[I'm bringing this show out from the archives in memory of K. Dun Gifford, who passed away very suddenly on Sunday. I have many happy memories of working for him, and know he will be missed. This show was originally published in October 2007.]

The Mediterranean Diet is much more than a diet — it’s a lifestyle. Happily, olive oil plays a big part in that, and this week I’m talking to some experts on the subject of olive oil and living well. Join me as I speak with Dr. Fausto Luchetti and K. Dun Gifford about Sicilian olive oil, their work to advocate the Mediterranean diet, and the new Sicilian Regional Institute of Olives and Oil.

I also caught up with renowned restaurateur Tony May to talk about his adventures with other restaurant owners as they travel through Italy tasting and sipping (I need to get in on that group).

P.S. Don’t miss next week’s three-part video of our eating tour of the Lower East Side, coming out on Food Philosophy, ReMARKable Palate and All You Can Eat!

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).

During my trip to Rias Baixas, Spain, our gaggle of journalists spent an evening in the dining room of Chef José González-Solla, owner of Casa Solla in Pontevedra. We were in for a delightful interpretation of Galician cuisine, many of which came with a variety of textures, flavors and colors. After dinner I sat down with the chef to talk about his food philosophy and the way he plays with his food. You can see the photos of our various courses below.

www.restaurantesolla.com

Two exciting announcements this week: Our new Knife Skills 101 course is live in our new CMN Academy, so learn the correct techniques (along with some tips) from Chef Mark. We’ve also added Brian Franklin’s DoubleShot Coffee Company coffees to our Gilded Fork Boutique, so oh my, yes, get to sipping.

And in the world of rants, I share my thoughts on the latest piece of inane legislature to be introduced: A ban on salt. You read that correctly.

Music: Beau Hall (www.beaurocks.com), Kevin MacLeod (www.incompetech.com)

Food Philosophy is a production of the Culinary Media Network
(www.culinarymedianetwork.com)

Photos from our dinner:

“Gin & Tonic” and Olive chips with anchovy paste

Tomato confit with parmesan foam

Potato foam over a roasted onion

Navaja (razorneck clam) with lemon cream

Croqueta cream with shrimp

Caballa (mackerel) in sea salt

Mero en escabeche (grouper in escabeche)

Squab (pigeon) on cornbread crumble with spinach

“Queso de País” cow’s milk cheese

Accompaniments for the cheese course

Almonds four ways (cake, ice cream, cream, toasted/crushed)

Chocolate & strawberries

If you have any preconceived notions about coffee, this is a good time to cast them aside. After talking with Brian Franklin, I certainly have. Brian is the owner of The Double Shot Coffee Company in Tulsa, OK, and he is roasting the best coffee that has ever touched my lips, bar none. He has changed my whole world.

In our chat we discuss everything from picking, roasting, grinding and brewing to why most of the commercial coffee you buy (including from that big chain) is burnt, and why those enticing-looking, oily beans are bad. Step into Brian’s world with me.

www.doubleshotcoffee.com

Here’s the Cook’s Illustrated coffee machine test to which we referred:
http://www.cooksillustrated.com/video/default.asp?docid=17108&newVideo=y

I’ve also got a very important announcement about Sex on a Plate in case you haven’t heard the news!

sexonaplate.eventbrite.com

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Media Network (www.culinarymedianetwork.com)

It’s discovery week on Food Philosophy!

Scottish Chef Tom Lewis of Monachyle Mhor Hotel introduces me to tongue (oh, behave) and the joy of Scotch, while Maximilian Riedel changes the world of wine for me in its entirety. Plus I’ve got updates on some new features at CMN, and a whole lotta travel goin’ on!

Monachyle Mhor Hotel: http://www.monachylemhor.com

Food Philosophy is a production of the Culinary Media Network (www.culinarymedianetwork.com).

Music: Beau Hall (www.beaurocks.com).

If you’re a beef lover like me, things can get a little confusing when it comes to buying the right thing — or even finding out which beef you like best. You might be surprised at all the nuances involved — I certainly was!

Carrie Oliver from Oliver Ranch is here to help all of us learn a lot more about beef, so this is a veritable primer on grass fed vs. corn fed, Kobe vs. Wagyu, marbling, grading — meaty stuff! (Sorry, couldn’t help it.)

http://www.oliverranch.com

Follow Carrie on Twitter: @OliverRanch

I’ve also got our book contest winner, updates on our latest travels including last week’s trip to Toronto, and news about our upcoming Gilded Fork cookbook!

Food Philosophy is a production of the Culinary Media Network (www.culinarymedianetwork.com).

Music: Beau Hall (www.beaurocks.com) and George Fletcher’s Bourbon Renewal (www.georgefletcher.com).

Chef Brian Scheehser of Trellis Restaurant in Kirkland, WA joins me to talk about farm to table, sustainable cuisine and his tips for preserving delicious fruits and vegetables through the winter months.

In these times, we can all use some help with that!

http://www.trellisrestaurant.net

Food Philosophy is a production of the Culinary Media Network (www.culinarymedianetwork.com).

Music: Beau Hall (www.beaurocks.com) and George Fletcher’s Bourbon Renewal (www.georgefletcher.com).

Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry joins me to talk about her journey through love, life and cooking — and how oddly similar our lives are.

www.kathleenflinn.com

We’re giving away a free copy of her book to someone on our mailing list, so get thee to www.culinarymedianetwork.com and sign up for our free e-mail newsletter!

There’s also new site coming, and we’re traveling all over the planet, so get the latest news from me to you. Happy holidays!

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher’s Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

Before there was gin, there was genever, and it was a foundational element of the earliest cocktails. Thanks to Bols, genever is now back on the American market, and bartenders everywhere are offering a toast to this fine distilled beverage. Master Distiller Piet van Leijenhorst joins me to talk about the complexities of genever — and the joy of alchemy. And of course, I wouldn’t think of leaving you without some recipes.

I’ll also share some tidbits on where we’ve been lately, so sit yourself down and have a cocktail.

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher’s Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

Join me for a chat with Matthew Meyer, winemaker at Williamsburg Winery, who is bringing his west coast talents to Virginia’s up-and-coming wine industry.

http://www.williamsburgwinery.com

I’m catching up on lots of news, too — like our playdate in Martha Stewart’s test kitchen! Come and see the videos at www.culinarymedianetwork.com!

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher’s Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

Chef Samantha “Mama Red” Izzo from Simply Red Bistro in New York’s Finger Lakes region joins me for a chat about her compelling history. Her restaurant (and philosophy) is the perfect amalgamation of her childhood in South Africa, her bluegrass roots and a healthy touch of sass!

http://www.simplyredbistro.com

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher’s Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

Inventor and old friend Matt Griffin joins me to talk about his culinary wonder, the Edge Brownie Pan, which is taking the food world by storm — even getting a nod from Martha Stewart herself.

http://www.bakersedge.com

You can also find the Edge Brownie Pan in our Gilded Fork online boutique!

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher’s Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

Sirio Maccioni, owner of Le Cirque and Osteria del Circo, joins me to talk about his family empire, his thoughts on modern restaurants — and what he told the Pope about his wife.

www.lecirque.com

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher’s Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

Food & Philosophy…the Book. Yes, there is one, and editor Dave Monroe is here to chat with me about all that entails — including my essay on food and sensuality (shocker).

A former chef, Dave has taken his passion for food to the academic world, encouraging his students to see how philosophy affects every part of their lives. Did I mention he’s also a really gregarious, wonderful guy? Yeah.

You can find the book Food and Philosophy: Eat, Think and Be Merry at Amazon.com.

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher’s Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

Is there anything more American than beer and baseball? No, this isn’t about a day at the ballpark. It is, however, about the magic of carbonation, and what that means for the senses (this is good stuff, people).

www.herestobeer.com

You’ll also hear a clip of my interview with baseball legend Reggie “Mr. October” Jackson, who is dabbling in soup these days along with Al Yegenah, the inspiration for the Seinfeld “Soup” episode.

www.originalsoupman.com

Music: Beau Hall (http://www.beaurocks.com/), George Fletcher’s Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

Chef Alistair Barnes of Canadian Rocky Mountain Resorts joins me for a chat about the culinary offerings of Alberta, Canada. From wild game to seasonal delights, this picturesque region of our neighbor to the north is a must-see on any epicurean’s list. We also talk about Chef Barnes’s new cookbook, Simple Treasures.

Canadian Rocky Mountain Resorts
http://www.crmr.com

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

After our sumptuous dinner at Table 8 in South Beach, I had a chance to sit and chat with burgeoning rock-star chef Govind Armstrong. He shared the secret behind the glorious salt-crusted porterhouse we devoured, and filled me in on the plans for his expanding culinary empire.

http://www.table8la.com/

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Media Network
(www.culinarymedianetwork.com).

Musician Beau Hall (yes, he of the Food Philosophy theme song) joins me to talk about rhythm, creation and the power of both in food and music. And guess what? It turns out his wife is an aspiring chef, so all has come full-circle in this episode. We’ll also take a look at the sassy avocado and its reputation (those who are prudish may wish to cover their ears).

www.beaurocks.com

Music: Beau Hall
Featured songs: Superhot Lady Cop, Can I Get Some Lovin’, No Sleep Funk

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com

I had a chance to watch part of the Ultimate Barista Challenge at the International Restaurant and Food Service Show in NY last week, and got some live audio from the competition as well as tips from Ultimate Barista Ryan Dennhardt (who, I might add, is Ultimately Adorable). We also spoke with event founder Sherri Johns, a coffee industry veteran and author of the cookbook Coffee Café, about the new trail being blazed by baristi throughout the country.

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com

Natalie MacLean joins me to discuss her new book Red, White and Drunk All Over: A Wine Soaked Journey from Grape to Glass. She also offers some insights for new wine explorers — and the joy of matching wine with take-out.

www.nataliemaclean.com

Special Sneak Preview: Bachelor’s Boot Campâ„¢
It’s coming soon, so take a listen to my shopping excursion with Matt, a.k.a. Bachelor #1.
Music: Dangerous Things, George Fletcher’s Bourbon Renewal (music.podshow.com)

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

Well, you heard Part I, but Part II is where the wine has started to…seep in…and some interesting matters come to light, including a very frank discussion about one particular celebrity chef, the philosophy of dieting, and (bien sur) port and other tasty beverages.

www.restaurantjeanlouis.com

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com

My dear friend and master chef Jean-Louis Gerin (zee big bad Beard Award winner) invited me to lunch at Opia in New York, where we got to discuss his new artisanal spiced chocolates, his chocolate body paint/spatula combo, and masculinity/femininity in the U.S. vs. Europe. There is never a dull moment when Jean-Louis is around, so this is one of the most engaging (and fun!) chef conversations I’ve ever had.

http://www.restaurantjeanlouis.com/
http://www.opiarestaurant.com/

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com

At last, the heady realm of food and wine pairing is demystified for the hungry (and thirsty) layman. Mark and I chat with Andrew Dornenburg and Karen Page about their new book, What to Drink with What You Eat, and discover their philosophy about a sensual approach to it all (yes, I’m giddy).

www.becomingachef.com

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com

Food and sensuality are the perfect pairing. In my first official PodShow episode, I thought it would be handy to recap just why I think so.

Then it’s time for you to hear from the legendary sensualist Gael Greene, who is not only one of the world’s most formidable bon vivants, but the co-founder of Citymeals-on-Wheels, which she established with James Beard in 1981. She and Heather Gere share the progress the organization has made, and remind us why a hot meal and a bit of friendship can be the greatest thing a community has to offer.

Holiday Boutique Spotlight: Truffle Indulgence (shop.gildedfork.com)

Music: Super Hot Lady Cop by Beau Hall (www.beaurocks.com) and Grapes by Evan Stone (www.asamandrummeth.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com

Mark and I had a chance to sit down with Ming Tsai for a wonderfully candid chat about his East/West food philosophy, as well as some of his non-food philosophy about the art of living well. Surprisingly, we discovered he’s not a fan of the word “fusion,” and that to him, the world’s perfect food is the ice cream sundae.

Theme Music: Super Hot Lady Cop by Beau Hall (www.beaurocks.com) and Grapes by Evan Stone (www.asamandrummeth.com).

The Food Philosophy podcast is a production of The Gilded Fork (www.gildedfork.com).

Forget every rumor you’ve ever heard that vanilla is bland, boring or otherwise uninteresting — the Vanilla Queen, Patricia Rain (owner of The Vanilla.COMpany), is here to tell us why those characteristics are exactly wrong. Not only is it one of the most difficult plants to grow, but vanilla also has a sordid past — and one that might surprise you, for it isn’t just the little bean’s intoxicating, titillating scent that makes it so expensive.

Patricia Rain’s books, The Vanilla Chef and Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance are available in the Gilded Fork Boutique.

www.vanilla.com

Special Segment: Sweet Indulgence
It’s time to share your favorite guilt-free indulgence with us and our friends at A Life Much Sweeter. (And remember, in Jennifer’s house, all indulgence is guilt-free…)

Theme Music: Super Hot Lady Cop by Beau Hall, Grapes by Evan Stone

The Food Philosophy podcast is a production of The Gilded Fork.

Last week Mark and I had the pleasure of meeting Jeff Shepherd from Lillie Belle Farms — and of course tasting his chocolate creations. A combination of hippie/rocker and master craftsman, this is one chocolatier whose creations are not to be missed. Did I mention that he does everything by hand, from the chocolate to its berry fillings? Yes. And yum.

www.lilliebellefarms.com

Theme Music: Super Hot Lady Cop by Beau Hall, Grapes by Evan Stone.

The Food Philosophy podcast is a production of The Gilded Fork.

After a little exploration of Prosecco and its ideal counterpart, the peach (thank you, Harry Cipriani), I’m taking a little twist on the classic Bellini — with a summery hint of ginger. First, however, we’ll hear a bit of background from Dottore Ludovico Giustiniani, Vice President of the D.O.C. Prosecco in Italy, and a tale of candy sweet peaches from Mike Watts of Kingsburg Orchards in California. Oh, what an adventure I’ve had these past few weeks. Now it’s time to sip!

Music: New York Cheesecake by Adam Buker and Grapes by Evan Stone.

The Food Philosophy podcast is a production of The Gilded Fork.

Monica Glass, the official Pastry Princess of the Gilded Fork, joins me to recap my venture into the kitchen with lavender pound cake — and points out my *huge* gaffe. She also shares some of her favorite dishes from Gotham Bar & Grill (where she moonlights when we aren’t paying her millions of dollars) and insights from James Beard Award-winning chef Alfred Portale.

We’re also heading to the streets with the “big question,” so get ready to voice your own food philosophy.

Music: “New York Cheesecake” by Adam Buker and “Grapes” by Evan Stone

The Food Philosophy podcast is a production of The Gilded Fork.

Thomas Keller joined me for a chat on food philosophy and what that means in the world of The French Laundry and its siblings. His perspectives on food are some of the most well respected in the industry, and with good reason, as his passion for cooking has helped to elevate American cuisine to a new place in the international landscape. He also shared some interesting thoughts on the world of celebrity chefdom, seasonal vs. local cuisine, and his new life as a jet-setting restaurateur.

Music: “New York Cheesecake” by Adam Buker and “Grapes” by Evan Stone

The Food Philosophy podcast is a production of The Gilded Fork.