Kitchen Chat Podcast Archives - Kitchen Chat: Recent Episodes
Kitchen Chat
Join host Margaret McSweeney for a special Tea Themed episode of Kitchen Chat: A Taste of Luxury, History and Hospitality with the true American Masters of Tea and Hospitality Harney & Sons. Margaret attended the prestigious Chicago Tea Festival, and into a world of refined elegance and storied heritage for an exclusive one-on-one interview with Michael Harney, the Master Tea Blender of the iconic Harney & Sons. Michael Harney is the author of the greatly respected book The Harney & Sons Guide to Tea, a compendium of the fifty-six teas every tea connoisseur should know.
On this special episode, Margaret celebrates the journey of a family-led tea empire that has redefined the luxury of hospitality, exploring the perfect synergy between global sourcing and the art of welcoming with the perfect brew. In 1983, John Harney, Michael’s father, officially launched Harney & Sons. Harney & Sons now reaches tea enthusiasts on all seven continents, including Antarctica. Harney & Sons masterfully blends the finest tea, artisanal quality with a legacy of impeccable service.
ScreenshotMargaret’s conversation with Michael Harney explores how the firm translates their family’s philosophy of “mouth-filling umami” and timeless hospitality into every tin. She also discovers the brand’s most celebrated blends, including the romantic Paris tea and the brisk, high-altitude Havakai Frost, while delving into the nuances of tea sourcing from the gardens of Japan and China.
What is your favorite blend of Harney & Sons Tea?
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Welcome to a special Kitchen Chat® featuring luxury home kitchens. Host Margaret McSweeney returns to one of her all-time favorite locations for this landmark episode: the historic The Brazilian Court in Palm Beach.
Here is a look at our video chat:
Joining Margaret is Stacy McCarthy, CMKBD. As a Certified Master Kitchen and Bath Designer and a Kitchen and Bath Magazine 2025 Innovator of the Year, Stacy’s mastery lies in the “transition”—specializing in seamless interior renovations for families navigating significant life challenges. This episode offers a compelling look at the essential framework of modern design, moving beyond fleeting trends to discuss the resurgence of natural woods, the deliberate use of bold color, and the sophisticated evolution of 1970s-inspired aesthetics.
If you are “reimagining your kitchen,” today’s show will help provide some insights into working with a designer and making your dream into a reality.
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“Cooking is a celebration of life. It’s the purest act of generosity and love.” Chef Robert Gadsby
Welcome, dear foodie friends, to my charming hometown of Barrington, Illinois. I’m your host, Margaret McSweeney, and it is such a joy to welcome you to a very special episode of Kitchen Chat as we celebrate a culinary destination that is truly elevating the spirit of our community.
. I am so honored to feature the visionary Chef and Owner of the new Progressive American restaurant Noe, Robert Gadsby. Many thanks to Quintessential Barrington for introducing me to Chef Robert and Noe.
Impressive, innovative, and intentional are the words that best describe Chef Gadsby’s cuisine, and today we explore the profound emotional authenticity, seasonality, and excellence that elevate every dish he creates.
Take a look at our video chat here:
Although Chef Robert Gadsby has worked with some of the most iconic chefs around the world, his mother and the family’s Victory Garden in England had a major influence on his appreciation of fresh produce and food preparation. The above photo features Chef Robert’s mother, grandfather and sister in the family’s Victory Garden in England.
At the heart of Noe’s mission is a Four Pillars philosophy—Seasonality, Sustainability, Technique, and Community—which serves as a sacred reminder that Progressive American cuisine is a rigorous commitment to both the land and the craft. In this episode, we go behind the scenes to discover how Noe defines the new American palate through a sophisticated global lens. Their culinary identity is masterfully forged by French sophistication, Italian freshness of product—aligned perfectly with the seasonality of the Victory Gardens—and the unwavering Japanese discipline of execution. Most of all, it is defined by a distinct American ingenuity that transforms these influences into something entirely original. Join us as we explore how this soulful intentionality brings a world-class perspective to our Barrington landscape.
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Join Kitchen Chat host Margaret McSweeney as she steps into a sanctuary of bespoke British elegance in the heart of London’s most prestigious neighborhood: The Peninsula London in Belgravia. On this week’s special London Tour ’25 episode with a Taste of Luxury, History and Hospitality, Margaret explores the perfect synergy between architectural grandeur and culinary artistry at The Peninsula London. Superbly situated alongside Hyde Park Corner and Wellington Arch, the hotel masterfully blends classic British design with the Peninsula’s signature Asian grace.
Margaret has a fascinating and delightful conversation with Executive Chef Saravanan Palanipandichamy, exploring how he and his world-class team translate the hotel’s philosophy of impeccable, cross-cultural service onto the plate and home to the two-Michelin-starred Brooklands by Claude Bosi.
Check out our Peninsula video here:
Delicious highlights include: Margaret’s Afternoon Tea in The Lobby with May Wong and Claire Myers-Lamptey, founder of Great British Tea Party.
The Beef Wellington Experience in The Lobby, which brought back special memories for Margaret.
Dinner at Canton Blue, which is the top Cantonese restaurant in London.
Dinner at Brooklands by Claude Bosi, the two Michelin starred rooftop restaurant on the 8th floor of The Peninsula London. The Tasting Menu is outstanding. Here is a photo of an amuse bouche which was served.
It was an honor to meet Chef Claude Bosi at Brooklands.
The Peninsula London is indeed a delicious destination.
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Get ready for what we’re calling the most exciting and anticipated Kitchen Chat episode of the year! Host Margaret McSweeney traveled straight to the heart of the culinary world in New York City to sit down with a true legend: celebrated restaurateur Drew Nieporent, the founder and inspiration behind the Myriad Restaurant Group. The reason for this dynamic, can’t-miss conversation is the release of his insightful and candid new memoir, “I’m Not Trying to Be Difficult: Stories from the Restaurant Trenches“ written with Jamie Feldmar.
Here is a look at our video chat:
This episode, like the book, is an intimate, compelling look at one of the world’s most impactful hosts and multi-talented men in the hospitality industry. From establishing iconic eateries to shaping the entire modern dining landscape through the preservation of the legacy hospitality style, Nieporent’s influence is unparalleled. Join Margaret as she invites Drew to share the stories behind the man—a titan of service, a visionary entrepreneur, and, as you’ll quickly discover, a genuine genius who is one of the kindest people in the industry. (Photo below is when Margaret met Drew in 2015 at the International Association of Culinary Professionals celebration of Chef Jacques Pepin’s 80th birthday).
Drew shares behind-the-scenes stories about how Robert De Niro became a great friend and business partner in launching Nobu. (Photo provided by Drew Nierporent).
Margaret had the honor of meeting Chef Nobu in Miami Beach.
As Ruth Reichl says, “If you go out to eat, you need this book.” Here is a link to the must read “I’m Not Trying to Be Difficult: Stories from the Restaurant Trenches” by Drew Nieporent.
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It’s time for a holiday kitchen confession… I grew up in the South, yet somehow never learned how to make biscuits! Thankfully, my dear friend Chef Carla Hall—along with the wonderful Chadwick Boyd—brought Biscuit Time to this special encore edition of Kitchen Chat.
We rolled up our sleeves at Chicago’s Merchandise Mart, where Chef Jaime Laurita joined us for a fun, flour-dusted biscuit lesson. One bite of a warm, fresh biscuit instantly transported me back to my childhood and the flavors my father used to make with such love.
This is an episode to cherish. With Carla, Jaime and Chadwick as your biscuit buddies, you’ll learn exactly how to create tender, perfect biscuits every single time.
Congratulations to Kevin Boehm on the launch of his compelling book The Bottomless Cup: A Memoir of Secrets, Restaurants and Forgiveness. Margaret McSweeney and Kevin Boehm first met in 2016 at The James Beard Awards in Chicago after their first Kitchen Chat. Kevin is the co-owner and co-founder of the highly acclaimed and award winning Boka Restaurant Group which he started withRob Katz. In 2019, Kevin and Rob were the recipients of Outstanding Restaurateur at the James Beard Awards.
Here’s the link to our video chat with Kevin.
At the 2018 James Beard Awards Red Carpet with Rob Katz, Kevin Boehm and Chef Jaime LauritaIn this Kitchen Chat, Kevin shares the highs and lows of his personal life along with key components of success in his professional life. He also discusses the importance of mental health. You will be inspired by his story and strength.
Here is the link to buy his new book which launches November 4, 2025.
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Host Margaret McSweeney takes us to the Oxfordshire countryside to Estelle Manor, one of the “hottest” destinations in England.
Originally built in 1780 in Georgian style and rebuilt in 1908 in Jacobean style, Estelle Manor sits on 85 acres and is surrounded by 3,000 acres of parklands and gardens. In 2023, Ennismore opened this beautiful property as a private club and hotel.
Here’s a peak at the video:
The kitchen gardens provide a bountiful and beautiful harvest of greens for the salads at the Glass House, one of the hotel’s restaurants. Margaret enjoyed chatting with one of the chefs who was collecting the day’s harvest from the gardener.
The Potting Shed is the perfect place for a morning latte and pastries amongst the lush plants throughout the interior.
Margaret’s friend May and her dogs, Lulu and George joined her for this stay.
They enjoyed a delicious lunch in the private library and dinner at Brasserie.
Margaret especially enjoyed booking the Thermal Journey at the Eynsham Baths, an oasis of relaxation at Estelle Manor. This experience included exclusive access to the Tea Lounge where a tea master prepared a special blend for her. She purchased some tea to continue her wellness journey in Chicago.
ScreenshotSoak up the sun at the Riviera inspired heated pool.
And the evening view is enchanting!
Please click here for additional information about Estelle Manor.
Many thanks to Claire and her Great British Tea Party Facebook Community for the opportunity to share Kitchen Chat on their Facebook Page.
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“Find a great need in a near edge and act upon it to make a difference” as my father always encouraged. This has proven to be a powerful recipe for action, especially for Nancy Brinker, a three-time Ambassador and New York Times best-selling author, and Presidential Medal of Freedom recipient. She launched two impactful charitable organizations from her kitchen table. Nancy is regarded as the leader of the global breast cancer movement. Her journey began with promise to her dying sister, Susan G. Komen that she would do everything possible to end the shame, fear and hopelessness caused by this disease. Since 1982, Susan G Komen Foundation has invested nearly $1.1 billion in breast cancer research. The second charity that Nancy recently founded is the Promise Fund of Florida, which helps ensure that every woman, regardless of her circumstances has access to life-saving cancer resources. She was shocked to discover that 80,000 women ages 18-65 in Palm Beach County do not have health insurance coverage, and 30% of breast cancers are at an advanced stage when diagnosed. Kitchen Chat was honored to sit with Nancy at this very kitchen table where she started The Promise Fund of Florida to discuss an issue that is important to both of us. Nancy and I are breast cancer survivors.
Nancy Brinker and I met at Women’s Entrepreneurship Day Organization (WEDO) event at the United Nations where she was being honored by Wendy Diamond, the founder of the WEDO. During our Kitchen Chat, Nancy and I of course bonded over our love and appreciation of food. She shared highlights from her favorite meals as U.S. Ambassador to Hungary along with her appreciation of her late husband’s accomplishments as a pioneer within the restaurant industry. Norman Brinker was the founder of Steak and Ale and CEO of Brinker International which owns Chili’s Grill and Bar, Romano’s Macaroni Grill and Maggiano’s Little Italy. He is credited for revolutionizing the casual-dining restaurants in the United States.
In a full circle, “hugs from heaven” moment, Nancy invited me to join her for the Women of Distinction awards luncheon in Palm Beach which is hosted by Palm Beach Atlantic University. She of course is a past honoree. What she didn’t realize is that when my father was president of Palm Beach Atlantic University over thirty years ago, he actually helped create this concept of honoring women in the community.
Please help support the Promise Fund of Florida and make an impact for women to have access to life-saving cancer resources. Thank you, Nancy Brinker for finding “a great need in a near edge and acting upon it to make a huge difference.”
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Foodie friends, what are some of your favorite charities that you discuss at your kitchen table?
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“Scotland is a land of mountains, glens, and islands, a land of myth and legend” – Walter Scott
Join Kitchen Chat host Margaret McSweeney as she celebrates the 100th anniversary of Gleneagles, located at the base of the Scottish Southern Highlands. After its grand opening in 1924, media proclaimed that Gleneagles was the “8th Wonder of the World” and called it “The Glorious Playground.”
Tee and Tea are hallmark experiences at this timeless resort. With three championship courses and a nine-hole course, golfers can test their skills amidst the lush landscape. In 1921 (before the hotel opened), Gleneagles hosted their first golf tournament between American and British players, which is considered to be the precursor to the Ryder Cup.
Enjoy Afternoon Tea in Glendevon at Glenagles for a taste of Scottish heritage with a legacy of impeccable service and refined elegance. Margaret especially enjoyed the Centenary Afternoon Tea offered during her stay with savories and pastries representing the culinary highlights during the 100 years, including the Truffled Egg Mayonnaise sandwich made famous in the 1930s in The Ritz.
Explore the verdant grounds and crunch along the paths of the Kitchen Garden, an oasis of produce and botanicals.
Expand your knowledge about Scottish Whisky through a tasting offered at Gleneagles.
Every episode of Kitchen Chat can be heard on all podcast platforms and is NOW available on The Great British Tea Party’s Facebook page.
What are your favorite memories and experiences in Scotland?
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The post Gleneagles: The Glorious Playground of Scotland appeared first on Kitchen Chat.
“Haste ye back” A Scottishsaying
Welcome to a very special episode of Kitchen Chat: A Taste of Luxury, History & Hospitality. Today, we’re traveling to a storybook setting in Scotland. Let’s visit Cromlix, the breathtaking Victorian mansion and five-star luxury country house hotel near Dunblane, owned by tennis legend, Sir Andy Murray and his wife, Kim. This majestic and historic mansion even includes a chapel. Hospitality is engrained in the Scottish culture, and Cromlix exemplifies the graciousness of Scotland. Don your “wellies” and explore the 34 acres of serene countryside including a kitchen garden and a tree swing that invites you back to your childhood.
ScreenshotCromlix welcomes guests with both timeless Scottish heritage and contemporary luxury with resplendent interiors designed by renowned designer Suzanne Garuda. This is a place where every detail tells a story, from the grandeur of its architecture to the warmth of its welcome.
You can reserve an exquisite Afternoon Tea served daily in the Glass House dining area or if your dog accompanies you, the staff will accommodate Afternoon tea in the living room area.
Host Margaret McSweeney sits down with the gracious General Manager, Barry Makin, to discuss the spirit of this magnificent property and the perfected hospitality. “The style of luxury we want to deliver at Cromlix is a relaxed and understated luxury that makes people feel welcome. We want to welcome you into our home and not a hotel,” Makin says. From the tranquil beauty of its grounds to the exquisite dishes crafted with local ingredients, this episode is a masterclass in modern Scottish luxury.
A poignant moment for Margaret was serendipitously meeting a Scottish bagpiper who was walking into Cromlix Chapel to practice before a wedding. As many of you know, Margaret launched Kitchen Chat as a way to honor her late father who was a gourmet home chef, world traveler and accomplished musician. Her dad even loved to play the bagpipes, and his favorite song to play was Amazing Grace. This kind bagpiper in Cromlix Chapel played Amazing Grace for Margaret.
Screenshot“Haste ye back,” a Scottish phrase meaning “You are always welcome to return” reflects the depth of hospitality at Cromlix. I look forward to one day returning to this cherished place.
Remember, every episode of Kitchen Chat can be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook.
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The post Cromlix: A Luxury Country House Hotel in Scotland appeared first on Kitchen Chat.
Welcome to a special edition of Kitchen Chat: A Taste of Luxury, History, and Hospitality. Host Margaret McSweeney takes you to the heart of London’s Mayfair, a place synonymous with timeless elegance, to visit the incomparable Brown’s Hotel, a Rocco Forte Property.
Brown’s is more than just a hotel; it’s a living piece of history, where the past whispers from every corner. Founded in 1837, this is London’s very first hotel, and its legacy is rich with stories. It’s where Rudyard Kipling wrote The Jungle Book, and where Alexander Graham Bell made Britain’s first-ever telephone call. Today, this historic landmark has been impeccably reimagined, blending its iconic heritage with a modern culinary spirit.
Here’s a look at our video:
This episode will feature highlights from Margaret’s Kitchen Chat last summer with her friend, Chef Ross Sneddon, Regional Executive Pastry Chef for Rocco Forte (including The Balmoral and Brown’s Hotel). During her visit to London this summer, Margaret and May Wong visited with Chef Ross to sample the popular Mayfair Bun which is now available at Brown’s.
Inspired by centuries of British baking tradition yet entirely its own, the Mayfair Bun is a delicate
balance of indulgence and restraint. Baked in beeswax, draped in honey, and dusted with floral bee
pollen, it offers a subtle sweetness that lingers without overpowering. The honey used in the Mayfair Bun is sourced from the award-winning Rhug Estate in North Wales,
where bees forage freely among wildflowers in the Dee Valley. The result is a naturally floral honey
with subtle notes of citrus and heather.
This pastry is a tribute to the hotel’s address at 33 Albemarle Street in Mayfair. Each Mayfair bun features 33 delicate layers of pastry and only 33 of these buns are baked and sold each day, with £1 from each sale benefiting Bees for Development, a charity dedicated to beekeeping and biodiversity.
Get ready to experience the perfect blend of luxury, history, and hospitality as we celebrate a true London icon.
Remember, every episode of Kitchen Chat can be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook.—-
The post Brown’s Hotel and the Mayfair Bun appeared first on Kitchen Chat.
“I like to think that whatever you cook indoors. you can cook it even better outdoors” Meathead
On this special episode of Kitchen Chat, host Margaret McSweeney visits the living legend of grilling in his kitchen for an insightful conversation and a Masterclass on one of America’s most revered traditions. She is joined by the celebrated pitmaster, culinary scientist, and seminal voice in outdoor cooking, Meathead, author of the landmark book, “The Meathead Method: A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes.”
This episode presents an inspiring approach to the craft, intricate science and storied history of American barbecue. In a conversation that brings the experience of cooking outdoors to life, Margaret and Meathead delve into the rich History and cultural significance of this culinary art form, examine its central role in American Hospitality, and dissect the scientific principles that create an irresistible, craveworthy Taste experience. It’s a discussion that defines the true Luxury of culinary mastery—where technique, precision, and passion converge to inspire and elevate a beloved tradition.
Join us for a compelling exploration of the art, soul, and science of outdoor Summer cooking.
Remember, every episode of Kitchen Chat can now be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook. And of course, Meathead talks about flavoring smoke on the grill with tea.
Savor the day!
The post The Meathead Method: The Art, Soul and Science of Outdoor Cooking appeared first on Kitchen Chat.
On a truly ‘fashionable” episode of Kitchen Chat: A Taste of Luxury, History and Hospitality, host Margaret McSweeney brings us to the runway of a philanthropic fashion show in Chicago to benefit WINGS Program Inc, whose mission is to provide housing, integrated services, education and advocacy to end domestic violence. Margaret serves on the Leadership Advisory Board for this impactful non-profit.
Joining Margaret is a special guest whose name is synonymous with fashion, vision and style and now delicious cocktails: world-renowned fashion photographer and television personality, Nigel Barker. Margaret was especially delighted to meet Nigel as both she and his wife grew up in Alabama.
Check out our video chat here!
Nigel shares the story behind the launch of his latest creation, The Barker Company Espresso Martini. Nigel and his business partner, Philippe Roederer have launched this product in the United States (check website for locations) with plans to expand internationally. Philippe has successfully introduced Veuve Cliquot and Voss to the U.S. market in his past roles. This summer, Margaret had the delightful honor of meeting Philippe Roederer at the Chicago launch party at The Gwen for The Barker Company Espresso Martini.
Almost two years in the making, this meticulously crafted beverage is designed to be an unprecedented and elevated experience. Nigel reveals the passion and precision required to develop what is being called the “Most Fashionable cocktail” in the world—and the #2 most popular cocktail ordered today.
This conversation is a perfect blend of worlds: the Luxury of high fashion and premium spirits, the History behind a carefully built brand, and the profound Hospitality of giving back to the community. Tune in to hear how a master of the visual arts applied his discerning eye to create a taste sensation. Join us for a conversation where glamour meets giving, and style is served in a glass.
Remember, every episode of Kitchen Chat can now be heard on all podcast platforms and NOW heard on The Great British Tea Party on Facebook. Speaking of tea, I think the next product that Nigel and The Barker Company should launch is a Matcha Martini!
Savor the Day and Savor the Sip!
(Please remember to drink responsibly and only if age 21 or over).
The post Fashion Icon Nigel Barker Launches an Espresso Martini appeared first on Kitchen Chat.
On this very special episode of Kitchen Chat: A Taste of Luxury, History and Hospitality, host Margaret McSweeney takes us on a sweet, very personal journey home. Broadcasting from the vibrant culinary heart of her beloved hometown, Birmingham, Alabama, Margaret has a Kitchen Chat with Leigh Sloss-Corra, the dynamic Executive Director of The Market at Pepper Place. Margaret and Leigh are both members of Les Dames d’Escoffier and first met during the International Association of Culinary Professionals (IACP) conference in Birmingham. Margaret serves on the board for IACP.
Here’s a look at our video chat:
The Market at Pepper Place is celebrating its 25th anniversary and is a thriving farmer’s market place which serves as the city’s epicurean epicenter. The Market at Pepper Place is a brilliant example of striking the perfect balance between urban renewal and a testament to the power of local Southern food roots and artisans Birmingham is world renowned for. Leigh’s sister, Cathy Sloss Jones was an integral part of launching this farmers’ market along with Chef Frank Stitt and Chef Franklin Biggs who realized that something needed to be done to ensure the ongoing viability of Alabama farmers and locally sourced food. Each weekend, guests can enjoy a cooking demo. Margaret was quite impressed with the international flavors at this market. A native of Nepal, Prarthana Pandey, owner of Dalle Momo cooked dumplings and flavorful dipping sauces to sample.
Margaret and her childhood friend, Melanie sipped refreshing Thai Tea and Butterfly Pea Tea from Tay’s Tea.
In a conversation that beautifully encapsulates the show’s pillars, Margaret and Leigh explore the rich History of the Pepper Place district, its transformation from an industrial hub to a culinary focused cultural landmark.
Many thanks to Great British Tea Party for sharing this post. Something that the GBTP community will love is that the Birmingham Museum of Art owns the largest collection of Wedgewood outside of England. Definitely a great place to visit on a trip to Alabama.
What is your favorite feature at your favorite farmers’ market?
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On this very special episode of Kitchen Chat: A Taste of Luxury, History and Hospitality, Host Margaret McSweeney sits down with Claire Myers-Lamptey, the visionary founder of the Great British Tea Party (GBTP), for a landmark conversation and announcement. Margaret’s friend,May Wong, founder of Miss Darcy’s Adventures introduced them during Margaret’s trip to London during their Sixteen Afternoon Teas in Sixteen Days adventure. Afternoon Tea is a true taste of luxury, history and hospitality.
Here is our video chat!
Through their shared passion for the rich traditions of afternoon tea, Margaret and Claire celebrate the global success of the GBTP, a global community Myers-Lamptey built which now connects nearly 300,000 enthusiasts worldwide, and to make a very important announcement.
Kitchen Chat will now also air on Great British Tea Party’s Facebook page. The strategic partnership and friendship will provide the GBTP’s global community with direct access to new Kitchen Chat episodes. This collaboration officially unites Kitchen Chat’s award-winning decade of culinary storytelling with the GBTP’s dedication to history, elegance, and connection. The collaboration, celebrated by the two founders on-air, marks the beginning of a new and exciting chapter.
The post Great British Tea Party and Kitchen Chat: A Taste of Luxury, History and Hospitality appeared first on Kitchen Chat.
Join Kitchen Chat host Margaret McSweeney as she visits the truly sparkling Baccarat Hotel New York. Margaret is known to spotlight the brightest and most brilliant examples of Luxury, History, and Hospitality, and this hotel, a stunning blend of heritage and modern opulence aptly fits this description.
Opened in 2015, this Manhattan gem is the first hotel from the legendary 260-year-old French crystal house, Baccarat. Conveniently located across from the Museum of Modern Art, each detail of the hotel beautifully reflects the artistry and whispers the timeless elegance of Baccarat crystal.
Here is my video chat with Chef Biju:
Chef Ashfer Biju, the exceptional Food and Beverage Director/Executive Chef at Baccarat, reveals the passion behind the luxury guest experience and the meticulous artistry poured into the renowned Afternoon Tea service in the Grand Salon in addition to the elevated culinary options throughout the hotel. The presentation of the three tiered Baccarat crystal stand displaying the tea sandwiches and pastries is most memorable. Each type of beverage glass on the table is Baccarat crystal, and this elegant tradition continues in the the hotel rooms, where only Baccarat crystal glasses are provided.
Discover the Baccarat Hotel New York’s sophisticated culinary scene. This hotel beautifully marries French elegance with modern luxury. The Baccarat Hotel New York isn’t just a place to stay; it’s a landmark of New York glamour, where a rich history of artistry meets a true passion for hospitality.
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“Kimchi is more than just a trendy food item. Kimchi is a Korean person’s identity. It’s our pride and it’s a staple of our cuisine because it’s the only food that got Koreans through the harsh winter months, got us through the wars, the Japanese occupation and the Korean War.” Sarah Ahn
On this Special Edition of Kitchen Chat: A Taste of Luxury, History, and Hospitality, join your host, Margaret McSweeney, as she welcomes the celebrated cookbook author, Sarah Ahn of @ahnestkitchen on Instagram. Sarah and her mother Nam Soon Ahn co-wrote a heartfelt and acclaimed cookbook,Umma: A Korean Mom’s Kitchen Wisdom and 100 Family Recipes. In Umma, Sarah and her “umma” (mother) memorialize and share a rich exploration of Korean culinary heritage, family traditions that celebrate Korean culinary culture and hospitality, as well as the historical perspective of one of the world’s oldest culinary traditions.
Here is our video chat:
Join Margaret as she invites Chehn to share the heart of Umma, uncovering its significant history, treasured family narratives, and the traditions of hospitality woven throughout the book. Together, they will explore the art of preserving culinary traditions and the luxuriousness of comfort found within the simple, authentic flavors of her own Korean mother’s kitchen. Prepare to be immersed in a conversation that promises a true taste of history, served with the warmth and generosity of Korean hospitality. A true taste of luxury is sharing a meal with family and friends and celebrating the culinary traditions of loved ones.
Comfort, Dasida beef stock powder, Spam, Styled Food Shot, beef franks, fermented, gim, pork bellyComfort, Dasida beef stock powder, Spam, Styled Food Shot, beef franks, fermented, gim, pork bellyKimchi is an inherent part of Korean cuisine and honors the country’s heritage. This dish also offers several health benefits that include probiotics. Kimchi grilled cheese is a nod to the past and a taste of the present. Sarah shares this recipe in her book. She says it was surprisingly one of the most difficult recipes to develop but one of the easiest recipes to prepare. The secret is to use munster cheese, sourdough bread and re-seasoning the kimchi before serving. Many thanks to Sarah Ahn and her team who graciously shared the recipe for Kimchi Grilled Cheese from the new cookbook, Umma:
Styled Food Shot, YasikKimchi Grilled Cheese김치그릴치즈
Serves 1
Total Time 30 minutes
Sarah 세라
Thanksgiving has always meant a trip to Costco with Umma to purchase their premade holiday foods. Of these, one staple we never skip is their macaroni and cheese. It’s creamy, cheesy, and comforting—a perfect complement to our annual Thanksgiving meal. Despite our love for this dish, my family never quite manages to finish it all on Thanksgiving Day. Of course, as with many other leftovers, Umma has found a way to bring the macaroni and cheese back to life after the holiday by pairing it with kimchi. The spicy kick of the kimchi elevates the creamy richness of the mac and cheese to a whole new level. It’s now a ritual in our household to enjoy them together after every Thanksgiving—a fusion of comfort food and Korean flavors that we cannot get enough of. Inspired by this family tradition and its delicious blend of traditional American and Korean foods, Umma and I endeavored to create a kimchi grilled cheese sandwich that celebrates this pairing. Our recipe brings together the rich and gooey goodness of melted Muenster cheese with the spicy, tangy flavors of kimchi, sandwiching them between buttery griddled sourdough bread slices. For even more depth, we include a layer of chopped green onion, along with a blend of seasonings.
Umma’s Kitchen Wisdom
A sturdy bread, such as sourdough, is ideal here to prevent the sandwich from becoming soggy. I use well-fermented Mat Kimchi (Cut Napa Cabbage Kimchi) to make this dish. If you wish to use store-bought kimchi instead, look for a well-fermented kimchi in the refrigerated section of the grocery store. Labels will not always specify “fresh” or “wellfermented,” so here are some clues to help figure it out: The jar should contain wiltedlooking vegetables with muted, darkened color, surrounded by a thin juice. The texture will appear softer than fresh kimchi, and when you taste it, there will be a pronounced tangy sourness that comes from the longer fermentation. When measuring out the kimchi, simply pick it up with tongs with the juices intact.
Ingredients
2 tablespoons salted butter, divided
½ cup (100 grams) well-fermented cabbage kimchi, chopped fine
2 teaspoons sugar, plus extra for sprinkling
½ teaspoon fish sauce
½ teaspoon gochugaru
¼ teaspoon Dasida beef stock powder
2 (½ ‑inch-thick) slices sourdough bread
3 slices (61 grams) Muenster cheese, halved
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
2 green onions, chopped fine
Directions
1. Melt ½ tablespoon butter in a 12‑inch nonstick skillet over medium-high heat. Add the kimchi and cook, stirring occasionally, until heated through and it begins to sizzle. Stir in the sugar, fish sauce, gochugaru, and Dasida powder and cook until the liquid has just evaporated, about 1 minute. (Don’t let the kimchi dry out.) Transfer the seasoned kimchi to a small plate and set aside. Wipe the skillet clean with paper towels.
2. Melt half of the remaining butter in the skillet over medium-high heat. Add the bread slices and swirl them around the skillet to coat them in butter on the first side; transfer the bread to a separate plate. Repeat melting the remaining butter and coating the second sides of the bread slices. Continue to toast the bread on the second sides until just golden brown and crisp, about 1 minute.
3. Reduce the heat to low and flip the bread slices. Arrange the cheese evenly on top of the bread slices, then sprinkle with the garlic powder, onion powder, and pepper. Sprinkle 1 slice of the bread with the onions, then neatly arrange the seasoned kimchi on top. Place the second slice of bread over the kimchi, cheese side down. Using a spatula, gently press down on the sandwich to help seal it. Cover and cook until the cheese is fully melted, about 2 minutes, flipping the sandwich halfway through cooking. Transfer the sandwich to a wire rack and sprinkle with sugar on both sides to taste. Garnish the sandwich with any green onions that fell out into the skillet. Slice and serve.
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Welcome to a very special edition of Kitchen Chat, where we meet an award-winning U.K. Master Chef and delve into his legendary world of luxury, history, and hospitality. I’m your host, Marga I want to McSweeney, and I’m delighted to take you on a spectacular journey to Loch Lomond, Scotland.
Today, we’re visiting Cameron House, a historic baronial stone castle nestled on the shores of Loch Lomond. This renowned resort has a rich history, hosting dignitaries and royalty over the centuries. Join me as we explore its luxurious amenities, appointments and ambiance from its award-winning spa to its exquisite dining options. My dear friend May Wong and her dogs joined me on this journey.
Our special guest today is the humble, remarkable, and passionate Chef Rohan Wadke. He has been instrumental in elevating Cameron House’s culinary offerings, earning the resort prestigious accolades, and drawing discerning guests from around the world. Chef Rohan, generously shares insights into his culinary journey, his innovative dishes, and the sustainability initiatives he’s championing at Cameron House.
Prepare to be captivated by the enchanting atmosphere of Cameron House and the culinary artistry of Chef Rohan. Let’s embark on this gastronomic adventure together.
Savor the day!
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“The table becomes the bridge to our cultures.” Caryn Antonini
My dear friend, Caryn Antonini is a culinary ambassador who reminds us that food is what connects us around a global table. Influenced by her father and worldwide travels, Caryn has launched Cultivated by Caryn, a podcast and radio show to share her love of cooking, dining and bridging cultures. She also did a TedX Talk about the Language of Food
After being introduced by our mutual friends, Max Tucci and Jennifer English, Caryn and I met in person last summer while we were both in the South of France. We explored the outdoor food markets in Saint Tropez, dined at the historic Cafe Senequier and met again in Palm Beach for a Kitchen Chat and a lunch at Cafe Boulud at The Brazilian Court with my friend, Nancy Davis, founder of Race to Erase MS.
Here’s a look at our video chat:
Caryn and I are both honoring our late fathers who made the world a little smaller through their global palates.
Caryn emphasizes the importance of sharing one’s heritage through family recipes and to make the time to sit down with others to share a meal.
Here is her family recipe for Springerle Cookies.
Springerle Cookies
These beautiful, traditional anise flavored cookies originated in Germany many centuries ago, made of a few simple ingredients and shaped with wooden or clay molds. My Danish grandmother used to make these cookies every year at Christmastime and send in large silver tins.
Ingredients:
4 eggs
1 lb (about 4 cups) sifted confectioner’s sugar
20 drops anise oil
4 cups all-purpose flour, sifted
1 teaspoon baking soda
Crushed anise seeds
With a hand blender, beat eggs until light. Gradually add the sugar and continue to beat on high speed for about 15 minutes or until mixture resembles soft meringue. Add anise oil.
Sift together flour and baking soda. Gradually blend into the sugar mixture on the lowest speed.
Cover the bowl tightly with aluminum foil or plastic wrap for 15 minutes – this allows for easier handling.
Divide dough into thirds. On a lightly floured surface, roll each piece into an 8-inch square, a little more than ¼ inch thick. Let stand for 1 minute. Dust springerle rolling pin or mold with flour. Roll or press hard enough to make a clear design. With a sharp knife, cut the cookies apart at the seams. Place cookie shapes on lightly floured surfaces. Cover with a dishtowel and let stand overnight.
Preheat oven to 350F
Grease cookie sheets and sprinkle each with 2 – 3 tablespoons crushed anise seeds. Brush excess flour off the bottom of cookies. With a finger, rub the underside of each cookie with cold water and place on cookie sheets. Bake at 300F for 20 minutes or until cookies become a light straw color.
Enjoy!
What are some of your favorite family recipes?
Savor the day!
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Emmy Award Winning Actor and Daytime TV’s favorite villain, Thaao Penghlis, recently released his cookbook: “Seducing Celebrities One Meal at a Time.” This Australian-born Renaissance Man has traveled the world and hosted memorable dinner parties in his Hollywood Hills home with high profile celebrities. While this cookbook imagines the perfect meals for celebrities he has met, his actress friend Doris Roberts once wrote a thank you note praising his meticulous detail to the ambiance, food, and presentation.
Kourabiedes literally changed his life. While Thaao was working as an apprentice at an art gallery in Manhattan, Jacqueline Kennedy knocked on the door. The gallery owner was out to lunch so Thaao invited then Mrs. Kennedy to have some tea and kourabiedes which he had baked. How ironic that the son of Greek immigrants would serve Greek wedding cookies to the future Mrs. Onassis. Of course the featured entree that Jacqueline Kennedy Onassis inspired was Thaao’s Moussaka. recipe (See below for recipe). He shares his delicious touches to this Greek dish including shiitake mushrooms and peeling the eggplants to remove any bitterness. Thaao also highlights delightful stories about other celebrities during our Kitchen Chat.
Thaao hosts a podcast called “Thaao Penghlis’ Lost Treasures,” a thrilling detective story-style exploration of Greece’s greatest contribution to the world’s literature, the poet Homer.
Here is Thaao’s great wisdom for life and success.
- Never allow people to be the leaders of your life or tell you what’s next. I believe you plant your own seeds and trust.
- If someone’s not opening the door, it’s meant that you look elsewhere. Don’t let them be your dominant in the ways they’ve taken you away from something. Out create them.
- Make your life great. Don’t shortchange it. Don’t let people dismiss you. If they do it means that you have just been blessed by someone who has let you go onto another side of your track.
- Be the cause and not the effect.
Enjoy the great recipes and stories in Seducing Celebrities One Meal at a Time. Here is Thaao’s recipe for Moussaka in his cookbook.
INGREDIENTS
6 medium size eggplants 3 pounds ground beef 1 large onion salt and pepper 4 tablespoons Herb de Provence 2 large garlic clove, finely minced 1 pound canned sliced tomatoes 3⁄4 quarters cup tomato puree 1 pound sliced mushrooms 6 tablespoons flour white pepper 4 cups hot milk 6 eggs 3 cups grated Parmesan cheese 3 cinnamon sticks
INSTRUCTIONS
Peel all the eggplants as I found the skin could be bitter. Slice thinly and pan fry lightly in olive oil. Set aside in a colander to drain the oil and cover. In a large pan brown the mincemeat in olive oil. When done, cover the meat so it does not dry. Take the chopped onion and garlic and lightly brown adding salt, pepper, pepper and salt. Stir and add the chopped mushrooms until done. Mix in the sliced tomatoes and the tomato purée. Cook together for ten minutes and finally add the mincemeat and sticks of cinnamon. Cover and slowly cook for an hour, stirring every fifteen minutes.
In a large baking pan place a layer of eggplant until the base
is covered. Cover entire pan with the meat mixture and pour Parmesan cheese across the top. Repeat the process three times until the layer reaches almost the top of the pan.
The Béchamel sauce begins with melting a stick of butter and
at the same time heat the milk so it will be ready with the final stage of the sauce. Add salt and pepper along with the flour stirring constantly so the paste doesn’t stick. Slowly pour the hot milk into the mixture and keep stirring so it won’t curdle. Beat up the eggs and add one cup of the sauce into the eggs and mix it together thoroughly. Add the egg mixture into the sauce stirring quickly and then turn off the heat.
Add the Béchamel sauce over the top of the pan, covering the entire layer, and generously sprinkle over the Parmesan cheese.
Bake the Moussaka for an hour. When the top is golden brown remove and let stand for a minimum twenty minutes.
Sprinkle finely chopped parsley over the dish, cut in squares and serve. I sometimes will place the Moussaka over a helping of mashed potatoes with a Greek salad comprised of Arugula, sliced watermelon, Serves 11
Savor the day!
The post Thaao Penghlis: How Kourabiedes (Greek Wedding Cookies) Changed His Life appeared first on Kitchen Chat.
Celebrity Chef Dave White recently released his first cookbook “Salted:A Recipe Book with a Story to Tell.” This new book spotlights 50 of his favorite recipes and adventurous travels (photos included) around the world.
Check out our video chat below.
Before he was the chef on Bravo’s “Below Deck Mediterranean,” Chef White cooked in some of the finest kitchens in London and Paris and was a top competitor skier. In the book’s endorsement, Captain Sandy Yawn writes that Chef White “was the best chef on Below Deck Med.” With mountaintops and valleys in his life, Chef White shares how cooking saved him. He is a big advocate for mental health and openly speaks about his own challenges.
Having grown up near London, Chef White has a passion for Fish’n Chips and hopes to one day open a restaurant. Meanwhile, he continues his culinary adventures on land and sea. Recipes from his cookbook Salted: A Recipe Book with a Story to Tell include Grilled Salmon (pictured above), Charred Basque Octopus and many other tastes from around the world.
Here are Chef Dave’s top tips for the home chef:
- When you are cooking, it needs to be fun. I never write lists when I go shopping. See what’s fresh and organic and what they brought in that morning. Then create something around that ingredient.
- Season fish and meat treating them both the same. Let it set out for an hour before you cook it.
- Bread doesn’t have to be complicated. Just get good flour, all purpose and some quick yeast. Put it together in one pot, warm water, rest and a tiny bit of sugar. Don’t overthink. Let it proof once and just bake it at a high heat. It really isn’t that complicated.
A bonus tip from Chef Dave White is to use Maldon Sea Salt from Cornwall.
What is your favorite salt?
Savor the day!
The post Celebrity Chef Dave White Sets Sail with “Salted” appeared first on Kitchen Chat.
Monica Rothgery, former COO of KFC US, part of Yum Brands, shares inspiring lessons about excellence along with surprising insights into fast food kitchens. Monica’s recent book, “Lessons from the Drive-Thru: Real Life Wisdom for Frontline Leaders” goes beyond optimal team management practices and provides great advice for everyone who is pursuing excellence in their lives.
A great tip to attract and retain loyal employees and to create an environment where team members feel valued is to invest both monetary and relationship capital. Engagement is essential. Take the time to learn about your team members and always show respect. The team members impact the customer experience. Monica’s advice to optimize customer service is to not overreact or take things personally. She taught her team members to respond to a frustrated customer by saying: “That shouldn’t have happened. Let me fix it for you.” That validating response can help diffuse emotions. Her customer service tip can be applied in many home or business life situations. She emphasized that frontline management greatly impacts people, not only the team members but also the customers. Many first jobs are at fast food restaurants. Management needs to realize that they have the power to positively change lives.
You may be surprised to learn about the time and effort KFC and Yum Brands take to innovate new flavors and offerings. The Food Innovation Team even studies trends in fine dining as part of their innovation and creation approach. Chicken and Waffles and Nashville Hot are examples of this practice.
Bottom line, Monica encourages everyone to increase the top line of life, i.e. finding and doing the things that bring joy. She recommends writing down what depletes you and what brings you joy and fulfillment and to focus always on the joy. Monica reminds us that abundance follows joy.
Savor the day!
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Thanks to Executive Pastry Chef Riccardo Meniccuci and his team, Beverly Wilshire is a sweet destination, especially during Oscars Week. This year’s amenities included a film projector made of Valrhona Manjari, a luxury chocolate, in addition to a thoughtfully designed and braided croissant representing the team of talented people required to create a film. And of course it was topped with gold!
Beverly Wilshire, a Four Seasons Hotel, has a long history within the entertainment industry. This luxury hotel opened in Beverly Hills in January of 1928. The Beatles even held their first press conference in the Champagne Room.
Here’s a look at our video chat:
And who can forget the iconic movie Pretty Woman starring Julia Roberts that featured Beverly Wilshire. Several menu items at The BLVD recognize the film including The Pretty Woman Cocktail, and Chef Meniccuci created a chocolate stiletto amenity as a nod to the movie, too.
Chef Meniccuci is a Food Fashionista. He grew up in Florence, Italy where many of his family members are fashion designers. He brings that same talent and aesthetic in designing the exquisite desserts at Beverly Wilshire along with a Michelin-starred culinary background.
Here are Chef Meniccui’s three top tips for the home pastry chef:
- When you make pastry cream, you don’t need to boil your milk. It’s very important. Otherwise you cook the proteins of your milk and it tastes different.
- Always mix your dry ingredients with a whisk so you don’t have chunks of flour in your mix.
- Don’t ever feel afraid to leave your comfort zone. There is no losing or winning, only trying.
Beverly Wilshire is one of my favorite hotels in the Los Angeles area to stay and to host events. This historic place provides a taste of luxury at every turn, and their staff is professional and always willing to accommodate and personalize your experience. The BLVD staff even printed customized keepsake menus just hours before a pre-Taste Awards party that I hosted to honor my friend, Lisa-Renee Ramirez, Emmy-Award winning executive producer, director and creator for Allen Media Group.
Thank you, Beverly Wilshire and Chef Menicucci for this Kitchen Chat along with the photos you provided.
Thank you, foodie friends! What are some of your favorite destinations?
Savor the day!
The post Executive Pastry Chef Riccardo Menicucci: A Taste of Luxury, History and Hospitality at Beverly Wilshire, a Four Seasons Hotel appeared first on Kitchen Chat.
As we await the beautiful produce that will soon be arriving at our Farmer’s Markets, I thought it would be a good time to celebrate Spring with this encore piece featuring Alice Waters. Always remember to take a moment and Savor the Day!
Margaret McSweeney and Alice WatersChef Alice Waters is a counterculture culinary hero who has helped pioneer the farm to table movement in the United States at her iconic restaurant Chez Panisse. At age four, she won a costume contest dressed as “Queen of the Garden” that featured produce from her parents’ Victory Garden. This win was just a mere glimpse into her future as an award winning chef, cookbook author, philanthropist, activist and advocate for sustainability and freshly grown produce.
Recently, Chef Alice Waters graciously greeted me at her Chez Panisse office in Berkeley. A lovely glass teapot sat atop the small round table. She had filled the teapot with her favorite recipe from the garden — fresh mint with hot water. We sipped and chatted about her latest book Coming to My Senses: The Making of A Counterculture Cook. She shared stories and lessons from her edible education including life changing moments in France when she discovered the incomparable tastes of the farmers markets, including les fraises des bois (strawberries from the woods). Chef Alice Waters brought back the literal and figurative seeds that would become the harvest of a delicious revolution. The actual seeds she planted in her backyard at Berkeley were the ingredients of a Mesclun Salad originating in Provence, France. Almost every dish at Chez Panisse has a little salad. Chef Waters explains, “A salad punctuates something that is rich and brings balance to the plate.”
Her favorite quotes include: “The destiny of nations depends upon the manner in which they were fed” Brillat-Savarin and “We are what we eat.” Chef Alice Waters explains that “When you eat fast food, you eat the values of the fast-food culture – that farming and cooking are drudgery. Food is something precious and should not be wasted.” Her passion for sharing this lesson with others, especially children, became the impetus of The Edible Schoolyard Project. Chef Waters emphasizes a key tenet to an edible education: “Don’t ever compromise the idea of sustainability. That’s the bottomline.”
Here are three tips from Chef Alice Waters for the home chef:
- “It’s important to cook everyday.” Take the time to make point of sitting with friends or family and gather for a meal at the table.
- “Support the farmers’ markets. It’s important to give the money directly to the people who grow the food.”
- Plant something whenever you can. That’s so important for the planet.”
Here is a link to her latest book: Coming to My Senses: The Making of A Counterculture Cook
Savor the day!
The post Chef Alice Waters – Queen of the Garden Encore appeared first on Kitchen Chat.
“Latin American Cuisine is like a house. I see Mexico as the front door with all the dishes we are most familiar with. But once you open and walk through that door, you can see twenty other kitchens full of food, vibrancy and amazing ingredients.” Sandra Gutierrez
Sandra Gutierrez and I met in the White House Garden in 2015 during an International Association of Culinary Professionals conference. We have become dear friends throughout the years on our respective culinary journeys. Sandra has written four cookbooks and is an award-winning journalist. In 2019, her work was recognized as part of the permanent FOOD exhibition at the Smithsonian National Museum of American History. On September 15, 2021, in celebration of Hispanic Heritage Month, Sandra was honored by the Smithsonian Institute as a Woman to Know and one of seven Latinas Who Shaped American Culture.
Sandra Gutierrez is known as The Julia Child of Latin American Cuisine. Just as Julia brought authentic French recipes to the home cooks in America, Sandra has brought authentic recipes from Latin America to the homes cooks in America. Further uniting them in culinary history, Julia and Sandra even share the same publisher, Knopf. Sandra’s new book, “Latinisimo: Home Recipes from the Twenty-One Countries of Latin America” is the book she has had in her heart for thirty years. During our Kitchen Chat, Sandra provides insights into and recipes reflecting the cultural fusion through food across Latin America. She begins in her grandmother’s kitchen in Guatemala and takes us on a delicious journey of shared ingredients that are prepared in ways that reflect the uniqueness of each country throughout Latin America. Sandra explains how the recipe for Lomo Saltado, the national stir-fry of Peru, depicts cultural culinary fusion with ingredients from Inca (potatoes and tomatoes) beef tenderloin (loco) brought by Europeans and soy sauce (sillao) from Asia.
On a side note, I especially enjoyed the Brazilian recipes in Sandra’s cookbook. During my graduation school days, I actually lived in Rio de Janiero and enjoyed eating the fejoida and other delicious meals there. As the Brazilians so beautifully say, “Aproveite” which is my life’s tagline to Savor the Day. Enjoy this delicious journey with Sandra Gutierrez in her latest book, LATINISIMO and discover the flavors of Latin America. Enjoy this delicious recipe for Picadillo de Nikki featured in LATINISIMO by Sandra Gutierrez and printed with permission from Alfred A. Knopf with featured photography by Kevin J. Miyazaki.
El Picadillo de Nikki
Ground Beef with Olives and Capers
Cuba | Yield: Serves 4– 6 | Diculty Level: Easy | Total Cooking Time: 30 minutes
This is a Cuban- inspired picadillo that features the grassy flavor of cumin, brininess from
salty olives, and a touch of piquancy from capers. Picadillo literally means “minced,” and ever
since the Spanish colonizers arrived with recipes for ground beef dishes, Latin Americans have
been adapting them to suit each country’s culinary traditions. There are so many versions of
picadillos in Latin America that it’s hard to keep them straight. In Chile and in Argentina, they
include hard- boiled eggs; in Guatemala, they include carrots; in Costa Rica, you’ll find them
with potatoes, chayotes, and green beans. I developed this recipe (which tastes even better the
next day) for my daughter Nikki so she could make it for her Cuban husband, who especially
loves it ladled over Fufú de Plátano (page 304). I based it on several traditional Cuban recipes I
inherited from my grandmother’s old recipe collections.
2 tablespoons olive oil
1 cup (115 grams) finely
chopped yellow onions
1⁄2 cup (140 grams) stemmed,
cored, seeded, and finely chopped
red or green bell peppers
2 garlic cloves, finely chopped
2 tablespoons tomato paste
11⁄2 pounds (680 grams)
lean ground beef
1 cup (280 grams) peeled, seeded,
and finely chopped plum tomatoes
11⁄2 teaspoons ground cumin
20– 25 (60 grams) manzanilla olives
1 tablespoon capers, drained
1 teaspoon fine sea salt, or to taste
1⁄2 teaspoon freshly ground
black pepper
Heat the oil in a large nonstick skillet set over medium- high heat. Add the onions, bell peppers,
and garlic; cook, stirring often until they are softened, about 3 minutes. Add the tomato
paste and stir for 30 seconds. Add the beef and cook until it’s no longer pink, about 5 minutes
(all the while making sure to break it up with a wooden spoon). Add the tomatoes, cumin,
olives, capers, salt, and pepper. Cover the skillet and lower the heat to low; simmer for 10 to
12 minutes or until all the flavors have melded together.
Var iation: To make Cuban empanadas, place 1– 2 tablespoons of chilled picadillo in the
middle of a store- bought empanada wrapper (find them in the frozen section of any Latin
grocery store). Bake or fry them according to the directions on the package.
The post Sandra Gutierrez: The Julia Child of Latin American Cuisine appeared first on Kitchen Chat.
“Everything changes. The only thing that remains immovable across the centuries and fixes the character of a people is cooking.” Victor Hugo
The Cathedral de Notre Dame holds a special place of legacy for Chef Florian V. Hugo and for me. Chef Florian is the great great great great great-grandson of the literary maestro Victor Hugo, author of Hunchback of Notre Dame, Les Miserables and many other great works. He is an accomplished French chef who has lived and worked in New York City for two decades. He was mentored by Chef Alain Ducasse and he studied under Chef Paul Bocuse. Chef Florian is author of “Les Contemplations Gourmandes” a biographical cookbook which is an homage to Victor Hugo. Our mutual friend, Rita Jammet, Chief Bubble Officer and a founder of La Caravelle Champagne, introduced Chef Florian and me. Rita knows of my deep connection to Notre Dame.
Notre Dame was the last place my father visited in Paris before he passed away in the Charles de Gaulle Airport. His colleague who was traveling with him said they walked through Notre Dame for an hour, and that my father lit a candle and said a prayer of forgiveness and blessing for someone who had wronged him in a business deal.
During this Kitchen Chat, Chef Florian and I discuss Notre Dame and how this majestic cathedral reflects an important lesson and inspiration to rebuild and restore when we encounter unexpected challenges in life, both from a professional and personal perspective. It is exciting that Notre Dame will be reopening later this year. Michel Picaud, president of Friends of Notre Dame de Paris has worked hard to fundraise across the globe to help restore this important place. If you are interested in helping restore and preserve this place of history, here is a link to donate.
Check out our video chat here:
Chef Florian also discusses the journey of writing “Les Contemplations Gourmandes”as a way to honor Victor Hugo and to get to know his forefather through their mutual love for food. He used letters, writings and menus of dishes that Victor Hugo loved, and Chef Florian created the delicious recipes. What a special delight to see a photo of Victor Hugo’s “potager” kitchen garden in Guernsey where he was exiled after standing up to Napoleon.
Chef Florian featured a handwritten note from Victor Hugo in 1860 that reads, “Aujourd’hui pour la 2 fois de l’annee, nous avons mange de nos asperges,” which roughly translated means: “Today for the second time this year, we ate asparagus from our garden.” Chef Florian recounts how he has read so many books by great people about Victor Hugo and his life; however, he felt that he got to know his ancestor on a personal level through this book. On a personal note, my culinary journey with Kitchen Chat has helped me get to know and understand my father through conversations about food and sitting at the table to share meals with some wonderful people in the industry. It was a true honor to meet and befriend Chef Florian Hugo.Just as Victor Hugo once wrote: “Everything changes. The only thing that remains unmovable across the centuries and fixes the character of people is cooking.” What are some treasured recipes that have been handed down in your family?
Savor the day!
The post Chef Florian V. Hugo: A Passion for Notre Dame and French Cuisine appeared first on Kitchen Chat.
“Savor the Day” is the tagline of my life. It’s a reminder to find and live your joy while connecting with family and friends. The multi-talented Wyatt Russell exemplifies how to “Savor the Day” and savor the sip with his approach to life and work. In addition to his athletic and acting careers, Wyatt is an entrepreneur as co-founder of Lake Hour, a line of ready to drink Sparkling Cocktails evoking the fond memories of “real leisure” and “sit-back-and-sip” camaraderie of a day on the lake with family and friends. We had a fun Kitchen Chat at the finale of the fifth annual Pr%%f Awards at The Palms in Las Vegas. Congratulations to Lake Hour for winning a double gold award at the Pr%%f Awards! I had a great time being one of the judges at the 2023 Pr%%f Awards.
Here’s a look at our video chat:
For Wyatt, a remote lake in Canada was the special gathering place for family time and inspiration. World-class hockey talent was what brought the family to Canada in the summers, when Wyatt was just 10, to support his passion and gift. Wyatt co-founded and launched Lake Hour in 2023 with friend and film producer, Richard Peete. They became great friends when their wives introduced them to each other. During a family vacation and while in a hot tub, Wyatt and Rich created the idea of Lake Hour which features a sparkling and fresh cocktail to capture the flavor and special memories and stories of being at a lake with family and friends. To avoid the fake sugar taste of many ready-to- drink cocktails, Wyatt and Rich chose to use premium vodka and 100% blanco tequila as the base of the drinks and only 3.4 grams of raw cane sugar. The flavors include Honeysuckle Ginger with vodka, Peach Jasmine with vodka, Rosemary Yuzu with vodka and Watermelon Cucumber with tequila and are available right now in markets across the US include Pennsylvania, New Jersey, New York, and Oklahoma.
Please always remember to drink responsibly and only if you are 21 years or older.
As many of you know, Wyatt is starring in the popular Apple TV’s Monarch: Legacy of Monsters with his father, Kurt Russell. How exciting that Kitchen Chat had the first media interview about this show!
What are some of your favorite memories and stories at a lake?
Savor the Day and Savor the sip!
The post Wyatt Russell: Savor the Sip with Lake Hour Sparkling Cocktail appeared first on Kitchen Chat.
“Find a great need in a near edge and act upon it to make a difference” as my father always encouraged. This has proven to be a powerful recipe for action, especially for Nancy Brinker, a three-time Ambassador and New York Times best-selling author, and Presidential Medal of Freedom recipient. She launched two impactful charitable organizations from her kitchen table. Nancy is regarded as the leader of the global breast cancer movement. Her journey began with promise to her dying sister, Susan G. Komen that she would do everything possible to end the shame, fear and hopelessness caused by this disease. Since 1982, Susan G Komen Foundation has invested nearly $1.1 billion in breast cancer research. The second charity that Nancy recently founded is the Promise Fund of Florida, which helps ensure that every woman, regardless of her circumstances has access to life-saving cancer resources. She was shocked to discover that 80,000 women ages 18-65 in Palm Beach County do not have health insurance coverage, and 30% of breast cancers are at an advanced stage when diagnosed. Kitchen Chat was honored to sit with Nancy at this very kitchen table where she started The Promise Fund of Florida to discuss an issue that is important to both of us. Nancy and I are breast cancer survivors.
Nancy Brinker and I met at Women’s Entrepreneurship Day Organization (WEDO) event at the United Nations where she was being honored by Wendy Diamond, the founder of the WEDO. During our Kitchen Chat, Nancy and I of course bonded over our love and appreciation of food. She shared highlights from her favorite meals as U.S. Ambassador to Hungary along with her appreciation of her late husband’s accomplishments as a pioneer within the restaurant industry. Norman Brinker was the founder of Steak and Ale and CEO of Brinker International which owns Chili’s Grill and Bar, Romano’s Macaroni Grill and Maggiano’s Little Italy. He is credited for revolutionizing the casual-dining restaurants in the United States.
In a full circle, “hugs from heaven” moment, Nancy invited me to join her for the Women of Distinction awards luncheon in Palm Beach which is hosted by Palm Beach Atlantic University. She of course is a past honoree. What she didn’t realize is that when my father was president of Palm Beach Atlantic University over thirty years ago, he actually helped create this concept of honoring women in the community.
Please help support the Promise Fund of Florida and make an impact for women to have access to life-saving cancer resources. Thank you, Nancy Brinker for finding “a great need in a near edge and acting upon it to make a huge difference.”
Savor the day!
Foodie friends, what are some of your favorite charities that you discuss at your kitchen table?
The post Nancy Brinker: Leading the Global Movement to End Breast Cancer appeared first on Kitchen Chat.
What a joy it was to take Kitchen Chat on the road recently to New York’s famed Becco and sit down with Lidia Bastianich in celebration of the publication of her sixteenth cookbook! Time with Lidia, a multiple Emmy and James Beard Award winning public television host, author, entrepreneur and fellow member of Les Dames d’Escoffier is always inspiring. Her most recent book is called Lidia : From Our Family Table to Yours published by Alfred A. Knopf, a division of Penguin Random House and features “More than 100 Recipes Made with Love for All Occasions.” Lidia’s family is at the essential heart of this beautiful book which is a tribute to her Mother Erminia, who passed away two years ago at the age of 100. One of her mother’s favorite dishes that Lidia made for her was Eggplant Rollatini. That recipe is in the new cookbook.
Lidia and I first met through Barbara Lazaroff at Eataly Chicago during the James Beard Awards in 2015. Eight years later, I had the honor of introducing Lidia onstage as the 2023 recipient of The Andrew Zimmern Discovery Award at The Taste Awards ceremony in Los Angeles.
Lidia looks forward to the upcoming PBS special titled, ” 25 Years with Lidia: A Culinary Jubilee” airing on December 18th. In addition to highlighting her shows, PBS will also share her poignant and inspiring life story of living in a refugee camp for two years and moving to America where she worked hard to build a food empire.
Wine is also a passion for Lidia and her family. I am excited to schedule a wine tasting at Bastianich Vineyards in Friuli Italy. Meanwhile you can purchase Lidia’s wines and delicious sauces at Eataly.
Since opening her first family restaurant in 1971, Lidia continues to bring joy to the table for millions of people. As Lidia writes in her new cookbook, “My life and my profession are tied to my family, and the heartbeat of my family is the kitchen.”
Savor the day!
The post Lidia Bastianich: A Celebration of Family and Food appeared first on Kitchen Chat.
‘Tis the Season for giving. Jen Lilley’s heart for children has turned into an unexpected fundraising effort to provide 25,000 toys to children around the globe. Christmas is Not Cancelled is in its third year of bringing joy to the world. The deadline for donations is December 9, 2023. However, you can always donate next year if you miss the deadline. Participating in Christmas is Not Cancelled is a great way for children at home to learn about the impact of charity. Jen talks about the importance of creating moments of empathy while raising her kids. Jen and her husband are raising four children, age seven and under, including two wonderful children they adopted from the Childhelp Foster Care Program.
A big thank you to Adua Ring, a key team member of Christmas is Not Cancelled, who made this Kitchen Chat possible. Adua and I met at Eataly Chicago for the launch of Giuliana Rancic‘s new Prosecco line. Adua’s pairs recipes with movies on Great American Family channel and Hallmark channel. She also is an entrepreneur whose delicious chocolate bark products are featured on her website She created the Peppermint Palace chocolate bark for the movie The Winter Palace on Great American Family.
Jen also shares some encouraging tips for those foodie friends who may secretly be aspiring actors. She said that it’s never too late to begin. I took that to heart and am inspired to audition some day. Meanwhile, please consider supporting Christmas is Not Cancelled to help provide toys for children this holiday season.
What are your favorite charities to support?
Savor the day!
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“Sophisticated Fun” is the mantra for Chef Michael Mignano, Executive Chef/Culinary Director at The Pierre, a Taj Hotel. Since 1930, this iconic hotel has defined “timeless New York City luxury,” and Auguste Escoffier was the opening chef and designer of the original kitchen. Chef Mignano continues this outstanding legacy of luxury and hospitality at The Pierre. As a frequent guest at The Pierre, diner at Perrine and a member of Les Dames d’Escoffier, I was intrigued to learn more about the culinary past and future of the hotel. The impressive Two E Bar/Lounge was the backdrop to our Kitchen Chat.
First of all, I must say that Chef MIgnano exudes and defines hospitality with his gracious demeanor and passion for excellence in cuisine and through his utmost respect for his culinary team. While upholding the traditions and methods of Escoffier, Mignano infuses his own talent to enhance the relevance of French cuisine with a modern interpretation. And with The Pierre being a Taj Hotel, delicious flavors from India are infused into many of the dishes available. It’s a true reflection of returning to the The Pierre Grill’s roots of featuring Indian curries served tableside with an open kitchen.
To honor and celebrate Karl Lagerfeld during the 2023 Met Gala, Chef Mignano prepared exquisite amenities for the guests. After much research, Mignano discovered that Lagerfeld believed that buttered toast represents the ultimate in luxury. Mignano creatively included a miniature toast with a side of French butter in the dish. Hospitality is effervescent and is a hallmark at The Pierre, and many staff members have worked at the hotel for their whole career. Chef Mignano learned at an early age from Chef David Bouley that an executive chef should know every aspect of preparing a meal in case someone doesn’t show up. Chef MIgnano is probably one of the only chefs who can prepare a savory banquet for 400 guests while perfecting a wedding cake at the same time. Chef Michael Mignano and Chef MIchael Zebrowski share recipes and techniques from their very successful The Pastry Chef’s Little Black Book. Both Volume One and Volume Two are used by professional chefs and cooking schools. It’s a great gift for any pastry home chef as well.
Dear foodie friend, I encourage you to experience the luxury and excellence at The Pierre, a Taj Hotel. Explore the new in-house museum and dine on the delicacies prepared by Chef Michael Mignano and his culinary team.
Savor the day!
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Did you know that around 10 million in the United States are raising chickens? Lisa Steel, a fifth-generation chicken keeper and founder of Fresh Eggs Daily, has a new cookbook The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways. In this podcast, you will learn about the benefits of…
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Let’s celebrate International Women’s Day with Rohini Dey! She is an accomplished businesswoman who has worked with the World Bank, a large consulting firm and even launched the women’s program at James Beard Foundation. She left the corporate world to pursue her passion of opening an Indian and Latin American fusion restaurant in Chicago called…
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The data points are staggering. 52% of all restaurant workers are women. 71% of servers are women. 82% of hostesses are women. 54% of all culinary students are women. And only 7% of all restaurants are led by women chefs. Daisy Zeijlon, food and gender scholar discusses the “why” behind these numbers along with the…
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“New York was the spell, the impetus of making it work. We were three young men and we came to New York to seek fame and fortune. We turned out to be the toast of the town, at least on the East Side.” Stephen Bruce Serendipity3 is a place of celebrating delicious milestones with family…
The post Celebrating Serendipity with Co-Founder Stephen Bruce: How Food (James Beard) and Art (Andy Warhol)Influenced the Success of an Iconic Restaurant appeared first on Kitchen Chat.
“Allow the serendipity of the garden’s harvest to decide your menu.” Michael Ballon, farm to table pioneer and friend of the Bildners The taste of summer is a celebration of fresh produce at our local farmers markets. Elisa Spungen Bildner and Rob Buildner recently wrote The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the…
The post The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England appeared first on Kitchen Chat.
“TAK for mad” means “Thank. you for the meal” in Danish. My husband is half Danish, and my mother-in-law taught me this lovely phrase. How fitting that for our first date, my husband took me to see the Oscar-winning Danish movie, Babette’s Feast, based on Isak Dinesen’s book. Its an endearing film about Babette, a mysterious…
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“Cooking is an expression of love, an act of friendship and a bridge to new cultures.” Chef Katie Chin Celebrity Chef Katie Chin and I share a parallel culinary journey. She is honoring her late mother, Leann Chin, who was a successful restaurateur in Minnesota. I am honoring my late father, Dr. Claude H. Rhea…
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First of all, Happy Father’s Day to all who celebrate as a dad, granddad, or as someone who is a father influence in another person’s life. For this week’s celebration of Father’s Day, I am spotlighting James Beard Award winner, Chef Bradford Thompson. He has a special tradition with his children to engage them in…
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Enjoy the Best of BBQ and Grilling with some of the top experts! Steven Raichlen, Meathead, Mike Mills, and Myron Mixon share their tips and techniques to make you a BBQ Rock Star in your backyard! Here’s a quick sampler. Steven Raichlen, aka “America’s Master Griller” provides great tips for smoking everything, even a cheesecake!…
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“If you make a syrup for a sorbet or souffle, take jasmine flowers and infuse them into a passionfruit base. Coax the flavor out from what already exists. Be intimate with your ingredients.” Chef Sherry Yard Let’s celebrate flavors with Chef Sherry Yard, James Beard Award winning Outstanding Pastry Chef and a host of The…
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“Chefs must stop thinking of themselves and saying ‘Look at me.” It’s not about ‘me, me, me,” it’s about the ingredients and the customers.” Chef Jeremiah Tower
Let’s celebrate Chef Jeremiah Tower’s culinary past, present and future. Considered to be the first Celebrity Chef and a creator of California cuisine, Chef Tower’s creative genius continues to influence chefs around the world and across generations. During this special Kitchen Chat, he shares delightful stories about Julia Child, James Beard and Anthony Bourdain with Chef Jaime Laurita and me. Chef Tower also touches upon the music in the kitchen at Chez Panisse and shares why he left Stars, his famous restaurant in San Francisco. He explains, “At the very top, you step off. That’s why I left and went to the beach. It was time to go fishing. Only Anthony Bourdain understood it. Nobody else did.” Anthony Bourdain featured Chef Tower in a CNN documentary, “Chef Jeremiah Tower: The Last Magnificent” which is available on Netflix
Chef Tower lives in Mexico now and is working on a new book about his experiences of eating food from around the world. In addition, he is partnering with a prestigious institute in Mexico on “la busqueda de la authentic cocina Mexicana” to create a full documentation in every way of the regions of Mexico and their cooking of the hearth in homes and to present new versions that keep the original flavors and tastes. He remains passionate about focusing on ingredients.
Chef Tower truly defines and lives life with exquisite taste and style: “Style has to come from within and it’s what you’re working with. The real style is finding the perfect fish, knowing how to take care of it, knowing how to cook it and knowing in what ambiance to serve it to your paying customers. Simplicity of food is the real style. Just like the little black dress in fashion.”
Chef Jeremiah Tower shares his top three tips for the home cook:
- Empty out your spice drawer that’s got 40 bottles of two year old spices and throw them away. Buy spices in small quantities on the day or week that you plan to cook with them.
- Healthful eating is more important than ever. Eat healthy food, invite your friends to your home and cook for them. It’s all about the ingredients.
- Don’t be afraid to cook. You can always make scrambled eggs if your dish doesn’t turn out.
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What are you bringing home from your local farmers’ market?
Are you ready to create a vital and bold flavor profile with the produce? Chef Rick Bayless, a Maestro of Mexican Cuisine, provides tips, techniques and recipes from his latest cookbook More Mexican Everyday that will delight your palate. Chef Bayless is an award winning chef, restaurateur, entrepreneur, cookbook author and philanthropist. Over the past decade, his Frontera Farmer Foundation has funded over $1.5 million in grants to help small midwestern family farms bring delicious produce to the marketplace. Chef Bayless is a Renaissance man and chef who savors the authentic flavors of Mexico and shares his expertise and passion with the home cook.
Chef Rick Bayless shares great tips about produce from the farmers market and the grocery store:
- Picking the right tomato. Chef Bayless likes really ripe tomatoes. The standard and most popular tomato you find people using in Mexico is called a saladette which is left to fully ripen on the vine. “The saladette looks like a large plum tomato. It has enough juiciness that you can make it into a chopped tomato salsa or slice it for a sandwich. But it also has enough pulpiness so you can cook it into a sauce,” Chef Bayless says. He also explains the process of how we are able to find beautiful tomatoes at today’s farmers market in spite of challenging weather. “Many of the farmers are working with what is called hoop houses, a structure that looks like a green house and that is heated by solar sources.” He especially recommends tomatoes from Iron Creek Farm and Nichols Farm and Orchard, both of which offer CSA (Community Supported Agriculture.) If you are shopping in the grocery store, Chef Bayless recommends Mighty Vine tomatoes which are delicious and are grown in Illinois. You can find them at Jewel and Heinens and Roundy’s (including Mariano’s) grocery stores.
- Three things to do with cauliflower. At Macy’s Culinary Studio in Chicago, Chef Rick Bayless featured a recipe for Spicy, Garlicky, Grilled Cauliflower (Steaks) with Browned Butter, Toasted Nuts and Tequila Raisins. (See recipe below). For the portion of the cauliflower you don’t use for grilling, Chef Bayless recommends making pickled cauliflower with carrots and jalapeño (a classic Mexican dish) or even a gratin by blanching the cauliflower, making a cheesy sauce and putting it under the broiler.
- Maximizing the flavor of cilantro. According to Chef Rick Bayless, you shouldn’t chop cilantro, but rather slice it really thinly. Another surprising tip is that the stems of cilantro are very flavorful and tender. You can even prepare the cilantro a day before. Here’s a link to a video of Chef Bayless prepping cilantro.
Spicy, Garlicky, Grilled Cauliflower (Steaks) with Browned Butter, Toasted Nuts and Tequila Raisins Serves 4.
Recipe compliments of Chef Rick Bayless and Macy’s Culinary Council. This recipe can be found pages 319-320 in More Mexican Everyday by Rick Bayless, Copyright 2015 by Rick Bayless and Deann Groen Bayless. W.W. Norton & Company, Inc.
- 1 to 2 small (2 pounds) heads cauliflower (if you’re cutting the cauliflower into steaks,you’ll need 2 heads)
- 2/3 cup raisins
- 1/4 cup tequila or fruit juice
- 1 cup toasted peanuts or hulled, toasted pumpkin seeds
- 12 tablespoons (6 ounces) butter (or half butter and half olive oil)
- 4 garlic cloves, peeled and finely chopped
- 1 to 2 tablespoons Mexican hot sauce (like Tamazula, Valentina or Buffalo)
- 1/2 teaspoon ground black pepper
- Salt
- About 1/3 up chopped cilantro or parsley
- Several tablespoons grated Mexican quest anejo or other garnishing cheese such as Romano or Parmesan
Trim away any of the cauliflower’s stem that protrudes beyond the head, then set the cauliflower head (stem-side down) on your cutting board and cut it into “steaks.” With a large knife, trim off a half inch or so from both the right and left side of the head (this gives you two flat sides; save trimmings to sprinkle on a salad), then cut what remains into 1-inch thick slabs. Or, cut the cauliflower into 2-inch chunks. Arrange the cauliflower on a large plate in a single layer, cover with plastic and microwave at 100% until crisp-tender, about 5 minutes. Uncover, season with a little salt and let cool.
Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with white ash and the fire is quite hot.
While the grill is heating, in a small, microwave-safe bowl combine the raisins and tequila (or juice). Cover and microwave at 100% for 30 seconds. Without uncovering, let cool to room temperature. Scoop the raisins into a food processor and pulse a few times until roughly chopped. Add the peanuts (or pumpkin seeds) and continue to pulse, 6 or 8 times, until roughly chopped. Transfer the mixture to a bowl.
Melt the butter in a small (1 to 2-quart) saucepan over medium heat. Cook, swirling the pan regularly for a couple of minutes, until the butter is golden brown. Add the garlic and store for a minute, then pour into the bowl with the raisin/nut mixture. Store in the hot sauce, black pepper, 3 tablespoons water and, if you’re not using salted butter, a little salt.
Liberally brush the cauliflower on both sides with the buttery part of the mixture (leave the solids in the bowl), sprinkle with salt and grill until warmed through and richly marked by the grill grates, about 4 to 5 minutes per side. Remove to warm dinner plates. Rewarm the buttery mixture, stir in the chopped cilantro or parsley and spoon over the cauliflower steaks. Sprinkle with cheese and your cauliflower “steaks” are ready.
Savor the Day!
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