with Kat Johnson to discuss the museum’s current exhibitions and its relationship with Fire, Flour & Fork. Heritage Radio Network On Tour is powered by Simplecast.

Kat Johnson sits down with Matt and Ted Lee to talk about the origins of their mail-order boiled peanut company, their Cookbook Boot Camp, and their very exciting forthcoming project, Hotbox: Inside Catering, the Food World's Riskiest Business, which involved the brothers embedding themselves inside the world of Manhattan’s fast-paced catering business. About Matt & Ted Lee Siblings Matt and Ted grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they missed the foods of their hometown and founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts. When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists. Heritage Radio Network is powered by Simplecast.

Lisa Held, the host of The Farm Report, is joined by Warren Brothers, a fifth-generation farmer in North Carolina and Luke Owens, the Chef de Cuisine at Chef and the Farmer. About Warren Brothers Over hundreds of years, the Brothers farmers have grown traditional crops like tobacco, corn, cotton, and wheat, and Warren now grows close to 50 varieties of vegetables using organic practices. His most famous customer is Vivian Howard, who buys his produce for her restaurant Chef and the Farmer and featured him on her popular PBS show, A Chef’s Life. Heritage Radio Network On Tour is powered by Simplecast.

Kat Johnson kicks off Fire, Flour & Fork with a trip to Autumn Olive Farms in the Shenandoah Valley for a “Pig Safari” and picturesque lunch. Clay and Linda Trainum raise heritage breed pigs on their family farm. After starting with Ossabaw pigs, Clay realized he could cross-breed them with Berkshires to create a chef’s ideal pork. They dubbed this new breed the ‘Berkabaw,’ and guests on the outing got to see some of these animals up-close-and-personal. Lunch on the farm was prepared by a team of chefs, with each dish incorporating AOF pork, and wines pairings were provided by Ox-Eye Vineyards. Kat quickly caught up with Clay Trainum, Chef Ian Boden, and Vintner John Kiers about this special afternoon. Heritage Radio Network On Tour is powered by Simplecast.

This episode of HRN On Tour was recorded at the Global Wine Dinner at Washington Prime as part of Norwalk Now’s CRUSH. Host Sam Benrubi spoke to Tony Gagliardo, the proprietor of Northeast Wine Brokers, a wholesale wine business in Connecticut. Northeast Wine Brokers strives to bring small boutique and family owned wineries that have a story to tell to the Southern Connecticut area. Tony curated and provided the wines for the Crush Norwalk Now Global Wine Dinner at Washington Prime. HRN On Tour is powered by Simplecast.

This episode of HRN On Tour was recorded at the Global Wine Dinner at Washington Prime as part of Norwalk Now’s CRUSH. Host Sam Benrubi spoke to Doug Paulding, a figure on the Southern Connecticut wine scene for many years. He contributes regularly to WAG, an online lifestyle magazine in the NY State and Conn. metro area. He is a wine blogger and the author of the "Wine Tasting Journal" a wine logbook to help you keep track of your favorite wines. HRN On Tour is powered by Simplecast.

This episode of HRN On Tour was recorded at the Global Wine Dinner at Washington Prime as part of Norwalk Now's CRUSH. Host Sam Benrubi spoke to Rob Moss, the proprietor of Washington Prime in the SoNo district of Norwalk, CT. Rob hosted the CRUSH Norwalk Now Global Wine Dinner, presenting a four course meal paired with wines. Rob is a local Connecticut boy, and he's been in the business for over 15 years. He opened Washington Prime in 2014, offering prime meats and seafood with an extensive wine list. HRN On Tour is powered by Simplecast.

On October 1st, Les Dames d’Escoffier New York’s held their 4th annual panel event: The Next Big Bite: What We Will Cook, Eat, Drink and Crave in 2019 in Four One-Act "Bites” The evening featured distinguished industry leaders sharing their knowledge during one-on-one interviews covering what’s happening now and what’s next. Featuring: Master of Ceremonies, Joe Yonan, food and dining editor, The Washington Post, cookbook author and editor of “America The Great Cookbook” COOK The Greatest Food Showman Jacques Pépin, world-renowned chef, author and cooking show host The Sweetest Pastry Teacher Gesine Bullock-Prado, owner of Sugar Glider Kitchen, cookbook author and host of Food Network’s “Baked in Vermont” EAT The Food Talk Show Innovator Carla Hall, author of “Carla Hall’s Soul Food,” culinary storyteller and host of YouTube’s “Daily Chop” The Farm Girl Next Door Molly Yeh, cookbook author, host of Food Network’s “Girl Meets Farm” and “My Name is Yeh” blog DRINK The Wine Whisperer Lettie Teague, writer an

HRN’s Communications Director Kat Johnson ends our coverage of Feast Portland by talking true Appalachian cooking with Maya Lovelace, a fellow Southerner, and the chef behind Mae and a forthcoming Meat + Three spot in Portland. Maya describes working for chef stars Sean Brock and Naomi Pomeroy—and tells us why she thought she’d never open her own restaurant. Maya Lovelace is bringing Southern flavors and soulful storytelling to Portland, Oregon. After tours in the legendary kitchens of Sean Brock and Naomi Pomeroy, she followed her heart back to the flavors of her North Carolina home, schooling Portland with generous 10-course Southern Appalachian feasts at Mae. After three years as an award winning pop-up (Eater Young Gun 2016,Eater PDX Chef of the Year 2016, James Beard Foundation Awards Rising Star semi-finalist 2017 and 2018, Zagat National 30 under 30 2017, Star Chefs rising star 2018) Maya is finally opening a brick and mortar location with Yonder, a Southern meat & three with Portland charm, coming

Interested in how to pull off an extraordinary food festival that also benefits a great cause? HRN Executive Director Caity Moseman Wadler gets the low-down on Feast Portland’s past, present and future from Elizabeth Roberts, the Assistant Director of the four-day festival. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

If you want to understand how Portland, Oregon went from a standard steak and pancake town to one of the most envied culinary scenes in the world, tune into the conversation between guest host Eli Cairo of Olympia Provisions and Monique Siu, his former boss and the owner of Castagna and OK Omens. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Dana Cowin catches up with Jim Meehan, a former Food + Wine colleague and bar operator extraordinaire. Listen in for some dish about Jim’s surprising move to Portland from New York City and what’s good and bad about recent changes in the cocktail culture. Plus, find out why Jim would like to see people drink less but drink better. Jim Meehan, a bar owner, spirits and cocktail educator, and author of The PDT Cocktail Book and Meehan’s Bartender Manual, worked at some of New York City’s most popular restaurants and bars including Gramercy Tavern and the Pegu Club, before opening the James Beard Award-winning bar PDT in New York City in 2007, Prairie School in Chicago in 2017 and PDT Hong Kong in 2018. The former editor of Food & Wine Cocktails and Mr. Boston Official Bartender’s Guide, Meehan is a frequent magazine contributor and the curator of the cocktail programs for American Express Centurion airport lounges. He and his family reside in Portland, Oregon where he operates his consulting firm Mixography