If you’ve followed my musings for any length of time, you probably know that I’m a first-generation American. As such, I’ve made it a mission to learn as much as I can about my family pre-emigration, so the past few years have entailed a lot of research. My mother’s Scottish side has been quite easy to trace, as our clan (Forbes) is a prominent one with a well-documented history. On my father’s Italian side, however, the road has been an emotional one, and at times quite frustrating.

I find that you never really recover from losing a parent; it simply becomes part of the fabric of your history, and at times that material can feel a bit delicate. My father died suddenly when I was 18 years old, at a time in my life when I was absorbed in college and building my future, so I didn’t have a whole lot of interest in his history. The Calabrese are also known for their hard-headedness (“testa dura”), a trait I clearly inherited, so we weren’t always the best of friends.

Now that I’m older, and traveling the world exploring food and culture, it’s as if there’s a giant question mark floating above my head; since my father isn’t here to answer my myriad questions, I’m on my own to find out more about his homeland. Oddly enough, I’ve been to almost every other region of Italy, yet I seem to be saving Calabria. Perhaps because I’m trying to prepare myself.

In the interim, I’m happy to say that the rest of the world has also, at last, taken note of Calabrian cuisine, so I’ve been able to sample some of it from American soil while gathering the information to make my pilgrimage.

On the map of Italy, Calabria is the “toe” of the boot and home to the renowned bergamot orange, used in so many perfumes, and of course as the main accent in Earl Grey tea. Calabria’s landscape is lush, and was highly prized by the ancient Greeks as well as the broad collection of invaders who chose to call the region home throughout its colorful history.

As part of Vino 2010, Italy’s showcase of its regional winemakers, the Italian Trade Commission and the Region of Calabria held a winemaker’s dinner enabling me to explore how Calabrian wines were paired with its foods. The meal was prepared by guest chef Vito Gnazzo of Il Gattopardo restaurant.

During the welcome reception, we were served some of my favorite flavors, like Bruschetta con N’duja, the spicy sausage so indicative of Calabria. We also had Piccoli Peperoni Ripieni di Tonno (peppers filled with tuna) and Arancini di Riso (rice balls filled with veal, peas and Pecorino cheese).

When we sat down to dinner, our antipasto was a welcoming remembrance of childhood: Carciofi e Patate in Tortiera. Though this particular combination paired braised baby artichokes and potatoes, when I was growing up we often had a variation of this with eggplant, peppers and potatoes (which I featured on the Culinary Media Network as Serafino’s Sofrito). I could see this was going to be an evening of comfort.

The first course took the memories a step further with Lagane e Ceci, a thick chickpea soup with pasta. The dish had a fantastic peppery kick so familiar in Calabrian cuisine, and was paired with a big red wine, Ippolito 1845 Ciro Rosso “Liber Pater” DOC 2007. Ippolito is the oldest winery in Calabria, and this particular wine had one spicy profile. I think I may have preferred with the soup with a contrasting wine rather than another layer of spice, but I would love this wine served with beef.

The ever-familiar dried cod appeared in our second course as Lo Stocco di Mammola, a cod fish salad with parsley and extra virgin olive oil from Calabria. This dish was bright and sunny, just like its home region, and would be perfect on a summer afternoon. It was paired with Statti Lamezia Greco Bianco IGT 2008.

After a lemon sorbetto to cleanse the palate, we moved on to Cosciotto d’Agnello Lardellato al Polline di Finocchio Selvatico, a lamb shank scented with wild fennel pollen. (I do love the word finocchio, incidentally, as it is a perfect representation of Italian’s melodic lingual expression.) This mild dish was paired with Cantina Val di Neto Rosso “Arke” IGT 2005.

To cap the evening, we finished with a lightly sweet dish that finished things on a lovely, mellow note: Panzarotti Ripieni di Ricotta con Gelato al Miele, a crispy, flaky pastry filled with ricotta and served with honey ice cream.

This was paired with Amaro, perhaps the most indicative drink of Calabria. This rich, sweet dessert wine, F.lli Caffo Vecchio Amaro del Capo, added the perfect ending to a memorable evening.

There is much to come as I share my discoveries of the region of Calabria, but if you’d like to learn a bit more for yourself, you can visit ItalianMade.com to learn about all of Italy’s wines and regional specialties. Many thanks to the Italian Trade Commission, the Region of Calabria and Chef Gnazzo for enabling me to get a taste of it for myself, and for the comfort it brought me.

On our visit to the Condado do Tea region of Rias Baixas, we spent the afternoon with renowned winemaker Cristina Mantilla (right), who showed us around the beautiful Pazo San Mauro vineyard before taking us inside for a tasting.

Pazo San Mauro Winery:
http://www.marquesdevargas.com/
Wines from Spain:
http://www.winesfromspain.com

We also got a wonderful lesson in wine, color and flavor from wine expert Marnie Old, whom I would like to bring with me on every wine tour from now on. She explains wine in a way that is so completely accessible and intelligent, it was like having a personal tutor along with us.

You can find all of her content, including book and how-tos, at http://www.marnieold.com/.

Disclosure: This wine tour was sponsored by Wines from Spain and the Rias Baixas wine region.

My tasting tour of Rias Baixas led to a wonderful discovery: The female winemakers in this region have made an indelible impression upon the quality of the wines and the respect Albariño grapes have earned internationally.

I spent an afternoon at Pazo de Señoráns with Marisol Bueno, one of the founders of the Albariño D.O., along with her daughter Vicky and their team to learn the history behind the creation of the appellation. Like many of the smaller wine regions around the world, Marisol wanted to showcase the grapes inherent to Rias Baixas, taking advantage of the terroir of Galicia and its unique qualities to craft what has become one of my favorite wines.

Winemakers often become philosophical about the “struggle of the grapes” and how it lends character to their flavor profile. In Galicia the grapes do indeed face difficult conditions, as the climate is consistently moist, presenting the ever-present danger of mildew. Albariño grapes must be coaxed to grow in a manner that enables sunlight to penetrate the vines and keep them dry, which winery manager Javier Izurieta Romero explains in detail in the following video.

Note: This wine tour was sponsored by Wines from Spain and the Rias Baixas wine region.

This summer I was invited by Wines from Spain and the Rias Baixas wine region to explore their viniferous offerings. I came away from the trip with a lot of new thoughts on white wines, as they hadn’t held much excitement for me — until I discovered why. A big part of enjoying wine comes from finding out what you like, the reasons you like it, and building from the flavor notes that attract your senses, so much was revealed to me in the span of this tour. With 3 winery visits a day for the better part of a week, I really got to know the nuances of Albarino grapes and Rias Baixas winemaking, so I now feel more empowered and knowledgeable in my search for the flavors that awaken my palate. I hope my findings will help you to discover the sparks that awaken your own.

During my trip I toured the 4 sub-regions of Rias Baixas exploring both large and small winemakers, including Pazo de Señoráns, the winery of the D.O.’s founder, Marisol Bueno. The region is known for the fortitude of its female winemakers, which I have to admit, made me smile.

I’ll be releasing a series of videos and stories about the region, but for now here’s a little taste of my arrival in Santiago de Compostela, a site of pilgrimage for many Catholics. You might hear a sound that is quite unexpected coming from Spain. (Please pardon the video quality — been working out bugs with the conversions.)

A production of the Culinary Media Network (www.culinarymedianetwork.com).

Dear Big Brother: Since my readers can’t be trusted to evaluate whether or not my opinion means anything, and you suspect me (and those like me) to be a shill for anything someone might give or buy for me, we’re all putting ourselves in your able, caring hands. Thanks! Travel and accommodations for this trip were provided by Wines from Spain.

Last week I was invited on a little adventure to explore the Brandywine Valley Wine Trail in Chester County, PA, about 45 minutes outside of Philadelphia. At first I was surprised — I was not aware there was a wine trail in Pennsylvania. Infinitely curious and not sure what to expect, I set off with an open mind.

I’m glad I did, as this picturesque region has a lot to offer the food & wine explorer. With its 8 vineyards, the 50-mile trail is easy enough to visit over the course of a weekend, though there are other distractions that may compel you to pull over from time to time, from farms to antique shops and Longwood Gardens, built by Pierre DuPont in the early 20th Century. Given the valley’s proximity to several major cities, those in the know travel there on weekends from Washington, DC, Baltimore and New York — and have been doing so for years.

The Brandywine Valley is a mix of town and country, as you can travel out to the estate vineyards themselves or visit the local tasting rooms, often part of the town’s shopping centers. This mix is a bit handy for those who might not swoon at the sight of grape vines, and who are eager to spend more time tasting. Paradocx, Kreutz Creek and Chaddsford wineries all have such locations, while Chaddsford also features an outdoor area for live events. Penns Woods, like some of the others, has a tasting room on-site at the winery, where you can view the rolling hills of vines. Information about all the wineries, including a special events calendar, can be found on the Brandywine Valley Wine Trail site. The in-town tasting rooms were particularly convenient for me, as I also had a cooking class to attend at the Brandywine Country Cooking School (more on that in my next post).

Though I only had a couple of days to spend, I managed to sit with a number of the local winemakers, winery owners and tasting room managers to talk about what’s happening in Pennsylvania wine, and those chats will be featured in an upcoming episode of Food Philosophy. It is a region in progress: Some of the wines are starting to win regional and national awards, and from my conversations it seems that many winemakers are still trying to find the sweet spot, finding which wines work best with the Brandywine’s particular terroir. As with any wine region, it sometimes takes decades to find which grapes are best suited to a given region, and in fact, this is what makes it exciting: It offers you a chance to explore right along with the winemakers, learning how they think and discovering what excites them. Though grapes have been grown here since the days of our founding fathers, there are now varietals available for experimentation that would not have been possible for William Penn and friends.

Overall, I think the Brandywine Valley offers a conveniently-located, relaxing getaway for east coasters looking to travel close to home. Happily, chefs and restaurants have joined the party, featuring local ingredients and wines wherever possible. I had a particularly good burger at Bistro on the Brandywine, which was accompanied by a roasted golden beet salad with frisse and arugula, candied walnuts, Humboldt Fog blue cheese and white balsamic vinaigrette. It tasted as good as it sounds.

Disclosure: This trip was courtesy of the Pennsylvania Wine Association. The opinions are mine.

I am off on another exciting food and wine adventure, this time for my first visit to Spain! Interestingly, I’m visiting what some might consider to be the most atypical region of the country, Galicia, to explore the wines of Rias Baixas.

When one thinks of Spain, one immediately thinks of red wine and paella; however, Rias Baixas is most well-known for its signature grape, Albariño (al-ba-REEN-yo). A protected varietal, Albariño is the only DO (Denomination of Origin) white wine in Spain, and wines labeled as such must be made with 100% Albariño grapes. Known for flavor profiles of honeysuckle, citrus, pear, melon, and even bright green apple, these wines have grown on me over the years, and I now find them to be a refreshing summer favorite.

Galicia is situated on the Atlantic coast of Spain, just above Portugal. The region was settled by Celts in the 11th Century BC, so it is not unusual to hear bagpipes in a ceremony or two, as one can see a very strong Irish influence in the local culture. (Last year at NYC’s Rias Baixas celebration, the wines were, in fact, piped into the room.) The cathedral at Santiago del Compostela in Galicia’s capital is well-known to Catholics, as it is the final destination of a pilgrimage known as the Camino de Santiago, which begins in Germany and winds its way through Italy and France, ending in Compostela. I do hope said pilgrims take the time to savor a glass or two at the end of such a long journey.

Given the region’s coastal location, Albariño wines are perfectly paired with seafood, so I’m looking forward to exploring the freshest of the ocean’s offerings, particularly given the time of year. We’ll be visiting a number of sub-zones, including Val do Salnés, O Rosal and Condado do Tea, with visits to the vineyards and fish markets, so this trip should provide much fodder for summer cooking creativity. Best of all, we’ll be staying in paradors, which are castles and other ancient buildings that have been converted to hotels. The first, Parador Hostal Reyes Católicos, is considered to be the world’s oldest hotel, and the second, Parador de Pontevedra – Casa del Baron, is the former residence of the Counts of Maceda. (This is my kind of traveling, ladies and gentlemen.)

Along with our hosts from Wines from Spain and Wines of Rias Baixas, two of my travel mates for this journey include wine expert (and sassy gent) Anthony Giglio and Amy Zavatto, author of The Complete Idiot’s Guide to Bartending. Based on brief meetings I’ve had with both in the past couple of weeks, I’m counting on them to keep me entertained throughout the trip. Otherwise I can refrain from spitting and keep myself entertained. What inspires me is that Anthony is known for being one of the funniest, most approachable wine experts out there, so all hail those who see wine as a fun source of exploration.

I will do my best to send updates from the road, including photos, tweets and quick videos when possible, but I never know how good internet access will be when I’m abroad. If I can manage to conjure up access, you can find updates here on Food Philosophy, where I’ve also added a Twitter widget to the sidebar, as well as on my Facebook page.

Wines of Rias Baixas: http://www.riasbaixaswines.com
Wines from Spain: http://www.winesfromspain.com

Chef Mark and I recently attended a luncheon in NY to preview some of the Albarino wines, so here’s a quick little video including an informative conversation I had with Paul Grieco, co-owner of Hearth Restaurant:

For the last 4 years you’ve followed our evolution from articles to recipes, podcasts and videos. Now, at last, we are going past your computer screens and ear buds with something you can actually hold in your hands! Signed copies of our new cookbook are now available for pre-order for delivery in June 2009.

With The Gilded Fork Entertaining at Home: A Year of Dinner Parties, we invite you to throw open your doors to friends and loved ones — and offer them a seat at your table. And don’t be afraid to ask them to help — that can be half the fun!

With a baker’s dozen of dinner party menus ranging from casual summer fare to an elegant dinner for two, we’ve compiled colors, flavors and textures from our favorite recipes (along with some new ones!) to indulge your senses with the seasonal tastes that make us happy to be in the kitchen. We’ve also included beverage pairings for each menu, and lots of helpful tips to help take your cooking to the next level.

And in case you haven’t heard, our friends have gotten in on the fun, too! Our readers and listeners helped us to photograph these recipes (some are right there on the cover) and test them extensively, ensuring that our instructions are clear and the recipes as close to fool-proof as possible.

We believe entertaining should be fun and stress-free for all involved, so please feel free to invite us to dinner. We do dishes.

Hand-signed copy. Price includes shipping.

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Click HERE to be taken to our secure cart for ordering.

Chef Mark and I were invited to a tasting yesterday with Maximilian Riedel at Riedel’s showroom in NYC. We had heard from some colleagues that this would be a fun experience, but we had no idea what was in store for us.

Prior to this interactive workshop, I had heard that wine glass shape made a difference, but I was dubious — was this simply another note of wine snobbery in an industry already rife with posturing? Imagine my surprise.

A true showman, Maximilian is a CEO with true passion for his product, and it shows in every vessel Riedel creates. An 11th generation glassmaker, he is the grandson of Claus Riedel, the first designer to recognize that glass shape affected everything about a wine, from its bouquet to its balance and finish.

Fortunately, we were treated to more than a list of information — we experienced the difference in real time. We tasted wines in glasses designed just for their level of acidity, body and bouquet, then tasted them in the “wrong” glasses — from Pinot Noir in Chardonnay glasses to all the wines in plastic cups. The differences were palpable, and it was actually a relief to put the wines back into their proper glasses for a final taste.

Next week you’ll hear the full experience on Food Philosophy, as I was permitted to record the entire session, and I hope it will really give you a sense of our journey of discovery. For me, the relationship between wine and glasses is forever changed (I might become annoying at dinner parties, but I’m only trying to help).

In the interim I wanted to share some images from the event, as well as a photo of “Eve,” the latest in Riedel’s line of decanters. Their pieces can easily be called artwork, and I find them very sensually satisfying. For Riedel, the wine is the centerpiece (their R&D division is essentially the Napa Valley and its winemakers), so their glasses can barely be felt on the lip as one prepares for that first sip of elixir. I found the whole process to be one of sensual indulgence, and invite you to try it for yourself to see the difference.

Chef Mark took some quick video from his digital camera, so pardon the lighting, but we didn’t want you to miss out on this piece. You can hear the gurgling as the elixir winds its way through the decanter, and get a real sense of Maximilian’s passion for his subject.

We’ll be shooting a more in-depth, HD video with Maximilian in the spring, so keep your eyes peeled (and palates ready) for that! (Note: You can also see our Facebook photos from the day here.)

CMN Video: Brunello Luncheon

We attend the Brunello di Montalcino Preview Luncheon for the 2004 vintage at the Villard Mansion of the New York Palace Hotel. Chef James Staiano shows us how each dish for the meal is prepared.

A production of The Culinary Media Network. www.culinarymedianetwork.com

We have some fun playing around among the vines at Gaspereau Vineyards, then enjoy lunch at Le Caveau Restaurant at Domaine de Grand Pre Vineyards. That’s SOME pepper!

We have some fun playing around among the vines at Gaspereau Vineyards, then enjoy lunch at Le Caveau Restaurant at Domaine de Grand Pre Vineyards. That’s SOME pepper!

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Williamsburg Winery

Jennifer speaks with winemaker Matthew Meyer, and tastes Williamsburg Winery’s award winning Virginia Chardonnay and Cabernet Franc wines.

A production of The Culinary Media Network. 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/).

food, food podcast, cooking, Hamilton Beach, wine, Food Philosophy, Culinary Podcast Network, Gilded Fork

Food Philosophy Videocast #6: Round Pond

The products of Round Pond have been some of my favorite finds from the last couple of years. Their artisanal olive oils, red wine vinegars and fruit syrups are made from hand-picked fruits from their own sustainably-farmed estate in the Napa Valley. I ran into them at the farmer’s market when I was out in wine country, and became giddy when I discovered the new fruit syrups. Meyer lemon syrup over cheesecake, anyone? I thought so. They now offer estate wines as well, and tours of the olive mill, so if you’re on the west coast this would definitely be worth a peek.

http://www.roundpond.com/

Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

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

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

food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, artisanal olive oil, vinegar, fruit syrup, Round Pond, Napa Valley

I recently caught up with Chef Josh DeCellis at the Vino in Villa Prosecco tasting in New York, and had an opportunity to delve into his sensual approach to food (my favorite). He crafted a series of paired dishes for the event’s tasting seminar, hosted by wine writer Michael Franz, so we were able to get a sense of Prosecco’s versatility as a sparkling wine. (Chef Mark and I also did some experimenting of our own!) This was a veritable journey of the tastebuds, so join us for a little sensory stimulation.

http://www.prosecco.it/

P.S. Don’t miss ReMARKable Palate Videocast #9, which features Chef Mark’s interview with Chef Josh about our tasting seminar.

Music: Beau Hall (www.beaurocks.com)

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

Sometimes I forget to follow my own advice, and this time it was in reference to new wines and their effects on the palate. Whoops! Join Chef Mark, the Pastry Princess and I as we explore Albariño, Spain’s queen of white wines, and learn a bit of history from one of the leading winemakers of Rias Baixas.

www.martincodax.com
www.riasbaixas.com

Music: Beau Hall (www.beaurocks.com)

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

Did you know there is wine growing in my backyard? I don’t mean that literally, of course, but the Hudson Valley is quickly establishing itself as a player in the wine world, particularly in the realm of sparkling wines. Join me as I speak with some of the winemakers and winners from the 2nd annual Hudson Valley Wine Awards.

Whitecliff Vineyard www.whitecliffwine.com
Warwick Valley Winery & Distillery www.wvwinery.com
Brookview Station Winery www.brookviewstationwinery.com

Oh, I also delve into a little Shakespeare to kick off this season of buds newly sprouting, love blooming, etc.

Music: Beau Hall (www.beaurocks.com), Evan Stone (www.asamandrummeth.com)

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

In this special episode of Food Philosophy, Rosina Tinari Wilson and I are conducting a bi-coastal, international, simultaneous wine tasting with wines from the upcoming Pinot Noir Summit in San Francisco. Get a sneak preview of the top-rated wines in our first virtual tasting session. Grab a few bottles from the list below and join us!

Featured Pinot Noirs:
Buena Vista 2005 (California)
Sonoma Coast Vineyards 2004 (California)
TR Elliott 2004 (California)
Laetitia 2005 (California)
Erath 2004 (Oregon)
Kawarau Estate 2004 (New Zealand)

Special thanks to Barbara Drady of Affairs of the Vine (www.affairsofthevine.com)!

Pinot Noir Summit:
February 10, 2007
12:00 PM to 7:30 PM
The Officers’ Club
1 Fort Mason, San Francisco, CA
http://www.affairsofthevine.com/pn_summit.html

Music: Beau Hall (www.beaurocks.com)

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

We continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility, but offered a wonderful tutorial on the varieties of wines from the different regions of Italy.

In other news, my pals at Go Daddy are now sponsoring Food Philosophy, so you can get some great deals on your own piece of the internet:

Go to www.godaddy.com and enter codes food1, food2 or food3 at checkout. Listen for the details!

And if you haven’t seen my Go Daddy commercial, check that out too!

Listener line: (845) 704-7094

Music: Beau Hall (www.beaurocks.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

You’ve probably tasted wine with your tongue, but have you ever engaged all of your senses in the process? How about your retronasal passage?

Explore along with me as I learn how to approach wine more sensually – and how the mind can trick us along the way. Rosina Tinari Wilson is back with a lesson in tasting, which happened during an impromptu gathering in the tasting room at Fontanafredda Winery in Piemonte. (www.fontanafredda.it)

We’ve also got lots of wine advice for the holidays at the Gilded Fork, including wines for under $10, food and wine pairings and a complete cocktail party how-to. ‘Tis the season, people! (www.gildedfork.com)

If you find yourself in a bind, you can also call our friends at ChefsLine, the live cooking hotline, for advice and comfort. Chef Mark might even pick up the phone! We’ve made special arrangements for Food Philosophy listeners, so you can get 30 free minutes of consultation with a live chef through January 1st, 2007.

ChefsLine: 800-977-1224 enter code 986445#
www.chefsline.com

ChefsLine memberships are also available in the Gilded Fork Boutique, and make a perfect holiday gift! (https://shop.gildedfork.com)

Music: Beau Hall (www.beaurocks.com)

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

www.culinarypodcastnetwork.com

There’s nothing like a tasty beverage this time of year, and in addition to one fantastical flaming coffee recipe, it’s time to explore wine with Gianni Gagliardo (www.gagliardo.it), founder of the famous Barolo Wine Auction. Gianni is a pioneer in the Piemonte region, where he stepped away from convention to blaze his own trail in wines — ones that are now filling my wine rack.

I’m also getting better at wine tasting, so it looks like that trip to Italy is having a domino effect on my senses. I do believe the word “toast” came out of my mouth — the bread variety, no less. I’ll be a pseudo-expert in no time.

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

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

Fontanafredda (http://www.fontanafredda.it/) is Piemonte’s largest winery, and a location so lovely that rumor has it (no pun) that none other than Brad Pitt is looking at the property.

Take a tour of the winery with me as Rosina Tinari Wilson of Wine X magazine (www.winexmagazine.com) shares her insights on red wine, from the late October harvest to the scientific reactions of tannins with proteins like cheese and meat.

Check out a sneak preview of Chef Mark’s upcoming interview with Ming Tsai on the ReMARKable Palate podcast, where they discuss cranberries, holiday cooking and Top Chef, the culinary reality show (www.culinarypodcastnetwork.com).

Featured Recipe: Tiramisu (http://www.culinarymedianetwork.com/amaretto-tiramisu/)

Music: Beau Hall (www.beaurocks.com), Evan Stone (www.evanstone.com), Adam Buker (www.adambuker.com)

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

www.culinarypodcastnetwork.com

There’s no better way to celebrate white truffle season than to traipse through the Piemonte region of Italy. On my recent trip to the land of truffles, wine and hazelnuts, we got to indulge in the fine art of eating and drinking as only the Italians can, including hunting in the woods with Lady the Truffle Dog and sampling all the wonderful flavors at the White Truffle Festival in Alba (and beyond, but that’s for the next couple of shows).

I had some delightful companions on my tour, and they kept me in a state of laughter for a good portion of the trip. Such a sassy bunch. During the journey (for this show and the next few to come) you’ll hear the voices of travel writer Barbara Radcliffe Rogers, photo journalist Alison Jones (www.alisonjonesphoto.com), Wine X magazine founding editor Rosina Tinari Wilson (www.winexmagazine.com), our host John Riggin of Partner Concepts (www.partnerconcepts.com), and the uber-tour guide, Carol Bazzani (casamos@libero.it).

Music: Beau Hall (www.beaurocks.com) and Evan Stone (www.asamandrummeth.com)

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

www.culinarypodcastnetwork.com

As we revel in our last moments of summer relaxation, let’s take a peek at what’s coming this fall in the Hudson Valley, including the Epicurean Road Rally and the Hudson Valley Wine Fest. We’ll also stroll down Taste Memory Lane with a look at fathers and figs.

Theme Music: Super Hot Lady Cop by Beau Hall and New York Cheesecake by Adam Buker. www.adambuker.com.

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

Mark and I had the wonderful opportunity to savor a tasting dinner at Restaurant Bruno Jamais in NYC last week featuring the Champagnes of Paul Goerg. Join us as we speak with Mario Rinaldi, Goerg’s eloquent ambassador, about the philosophy behind this very special house of bubbly. It is quickly becoming one of my favorites, and we discovered it thanks to our dear friend Jean-Louis Gerin.

www.champagne-goerg.com

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

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