The Super Bowl is coming up next weekend and perhaps you are planning a gathering for the event. We though whether you are or are not, it would be helpful to call in an expert to help feed guests in a remarkable, comfortable and relaxing way.
A real-life cheese expert, Culinary Institute of America Associate Professor, John Fischer, joins us in studio this morning.
Fischer is the author of the book, Cheese: Identification, Classification, and Utilization. But, he is also an expert in beer, wine and even makes a mean batch of chili. Professor John Fischer joins us with an array of tastes to help plan for the Big Game.
In the late 1970s when the government mandated we get the fat out of our food, our next guest says the food industry responded by pouring more sugar in. Dr. Robert Lustig believes the result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.
Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire.
For Julia Pandl, the rite of passage into young-adulthood included mandatory service at her family’s restaurant, where she watched as her father—who was also the chef—ruled with the strictness of a drill sergeant.
At age twelve, Julie was initiated into the rite of the Sunday brunch, a weekly madhouse at her father’s Milwaukee-based restaurant, where she and her eight older siblings before her did service in a situation of controlled chaos, learning the ropes of the family business and, more important, learning life lessons that would shape them for all the years to come.
In October 2008, bestselling author Dr. Andrew Weil, with restaurateur Sam Fox, opened the first True Food Kitchen restaurant in Phoenix, Arizona, with the goal of creating a menu of freshly imagined meals centered on the principles of his Anti-Inflammatory Diet and Food Pyramid.
The restaurant has garnered the reputation of being one of the country’s healthiest, and it has become known for its use of organic and locally grown products as well as seasonal menu changes.
From one of America’s finest food writers, the former restaurant critic for The New York Times, comes a definitive, timeless guide to Thanksgiving dinner—preparing it, surviving it, and pulling it off in style. We welcome Sam Sifton and speak with him about his book, Thanksgiving: How to Cook It Well.