Kitchen Chat with Margaret McSweeney

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. Visit: https://www.harney.com/. 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. Margaret'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? Savor the day! ✅ Be sure and visit https://www.KitchenChat.info for more interviews and recipes.  Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9  or Webtalkradio: htps://www.Webtalkradio.com.   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: https://www.Expertsandauthors.tv 

(http://kitchenchat.info/wp-content/uploads/2018/11/IMG_5823-3-750x532.jpg)Dorie Greenspan is an inspiration.  I am so grateful to have met her early in my culinary journey.  Her genuine kindness and encouragement along with her passion for cooking brings out the best in others and in her recipes.  What a delight to recently have a Kitchen Chat with her in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) along with my co-host, Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en)Dorie’s joie de vivre inspires every home chef to add a pinch of creativity to any recipe.   In her most recent cookbook, Everyday Dorie: The Way I Cook, (https://amzn.to/2r70QPF) Dorie shares recipes that she loves to prepare at home.  For her classic Gougeres, Dorie surprises us with the addition of pecans and mustard to add an additional “bite.”Here are Dorie Greenspan’s top tips for the home chef during the holidays:* Think about planning ahead and what you can make ahead of time.  Use your freezer like a tool.* Think about things you can serve at room temperature.  The turkey can be a “real estate hog” of the oven.* Make your pie crusts ahead of time and keep them in the freezer.* If you are making pie dough and put it between sheets of parchment paper.  Roll it out while it is still soft and then chill it.

 (http://kitchenchat.info/wp-content/uploads/2017/12/IMG_2027-300x295.jpg)“Bollywood is Hollywood in Mumbai,” Sri Rao (http://www.newyorksri.com), writer-director-producer and author of Bollywood Kitchen (http://amzn.to/2EcN0jM)explains.  Everyone should experience a Bollywood movie!  The music, the dancing and the colorful array of fashion are unforgettable!  And I will never forget my Bollywood dance lesson with Sri Rao at Read It And Eat (https://www.readitandeatstore.com) bookstore in Chicago.Sri Rao explains that Indian cuisine is easy to make at home and doesn’t have complicated and precise techniques as required in the preparation of French food.  Here are the three tips or rather essential steps to cooking Indian cuisine at home that Sri Rao has for the home chef:* Saute onions in a pan and brown them.  This is the base of deep flavor for your curry..* Add spices to onions in pan to wake up the flavor. Indian favorites include cumin, coriander, ginger and garlic; and* Add in your main ingredient (protein or vegetable) and simmer.Now you can pair Bollywood films with Indian cuisine thanks to Sri Rao’s Bollywood Kitchen (http://amzn.to/2zMTfYb)cookbook.  Also look for his ABC sitcom that will feature Priyanka Chopra. (http://www.imdb.com/name/nm1231899/)  And maybe even dance a little in your kitchen!

Chef Carla Hall (http://www.carlahall.com) is on a Soul Food journey to “redefine soul food, to reclaim it.”  Her new cookbook Carla Hall’s Soul Food (https://amzn.to/2RNm014) shares her passion from the past and her plan for the present to make Soul Food an official cuisine.  What a delightful honor to visit with Carla in her New York City apartment for a Kitchen Chat and to learn how to make her delicious Shrimp and Grits recipe! Her kindness, graciousness and laughter are all genuine and heartfelt. Cooking with Carla in her kitchen was truly a special milestone in my mid-life culinary journey.(http://kitchenchat.info/wp-content/uploads/2018/10/IMG_4351-750x750.jpg)The colorful array of fresh ingredients includes corn, peppers, tomatoes, thyme, parsley and of course shrimp.  Carla encourages us to think of Soul Food as something fresh with lots of vegetables: “What people tend to forget is that it is primarily an agrarian cuisine.”  This dish is so delicious!(http://kitchenchat.info/wp-content/uploads/2018/10/IMG_4357-750x750.jpg)Chef Carla Hall is a familiar face on television including Top Chef (http://www.bravotv.com/top-chef), The Chew (https://abc.go.com/shows/the-chew) and now GMA Day. (https://abc.go.com/shows/gma-day)  And of course you can see her on Food Network’s Halloween Baking Championships (https://www.foodnetwork.com/shows/halloween-baking-championship)Chef Carla always lights up a room and rocks the Red Carpet.  My dear friend and Kitchen Chat co-host Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and I loved seeing Carla on her on the Red Carpet at the James Beard Awards for which she was an emcee.Even with a busy schedule, she still prioritizes special ways to make a difference in the world including Helen Keller International (https://www.hki.org)In addition, she supports fellow female chefs get funding for medical care through I’ll Have What She’s Having. (https://www.illhavewhatsheshaving.org)(http://kitchenchat.info/wp-content/uploads/2018/10/IMG_4359-6-750x750.jpg)In our past Kitchen Chats, Chef Carla has shared tips for the home chef.  And you can see those with this link. (http://kitchenchat.info/2874/the-chews-chef-carla-hall/)  This time I asked her to share her top tip for living life well.  I absolutely love her answer:  “Live life with intention.”What are your favorite Soul Food recipes?Savor the day!

(http://kitchenchat.info/wp-content/uploads/2018/03/IMG_2290-300x300.jpg)Recently I had the honor of meeting and interviewing Clare Reichenbach, the new CEO of the James Beard Foundation (http://www.jamesbeard.org/) (JBF). It was my first ever visit to the historic James Beard House, located in New York City. James Beard was “America’s First Foodie” and his legacy continues to impact generations of home cooks and professional chefs around the world. (http://kitchenchat.info/wp-content/uploads/2018/03/Ken-Goodman.-JamesBeardHouseExteriorsEDITED-001-2-1-300x240.jpg)The pineapple, a symbol of hospitality is a recurrent theme and pattern in the James Beard House, where more than 200 dinners a year are open to both the public and Foundation members.(http://kitchenchat.info/wp-content/uploads/2018/03/IMG_3370-2-e1520378277851-225x300.jpg)A pineapple print wallpaper adorns the staircase walls, and a pineapple is embroidered on the fabric of each dining room chair.(http://kitchenchat.info/wp-content/uploads/2018/03/IMG_3362-2-e1520378154286-225x300.jpg)James Beard epitomized hospitality and he invited people into his home to share his passion for cooking. Walking into his kitchen, I immediately recalled my kitchen chat with Stephen Bruce, a founder of Serendipity 3 restaurant in New York. In 1954, James Beard had invited Stephen Bruce into his home to teach him how to make an omelet. Bruce recalls having to crack several cartons of eggs to perfect the skill and meet the high standards of James Beard.(http://kitchenchat.info/wp-content/uploads/2018/03/Ken-Goodman.-JamesBeardInteriorPROOFS-006-2-300x200.jpg)Clare Reichenbach now has the joyous responsibility of ensuring that James Beard’s legacy of integrity, culinary education, and his passionate championing of the rich diversity of American food continues. She mentions,  “It’s a great privilege to join this organization at this exciting and important time for the professional chef community and food lovers alike.”Reichenbach is especially proud of the Women’s Leadership Programs (http://www.jamesbeard.org/women-leadership-programs) that the James Beard Foundation offers to empower women in the industry and help narrow the gender gap.  Among the first is the Women in Culinary Leadership program, co-founded in 2012 by Rohini Dey and former JBF president Susan Ungaro. This initiative helps women at the beginning of their culinary careers by pairing them with a chef  and / or restaurateur in an intensive nine-month mentorship program. The second is the Women’s Entrepreneurial Leadership program, which began in partnership with Babson College last year, and helps equip women with the financial decision-making tools to advance their careers or scale their business. Applications for both are open now at JamesBeard.org (http://jamesbeard.org/women-leadership-programs).With the key ingredients of offering globally-recognized industry awards programs, scholarships for culinary students, chef advocacy training, thought-leader convening, a robust social media community, a “performance space” for visiting chefs that any of us can enjoy at the Beard House and also across the country, the James Beard Foundation will continue to celebrate the delicious legacy of “America’s First Foodie.”Savor the day! 

Ready to bite into some Chicago pizza? Steve Dolinsky (http://www.stevedolinsky.com/about), an award winning culinary media personality known for his weekly Hungry Hound segment on  ABC  7 News Chicago (https://abc7chicago.com/tag/hungry-hound/) and his podcast The Feed (http://www.thefeedpodcast.com) with Chef Rick Bayless (https://www.rickbayless.com), has a new book called Pizza City, U.S.A.: Why Chicago is America’s Greatest Pizza City (https://amzn.to/2xJwK8p). This new book is a great field guide for you to explore the best pizza in the Windy City.  You can also join Steve for a Pizza City USA pizza tour of Chicago (https://pizzacityusa.com).  In three hours you will sample four types of pizza including classic Chicago deep-dish, artisan style, Chicago tavern style, and New York Style sliced.  and Chicago has it all — thin crust tavern style, Neopolitan, New York pizza, deep dish, corn flour crust and a variety of other types.(http://kitchenchat.info/wp-content/uploads/2018/10/IMG_7371-2-563x750.jpg) Here are Steve Dolinsky’s top three tips for the home chef:* Mise en place.  Make sure you have all ingredients prepped and ready to go.* Read the recipe; and* Work clean, i.e. clean as you go.What is your favorite type of pizza? 

“No one person is bigger than the whole.”  Those were the wise words once whispered into Donnie Madia’s ears by one of his business partners, and this saying has become a key element to his long-standing success in Chicago’s culinary scene.  He typifies the art of collaboration. With twelve restaurants in the One Off Hospitality (https://www.oneoffhospitality.com/our-concepts/) family, Donnie Madia (https://www.oneoffhospitality.com/donnie/) credits the success and the many James Beard awards to his fellow partners and the teams in place at those restaurants. Chef Paul Kahan (https://www.oneoffhospitality.com/paul/) won Outstanding Chef in 2013, and Donnie won Outstanding Restaurateur in 2015, and this is just a sampling of the many awards. Blackbird has been  celebrating its 20th anniversary with “Blackbird at 20″Dinner Series (https://www.blackbirdrestaurant.com/blackbirdat20/) and will be cooking at the James Beard House on October 11th.   (https://www.jamesbeard.org/events/blackbird-turns-20)(http://kitchenchat.info/wp-content/uploads/2018/09/IMG_8038-2-750x563.jpg)Donnie Madia recently joined my co-host Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the award winning Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) in the Merchandise (http://themart.com/) Mart for a Kitchen Chat.  Donnie shares some great insight into how the location for Big Star (http://www.bigstarchicago.com/) was chosen and how it was named. In addition, Donnie shares his heart for charity and how appreciative he is that Chicago is so supportive of funding research for pediatric cancer through  Alex’s Lemonade Stand (https://www.alexslemonade.org/)Donnie has some great tips for Food and Fashion:* For the home chef: Take a look at adding a little more plant based diet in your meals;* For the professional chef and restaurateur:  Be pragmatic about the opportunity and single-minded in the opportunity.  Don’t try to do three things at once;* For fashion: Go into the clothing stores and actually touch the fabrics.  Also speak with the the sales associates and create with the sales persons at your favorite clothing stores.Savor the day! 

Just as James Beard is considered “America’s First Foodie,” (https://www.jamesbeard.org) Mayor Rahm Emanuel (https://www.cityofchicago.org/city/en/depts/mayor.html) is “Chicago’s Foodie.”  He is credited for bringing the prestigious James Beard Awards (The Academy Awards of Food) to Chicago and has boosted culinary travel to the Windy City.   In 2017, Bon Appetit magazine voted Chicago as the number one restaurant city in America.  Recently, the Mayor joined my co-host and Viking brand ambassador, Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) for a KITCHEN CHAT.(http://kitchenchat.info/wp-content/uploads/2018/07/IMG_6267-300x297.jpg)In addition to sharing his favorite places for breakfast in Chicago and naming the one dessert he cannot resist, the Mayor discusses the important role of urban farming in Chicago.  Did you realize that Chicago is one of the nation’s top cities for urban farming?(http://kitchenchat.info/wp-content/uploads/2018/09/Chicago-Mayor-Rahm-Emanuel-750x533.jpg)An important project for Mayor Rahm Emanuel is the Wings Metro Safe House in Chicago (http://wingsprogram.com), a place where women and children fleeing from domestic violence can safely get a second start in life.  As a leadership advisory board member of Wings, I see firsthand the impact that Wings  has in changing lives, and the Mayor has played an integral role.  Viking also generously and graciously donated a new range to the Safe House upon learning that there was an immediate need for an oven.  During the Kitchen Chat, Rebecca Darr, the CEO of Wings, thanked both the Mayor and Middleby Residential, the parent company of Viking and presented a box of cookies that the children at Wings made for him in the new oven.  Mayor Emanuel was visibly moved.(http://kitchenchat.info/wp-content/uploads/2018/09/IMG_3568-750x563.jpg)Savor the day!

Ina Pinkney (http://www.breakfastqueen.com/about_queen.html) and Denise Vivaldo (https://denisevivaldo.com) share their wit and wisdom while helping to empower women in the culinary industry.  These two are indeed a Dynamic Duo.  Ina Pinkney aka the “Breakfast Queen” (http://www.breakfastqueen.com/about_queen.html) is an iconic culinary leader, a former restaurateur, cookbook author, and a recipient of SBA Woman in Business Champion, and Denise Vivaldo (https://denisevivaldo.com) is a sensed food professional for 30 years and author of eight books.  These wonderful friends have encouraged me along my midlife culinary journey, and it was a delightful honor to interview them together during  Les Dames d’Esocoffier (https://www.google.com/search?client=safari&rls=en&q=les+dames+d'escoffier&ie=UTF-8&oe=UTF-8) conference in California.(http://kitchenchat.info/wp-content/uploads/2018/02/IMG_0173-225x300.jpg)Their “Principles of P” can help jumpstart and transition careers and paths no matter what age or stage.  “Pivot” is a word that really resonated with Denise when Ina spoke about that subject while leading a workshop.  “Possibilities” is another important word. Tune into this Kitchen Chat podcast for more ins“P”iration!Meanwhile, here are Denise Vivaldo’s recommendations for food styling for the home chef.  Throughout her career, Denise’s clients have included high profile celebrities and dignitaries..* Have color* Have definition* Have elevation.Are you in the process of “pivoting”?  Please share your story. Savor the day!

“Chicago is a choice for me.  When I had a six table restaurant in the Florida Pan Handle in 1993, my dream always was that maybe some day I’ll be able to have a restaurant in Chicago and sit down with the smartest restaurant people around.”Kevin Boehm, co-founder of Boka Restaurant GroupAt age ten, Kevin Boehm knew that he wanted to become a restaurateur.  In 2002, he and Rob Katz founded Boka Restaurant Group  (BRG) (https://www.bokagrp.com/contact.php) and it has become one of the premier chef-driven restaurant groups in the country.  With four prestigious James Beard award nominations in 2018, BRG had the highest number of nominations in the country, and Kevin was nominated for Outstanding Restaurateur.(http://kitchenchat.info/wp-content/uploads/2018/07/Kevin-Boehm-and-Margaret-McSweeney-750x495.jpg)Unfortunately, BRG didn’t win a James Beard award this year, but with this dynamic duo, the sky is the limit!Recently, my co-host Chef Jaime Laurita and I had a kitchen chat with Kevin Boehm in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) at the Merchandise Mart.  Boehm shares some fascinating stories from his culinary journey – one which even involves his hair catching on fire at his first restaurant in 1993.  In addition, Boehm discusses the challenges of opening up seven restaurants in 19 months.  Both he and Chef Jaime agree that Chicago has a culture of comradery within the restaurant industry, and the people of Chicago embrace great food and hospitality.  Now it looks like BRG is expanding outside of Chicago.  It was announced a few days ago that Chef Stephanie Izard’s Girl and the Goat (http://girlandthegoat.com) will open a new restaurant in LA next summer.Here are Kevin Boehm’s three tips for the home chef:* Sourcing is very important.   Support local farmers and buy great food. Green City Market is the place to go in Chicago.* Keep it simple.* Take your time.What are your favorite Boka Restaurant Group restaurants to dine at in Chicago?Savor the day!

 (http://kitchenchat.info/wp-content/uploads/2018/08/IMG_6111-1-300x250.jpg)Myron Mixon (https://www.jacksoldsouth.com) is the “Winningest” Man in Barbecue.  He has won the World Championship four times and even has a Barbecue “Super Bowl” ring!  His cookbook Barbecue Rules (https://amzn.to/2MtI9BN) will help the home pit masters perfect their skills.(http://kitchenchat.info/wp-content/uploads/2018/08/IMG_2850-2-300x224.jpg)Recently, Mixon had a KITCHEN CHAT in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) with Margaret McSweeney and Chef Jaime Laurita.  He shared some life lessons about hard work:  “Whatever your dream is, don’t let anyone tell you that you can’t do it. ”Here are Myron Mixon’s top tips for the home griller:* Always apply oil to the meat. Do it before you put the rub on.* Fire Management is key.  Be consistent with the heat* To properly eat a rib, use both index fingers, hold up and bite.

 “Learn the rules like a professional so that you can break them like an artist.”  Pablo Picasso(http://kitchenchat.info/wp-content/uploads/2018/01/KITCHENCREATIVITY_AuthorPhotographerPhoto-300x200.jpeg)Karen Page and Andrew Dornenburg’s new book Kitchen Creativity (http://amzn.to/2DuXKtg) will inspire you to become a true culinary artist by mastering the fundamental skills of cooking in order to understand the alchemy of creativity. Their research has taken them into the kitchens of chefs around the world.  Their individual insights from each chef have been compiled into a collective work of wisdom.(http://kitchenchat.info/wp-content/uploads/2018/01/AsparagusSpiralPhoto_KC_ADornenburg-200x300.jpeg)The book emphasizes understanding the rules – understanding the basics and understanding how ingredients work together. Kitchen Creativity will empower you so that you can break the rules and become a “Pablo Picasso” in your kitchen.  (http://kitchenchat.info/wp-content/uploads/2018/01/IMG_3427-e1516747856279-225x300.jpg) On a personal note, I am so thankful that Karen and Andrew continue to encourage me along my own culinary journey.  We recently reconnected in Chicago at a Les Dames d’Escoffier (https://lesdameschicago.org)event at Chef Carrie Nahabedian’s (http://naha-chicago.com/?post_type=team&p=10) restaurant, Naha. (http://naha-chicago.com/#&panel1-1)

(http://kitchenchat.info/wp-content/uploads/2018/08/IMG_6103-300x225.jpg) Chef Stephanie Izard (http://www.stephanieizard.com) is a culinary trailblazer. She is the first female Iron Chef (https://www.foodnetwork.com/shows/iron-chef-america) and the first female Top Chef (http://www.bravotv.com/top-chef) and is a highly acclaimed restaurateur with her partners from Boka Restaurant Group (https://www.bokagrp.com/brg.php).  Her Chicago restaurants include: Girl and the Goa (http://girlandthegoat.com)t, Little Goat Diner (http://www.littlegoatchicago.com), and Duck, Duck Goat  (http://duckduckgoatchicago.com)And she will be opening up another Girl and the Goat in Los Angeles next year. Recently, Chef Stephanie joined Chef Jaime Laurita and me in the Viking and La Cornue Showroom (http://www.vikingrange.com/consumer/index.jsp) for a KITCHEN CHAT and to feature a recipe from her new cookbook, Gather and Graze.   (https://amzn.to/2MssAKA)(http://kitchenchat.info/wp-content/uploads/2018/08/IMG_9716-e1534381384436-225x300.jpg)As a mom who balances work and home life, Chef Stephanie shares great recipes and tips for bringing the family together for meal time and to help expand the palates of children and adults of all ages.  Here are her top tips for the home chef:* Always preheat your oven and make sure your pan is hot enough;* Don’t be afraid to revise recipes to make them your own; and* When you invite friends over to “gather & graze,” send them home with a gift of food. Arrange the leftovers in a fun carryout package. (http://kitchenchat.info/wp-content/uploads/2018/08/IMG_6076-e1534381696719-225x300.jpg)Here is a link to order Chef Stephanie’s cookbook Gather & Graze (https://amzn.to/2MPPV65)

 (http://kitchenchat.info/wp-content/uploads/2018/01/KITCHENCREATIVITY_AuthorPhotographerPhoto-300x200.jpeg) On a personal note, I am so thankful that Karen and Andrew continue to encourage me along my own culinary journey.  We recently reconnected in Chicago at a Les Dames d’Escoffier (https://lesdameschicago.org/)event at Chef Carrie Nahabedian’s (http://naha-chicago.com/?post_type=team&p=10) restaurant, Naha. (http://naha-chicago.com/#&panel1-1)

Ina Pinkney (http://www.breakfastqueen.com/about_queen.html) and Denise Vivaldo (https://denisevivaldo.com/) share their wit and wisdom while helping to empower women in the culinary industry.  These two are indeed a Dynamic Duo.  Ina Pinkney aka the “Breakfast Queen” (http://www.breakfastqueen.com/about_queen.html) is an iconic culinary leader, a former restaurateur, cookbook author, and a recipient of SBA Woman in Business Champion, and Denise Vivaldo (https://denisevivaldo.com/) is a sensed food professional for 30 years and author of eight books.  These wonderful friends have encouraged me along my midlife culinary journey, and it was a delightful honor to interview them together during  Les Dames d’Esocoffier (https://www.google.com/search?client=safari&rls=en&q=les+dames+d%27escoffier&ie=UTF-8&oe=UTF-8) conference in California.(http://kitchenchat.info/wp-content/uploads/2018/02/IMG_0173-225x300.jpg)Their “Principles of P” can help jumpstart and transition careers and paths no matter what age or stage.  “Pivot” is a word that really resonated with Denise when Ina spoke about that subject while leading a workshop.  “Possibilities” is another important word. Tune into this Kitchen Chat podcast for more ins“P”iration!Meanwhile, here are Denise Vivaldo’s recommendations for food styling for the home chef.  Throughout her career, Denise’s clients have included high profile celebrities and dignitaries..* Have color* Have definition* Have elevation.Are you in the process of “pivoting”?  Please share your story. Savor the day!

(http://kitchenchat.info/wp-content/uploads/2018/04/IMG_2926-e1524258694872-300x300.jpg)Recently, Chef Jaime Laurita and I had a kitchen chat in the Viking and La Cornue Showroom in Chicago with Chef Bill Kim to discuss his new cookbook Korean BBQ: Master Your Grill in Seven Sauces. (https://amzn.to/2HiBk0b)(http://kitchenchat.info/wp-content/uploads/2018/04/IMG_3870-300x179.jpg)Chef Bill Kim cooks without borders.  His cuisine at his restaurants (Urban Belly (https://www.urbanbellychicago.com/) and BellyQ (http://www.bellyqchicago.com/)) captures and infuses the flavors of his personal and culinary journey.  At age seven, Chef Kim moved from Korea with his family to Chicago.  His childhood taste memories of kimchi intermingled with his love of Chicago hotdogs and the foods of growing up in an Italian neighborhood.  Chef Kim married Yvonne Cadiz who is of Puerto Rican descent, and a layer of his cuisine soon reflected the vibrant tastes of the Caribbean, a combination that he calls “Ko-Rican.”  His professional culinary training at Kendall College (https://www.kendall.edu/) launched his career into the kitchens of some of the top chefs in the country, including Chef Charlie Trotter and Chef Jean Banchet.  Working with these masters, Chef Kim further refined his techniques, especially perfecting the mother sauces in French cooking.  In his cookbook, Korean BBQ: Master Your Grill in Seven Sauces, (https://amzn.to/2HiBk0b) Chef Kim helps you master the seven sauces for Korean barbecue that serve as a “flavor foundation” for making more sauces.(http://kitchenchat.info/wp-content/uploads/2018/04/IMG_3550-271x300.jpg)Growing up in Alabama, I of course love fried chicken.  How fascinating to discover some Southern roots in Korean cuisine.  Chef Kim describes this southern connection as “Seoulfood.”  Chef Kim explains that during World War II, much of the basic training took place in the South and many military personnel brought with them to Korea their taste for Southern style food. These troops were missing their fried chicken, pickling and stews.  These elements and foods were already part of the Korean cuisine and melded together two cultures. Kimchi is a staple and traditional side dish in Korean cuisine. It’s typically equated with something fermented and spicy.  Chef Kim uses kimchi as a verb.  He likes to “kimchi” his dishes.  It’s the “Magic Paste” made out of of Korean chili flakes, sesame seed oil, ginger, fish sauce and garlic and his secret ingredient of fennel seeds.   Chef Kim likes to “kimchi” apples, pears, carrots and many other types of produce.  He uses kimchi like salsa and eats it fresh.(http://kitchenchat.info/wp-content/uploads/2018/04/IMG_3863-300x300.jpg)  

 Potluck with Ali Rosen: Bring It!(http://kitchenchat.info/wp-content/uploads/2018/06/[email protected])Ali Rosen is redefining potluck one dish at a time.  As she says, “If potlucks bring to mind covered dish dinners, it’s time to rebrand.  Think of them instead as outsourced dinner parties: when everyone brings a dish to share, entertaining is as easy as setting the table.”As a Southern transplant living and working in New York City, Ali hosts a weekly television show, “Potluck.”  Her new cookbook Bring It: Tried and True Recipes for Potlucks and Casual Entertaining (https://amzn.to/2JOmkvr) will inspire you to elevate what you bring to your next potluck.  Have you considered making Cauliflower Salad with Lime and Turmeric? As Ali explains, a potluck is no longer confined to casseroles in church basements, it can be a group of friends meeting in a home to celebrate events such as The Oscars or The Super Bowl and bringing dishes that fit with the theme. If you are a guest at a potluck, make sure you ask a lot of questions, such as “Will I be able to warm this dish up in the oven?” As a host, you should make suggestions of types of dishes that your guests should bring. That way you don’t end up with a dinner of desserts – although that might be a fun theme.(http://kitchenchat.info/wp-content/uploads/2018/06/Roasted-Watermelon-Pork-Ribs-page141-242x300.jpeg) Here are Ali’s three tips for the home chef:* Bake with lard. (Ali’s grandmother passed this cooking tip down to her)* Make food ahead* Microplane garlicWhat are your favorite dishes to bring to a potluck?

“I didn’t pick the restaurant industry.  It picked me.”  Chef Gale Gand on Kitchen Chat Award winning pastry chef Gale Gand has a passion for pastries.  She has won two James Beard awards, including one for Outstanding Pastry Chef and one for Outstanding Service for her former restaurant Tru.  Gale Gand is a seasoned TV celebrity who worked with Julia Child on her PBS show Baking with Julia (http://www.pbs.org/food/shows/baking-with-julia/) and for eight years hosted her own Food Network show, Sweet Dreams. (https://www.foodnetwork.com/shows/sweet-dreams)  Gand has influenced a whole generation of home chefs.  Recently, Gand joined Chef Jaime Laurita and Margaret McSweeney in the Viking and La Cornue Showroom at the Merchandise Mart for a Kitchen Chat.(http://kitchenchat.info/wp-content/uploads/2018/06/IMG_4364-300x225.jpg)Gale shares the emotional moment in her life when she realized that becoming a chef was her life’s passion. She says that her culinary training at La Varenne (http://lavarenne.com/) with Anne Willan (http://kitchenchat.info/1830/in-the-kitchen-with-anne-willan/) legitimized her as a professional chef.  One of the highlights of my own journey was having a kitchen chat with Anne Willan (http://kitchenchat.info/1830/in-the-kitchen-with-anne-willan/) in her California kitchen.  Anne even mentions Gale Gand during our conversation.(http://webtalkradio.net/files/2009/12/Book3_AgelessLifestyles.jpg)Two professional lessons that she learned during her career include: 1) Just  say “Yes” and you’ll figure it out; and 2) Keep things simple.  As a young line cook, the chef asked her if she could make a croissant.  She said, “yes” even though she never had and stayed up all night perfecting her skill.  Gand and her co-owners of Tru Restaurant had worked in the finest restaurants with the most famous chefs in creating complex dishes.  The successful hallmark for Gale Gand became The Chanel Effect.  Coco Chanel always took something away to finalize the look or in this case the taste.  Too many ingredients or accessories can clutter the outcome.  It’s best to simplify so the flavors can reveal themselves.  Her new recipe for Bacon-Wrapped Shrimp Stuffed Sweet Peppers is a perfect example.(http://kitchenchat.info/wp-content/uploads/2018/06/IMG_5153-300x300.jpg)Chef Gale Gand’s three tips for the home chef include:* See what speaks to you at the grocery store.* Don’t be afraid of leftovers; and* Be comfortable in the kitchen.Here is Chef Gale Gand’s as of yet unpublished recipe for:Bacon Wrapped Shrimp Stuffed Sweet Peppers – makes about 24 pieces6 Sweet peppers (Yellow, red and orange)12 U-15 shrimp, shelled and cleaned6 Bacon strips, cut in half1 teaspoon rough chopped flat leaf parsleyCut the stems off the sweet peppers and cut them in half length-wise and remove the seeds.  Place an uncooked shrimp in the cavity of the pepper boat.  Using 1/2 a strip of bacon, wrap the bacon around the shrimp.  Grill the stuffed peppers on both sides or bake them at 425 until the bacon and shrimp are cooked, about 15 minutes.  Sprinkle with parsley and serve warm.  You may also serve them over polenta, grits or pasta.

Everyone on Instagram always asks @WhatsGabyCookin (https://whatsgabycooking.com/). Gaby Dalkin is the Pied Piper of the culinary world.  Gaby’s enthusiasm, encouragement, recipes and authenticity help her followers become even better home chefs all while having fun in the kitchen.(http://kitchenchat.info/wp-content/uploads/2018/06/IMG_4639-e1528824725550-225x300.jpg)Recently, Gaby joined Chef Jaime Laurita (https://www.instagram.com/jaimelaurita/?hl=en) and me in the Viking and La Cornue Showroom (http://vikingrange.com/) at the Merchandise Mart in Chicago for a Kitchen Chat about her new cookbook What’s Gaby Cooking. (https://amzn.to/2y7QCVo) (http://kitchenchat.info/wp-content/uploads/2018/06/IMG_4634-e1528825979252-225x300.jpg)It’s always great to see Gaby.  Gaby and I met several years ago at an International Association of Culinary Professionals (https://www.iacp.com/) conference.  You will love her candid advice about shoes and even learn how to shuck an oyster. And check out Gaby’s cookbook and great products atWilliams-Sonoma  (https://www.williams-sonoma.com/search/results.html?words=gaby+dalkin&activeTab=products)Here are Gaby’s  three top tips for the home chef:* Always have lemons* Have a really great chef knife.  You don’t need a lot of knives.* Cook with confidence.  The worst that can happen is it doesn’t work out then you try it again or order pizza. 

 General Hospital (http://abc.go.com/shows/general-hospital) star, Jackie Zeman (https://www.instagram.com/jacklyn.zeman/?hl=en) is a foodie.  Although she loves to eat, Jackie admits that she is not a good cook and she wishes a “food fairy” would come into her kitchen. Ironically, her character, Nurse Bobbie, was a restaurateur on General Hospital.  She and her onscreen brother Luke Spencer ran Kelly’s Diner.  Although the food is real on set, Jackie says that it’s challenging to actually eat while filming a scene.  Chef Jaime and I enjoyed our Kitchen Chat with Jackie in the Viking Showroom. (http://www.vikingrange.com/consumer/index.jsp)(http://kitchenchat.info/wp-content/uploads/2018/05/IMG_6392-3-300x252.jpg)This fall, Chef Jaime Laurita and Jackie’s new show Make This Place Your Home will air on TLC.  They will feature fashion, design and food trends that will inspire you in your own home and encourage you to try your own decorating projects. They were recently on Windy City Live (http://abc7chicago.com/home/celebrity-chef-jaime-laurita-general-hospital-star-jackie-zeman-host-new-show/3409549/) to promote their show and also with ABC’s meteorologist, Tracy Butler (http://abc7chicago.com/about/newsteam/tracy-butler/) on Soap Chat.(http://kitchenchat.info/wp-content/uploads/2018/06/9E31196D-4985-4992-AC17-83D584E18CC3-225x300.jpg) Jackie’s three tips for the home chef include:* Sit down together for dinner and share a meal with friends and family;* Exercise so you can boost your metabolism; and* Make your table pretty with flowers.  Jackie likes using small bud vases so you can see everyone .Chef Jaime encourages the home chef to “do things with reckless abandon.  Let your fear be an ingredient for your creativity.”What design project are you working on in your home?Savor the day!

“An amalgam of styles around the world – that’s what’s going to happen in the home kitchen. It has already started. If you begin with big flavor then you end with big flavor… It’s transformative.”  Christopher Kimball, founder of America’s Test Kitchen (https://www.americastestkitchen.com/)and Milk Street (https://www.177milkstreet.com/)Christopher Kimball’s culinary journey began in childhood when he made his first chocolate cake.   As founder of America’s Test Kitchen along with his latest creation, Milk Street (https://www.177milkstreet.com/), Kimball is considered to be a global expert on the art and science of food. He is the Maestro of Big Flavor.Kimball believes that baking an apple pie is the litmus test for a good home chef.  His recommendations include using a variety of apples and understanding the consistency of moisture in each type of apple.  Kimball doesn’t like to use cinnamon in his apple pies, and he limits the sugar.   Here is a video of Christopher Kimball on The Rachael Ray Show making an apple pie.  (https://www.youtube.com/watch?v=Yyn2VmwmF5Q)Kimball thinks that the next new flavor in the United States will be bitter. He explains,  “Bitter is highly prized in lots of cultures such as bitter melons, etc. because it’s a strong flavor and it’s important to pair bitter with other things.”Through his multi-media platform of Milk Street, Christopher Kimball helps the home chef conduct an orchestra of global flavor notes.  Here are three of his top tips for the home chef:* Use salt.  People are afraid of salt.  The right amount of salt makes all the difference in the world.* Use enough heat.  If you brown something, make sure the oil in pan is about to smoke.  But use low heat for onions.* Use your ears.  It’s important to listen in the kitchen.  You can hear if something is simmering, sautéing, boiling at the right rate.What are some global flavors that you are enjoying in your home kitchen?Savor the day!

Bring new traditions and tastes to your holiday table with Better Homes and Gardens (http://www.bhg.com/)' 16th edition of its Red Plaid cookbook (http://www.amazon.com/Better-Homes-Gardens-Cook-Book/dp/0470560770).  Learn how to make perfect turkey gravy, snickerdoodle pie and other delicious new and classic recipes featured in this cookbook.  And tune in for great recipe ideas for leftover turkey.  Savor the day! 

Learn how to master your mistakes in the kitchen with Dana Cowin, editor in chief of Food and Wine Magazine. She shares great advice, recipes and stories from her new book Mastering My Mistakes in the Kitchen (http://www.amazon.com/Mastering-My-Mistakes-Kitchen-Delicious-ebook/dp/B00ICN04SU). Here is a link to her book tour dates (http://www.masteringmymistakes.com/events/). What is your biggest food fiasco? Savor the day!

As the countdown begins for holiday entertaining, get ready with Kitchen Chat and Tina Ujlaki, Executive Food Editor of Food and Wine Magazine (http://www.foodandwine.com/).  She shares delicious dishes that will wow your guests.  Please share your favorite holiday traditions with me! Savor the day!

Margarita Carrillo Arronte, the Julia Child of Mexico, shares authentic flavors and recipes from Mexico: The Cookbook.  (http://www.amazon.com/Mexico-Cookbook-Margarita-Carrillo-Arronte/dp/0714867527) Did you know that vanilla is really from Vera Cruz? Learn how to cook cactus paddles and spice up your dishes with epazote on today's kitchen chat.  Savor the day!

What’s the next big food trend? Russ Parsons (https://twitter.com/Russ_Parsons1), food editor of LA Times (https://twitter.com/latimesfood) and author of How to Read a French Fry and How to Pick a Peach (http://www.amazon.com/Russ-Parsons/e/B001IGHNJG), shares some delicious insight into on all things culinary. Savor the day!

Do you want to know how to make delicious and simply elegant French desserts? Dorie Greenspan (http://www.doriegreenspan.com/) shares recipes and stories from her 11th cookbook Baking Chez Moi.  Doris is a James Beard Foundation and IACP award winner.  The New York Times called her a "culinary guru" and she was inducted into the Who's Who of Food and Beverage in America.  Savor the day! 

It’s time for the Emmys! Host a memorable party with some fabulous ideas by Hollywood’s ultimate party host- Barbara Lazaroff. And join the fun on Emmys night as I tweet from #ETNow! Savor the day! - See more at: Kitchen Chat (http://kitchenchat.info/902/kitchen-chat-barbara-lazaroff-emmys-interview/#sthash.cguTr9j8.dpuf)

Want some sizzle in your life? Impress your friends and family with great grilling and BBQ tips and tastes from America’s Master Griller, Steven Raichlen! Discover your “Inner Chef” with his new book Man Mande Meals: The Essential Cookbook for Guys! Savor the day!

Happy 60th birthday to Serendipity (http://www.serendipity3.com/)– an icon in the New York City restaurant scene and home of “Frrrrozen Hot Chocolate,” one of Oprah’s favorite things! Join the fun as Stephen Bruce, one of the original founders, shares stories of food and celebration about James Beard, Andy Warhol, Jackie O and many others with a special tie to this happy place. Savor the day!

Danny Meyer's award winning Union Square Cafe (http://www.unionsquarecafe.com)is an icon in New York City. Chef Carmen Quagliata and beverage director Patrick Service provide an inside peek at the creative and collaborative process of planning a menu and pairing wines. Discover the Union Square green market and nettles as Chef Carmen describes choosing seasonal ingredients for the menu. And learn how Patrick curated the seasonal "Pea Shooter." Plan some great picnics with tips and recipes from Chef Carmen and Patrick.

Do you need help with meal and menu plans? If so, Katie Workman, founder of cookstr.com (http://cookstr.com)and author of The Mom 100 Cookbook (http://www.themom100.com/) is your ultimate resource for recipes. Her websites and cookbook are like having a pantry and fridge with a voice to answer: "What can I make for dinner tonight?" She will be signing books and doing a cookbook demo in the Chicago area on April 27 at a Wings (http://www.wingsprogram.com) fundraiser.

Do you enjoy unique food experiences? Nick and Barbara Vahlkamp, owners of Kamp Gallery (http://www.kampgallery.com/), discuss the perfect pairing of fine art with fine wine and fine food at a pop-up dining event at their gallery in Winnetka. This unique and trendy concept will include a 4 course menu inspired by original Mediterranean Master paintings on display at their gallery and a presentation on culinary travel to Italy by Jens Bauerle, founder of Gourmet Destinations (http://gourmetdestinations.com/). In this show I also share my own culinary adventures in Paris. Highlights include my food walk with Wendy Lyn founder of The Paris Kitchen (http://www.thepariskitchen.com/)along with my foie gras and my faux pas.

If you were listening to Kitchen Chat in late fall when Wendy Lyn, founder of The Paris Kitchen (http://thepariskitchen.com)and famous for her tours of Paris patisseries, chocolatiers, boulangeries and restaurants, you'll be envious to hear that Margaret is leaving for a week in Paris to visit with Wendy! She'll have plenty of fresh info for a new show when she gets back, but we thought in the meantime, those of you who didn't hear this original show - and even many of you who did - would enjoy hearing it now.So if you love French cuisine, or even if you are intimidated by it, Wendy Lyn, founder of The Paris Kitchen (http://thepariskitchen.com)will put you at ease with her insights and stories about chefs, restaurants and outdoor farmer’s markets in Paris. Learn about Poulet de Bresse and why this blue-footed bird is in high demand. Wall Street Journal recently named Wendy Lyn as one of the top ten culinary guides in Europe. If you’re heading to Paris, check out her website The Paris Kitchen (http://thepariskitchen.com)to schedule a tour, find out the latest food and wine trends in Paris, discover recipes from chefs and to even view photographs of gorgeous food. Please keep in mind that her sought- after private culinary tours book months in advance. Bon appetit!

Discover the world of beans with James Beard award winning cookbook author, Crescent Dragonwagon (http://www.dragonwagon.com/)as she discusses her latest book: Bean by Bean (http://www.workman.com/products/9780761132417/). With over 175 recipes featuring beans in soups, salads, skillets, casseroles, and even desserts, Bean by Bean will become a go-to resource for the home chef. Be inspired to sample the variety of tastes and textures of beans in dishes from around the world such as the United States, India, Africa, France, Italy, Hungary, Spain, Greece, Brazil, Mexico and the Middle East. Do you have a favorite recipe with beans? Drop me a note at [email protected] (mailto:[email protected])I'd love to hear from you!

A clean lifestyle doesn't mean boring food! Get ready to take a lot of notes on how to combine great taste with healthy living! Amie Valpone (http://thehealthyapple.com/), a culinary nutritionist and publisher of Easy Eats (http://easyeats.com/), a gluten free online magazine provides delicious tips for healthy flavor. Avocado in cookies anyone? Jacquelyn Rieke, owner of Nutty Stephs (http://nuttystephs.com/)located in Vermont shares the special taste of her handmade products available online including the popular gluten free granola and dark chocolate bars. Savor the dark chocolate sourced from small farms in Ecuador. Learn why maple syrup makes a great sugar substitute for your favorite foods.

Are you eager for a culinary adventure? If so, this week's Kitchen Chat is just for you. Join Jens Bauerle, founder of Gourmet Destinations (http://www.gourmetdestinations.com)on a culinary tour of Tuscany from farm to food. Discover an organic chili pepper farm and learn about Cinte Senesi Pigs as you visit the Tuscan countryside. Gather at the table and enjoy delicious Tuscan meals. For something closer to home, take a Chicago Food Walk with Rebecca Wheeler (http://www.rebeccawheeler.com)to explore the exotic tastes on Argyle Street and sample some pho (a rice noodle).

Wine and coffee are on the table for this week's Kitchen Chat. Discover sparkling wine from Argentina with Craig Brautigam, proprieter of Grand Cru Wine Merchants (http://www.gcwines.net)in Lake Forest. And get a savory sneak peek into the culinary art of roasting coffee from Chef Tim Coonan, founder of Big Shoulders Coffee (http://bigshoulderscoffee.com/). Let's connect! "Kitchen Chat" me with your favorite recipe.

What's in season? Melissa Clark, acclaimed cookbook author and food writer for the NY Times walks us through a farmers' `market and selects ingredients for seasonal recipes featured in Cook This Now! (http://www.amazon.com/Cook-This-Now-Delectable-Dishes/dp/1401323987/ref=sr_1_1?ie=UTF8&qid=1324496405&sr=8-1) Judy Rosenberg, founder of the iconic Rosie's Bakery (http://www.rosiesbakery.com/about-rosies/)in Boston shares her favorite recipes from Rosie's-Bakery-All-Butter-Cream-Filled-Sugar-Packed (http://www.amazon.com/Rosies-Bakery-All-Butter-Cream-Filled-Sugar-Packed/dp/0761154078/ref=sr_1_1?s=books&ie=UTF8&qid=1324496892&sr=1-1)along with childhood memories of being Marilyn Monroe's neighbor in New York City.

It's a "food fight" on Kitchen Chat! Carolyn Lammersfeld, Director of Nutrition for Cancer Treatment Centers of America (CTCA) (http://www.cancercenter.com/) discusses how food can help prevent and fight cancer. Carolyn shares great recipes and meal plans from Wholesome Temptation (http://www.cncahealth.com/cookbook)CTCA's cookbook.

3 Star Michelin Chef Christopher Kostow,and Breakout Chef of the Year,Chef Matt Eversman share a passion for food and kids. With his 12 Days of Christmas at Meadowood (http://www.meadowood.com/events/), Chef Christopher raises money for Share Our Strength (http://www.strength.org/)to end childhood hunger in America. Chef Matt, whose restaurant OON (http://oonrestaurant.com/) will open in 2012, works with teens to create nutritional food for Chicago schools. He also stars in a new food crime show Chicago Kitchen Patrol (http://chicagokp.com/teaser/)

Is it 5:00 and you don't know what to make for dinner? Don't panic, Elisa All, founder of 30 Second Mom (http://30secondmom.com/), is here to help. The new 30 Second Mom app gives great quick ideas for recipes and meal planning right on your smartphone. (available on i-phones in December). Do you have a love/hate relationship with food? Beth Aldrich, nutrition expert and author of Real Moms Love to Eat (http://realmomslovetoeat.com)encourages you to have an affair with food and actually lose weight in the process. She shares those tips in the second segment of this week's Kitchen Chat.

Sharon Meyers, co-president of ChicaGourmets (http://chicagourmets.org/#top)and New York Times bestselling author, Kathleen Flinn (http://www.kathleenflinn.com) will encourage you on your personal culinary quest. Sharon invites you to experience the exciting tastes of Chicago, and Kathleen inspires you to become fearless in your own kitchen! Kathleen shares how she taught nine women how to cook in her latest book The Kitchen Counter Cooking School (http://kathleenflinn.com/books/)Her life-changing challenge motivated me to publicly announce my goal of learning how to cook before my 50th birthday in March 2012. Can I do this??

Is this your first time to cook a Thanksgiving turkey or your 75th? There's always something to learn on Kitchen Chat. Bruce Meller, the inventor of the Ultimate Turkey Rac (http://www.ultimateturkeyrack.com)k discusses how to cook a turkey upside down! And Marty, supervisor at Butterball's Turkey Talk Line (http://www.butterball.com), (1-800-Butterball) shares professional tips to get your Thanksgiving turkey from the freezer to the table. And for added entertainment, click on the video to watch my first time to ever prep a turkey. (I have a lot to learn in the kitchen) Please share your turkey tales and Thanksgiving tips with me!

Take gourmet to a new level Chicago style with Chef Jonathan of Davanti Enoteca (http://www.davantichicago.com)and Chef Cory of Mercat a la Planxa (http://www.mercatchicago.com), two of the featured celebrity chefs for this year's tour. Learn about black garlic and other secret ingredients for this special 8 course dinner on November 9th to benefit the James Beard Foundation. Jeff Black, president of Celebrity Chef Tour, offers Kitchen Chat listeners a promotional $50 discount toward the cost of this dinner. Just type "Sage" when buying tickets at Celebrity Chef Tour (http://www.celebritycheftour.com)

Does your kitchen need a touch-up or a complete make-over? Soapstone or granite counter tops? Bruce Sauer and his son, Nick of Sauer Kitchen Solutions (http://www.sauerkitchens.com/)offer great tips for making design decisions to fit any size budget for any size kitchen.

Do you love cooking with a cast iron skillet? If so,tune in to this week's Kitchen Chat with special guest, Shellie Rushing Tomlinson www.allthingssouthern.com (http:// www.allthingssouthern.com). This "Belle of All Things Southern" shares recipes, tips, stories, and even secrets of the skillet! Get your pen and jot down recipes for milk gravy, fried jalapenos, and pork tenderloin. Don't miss this delicious show!

On this week's Kitchen Chat, Nancy Woodruff, accomplished author and Creative Writing Professor at NYU shares the essential ingredients to getting a book published. She shares her own experiences of writing her latest book My Wife's Affair (Amy Einhorn imprint at Penguin Group). www.nancywoodruff.com (http://www.nancywoodruff.com)now available in paperback. This segment was recorded with an audience at Barrington Area Library http://www.barringtonarealibrary.org/ (http://www.barringtonarealibrary.org/)

Lisa Yockelson, award winning cookbook author and baking journalist, shares favorite recipes and heartwarming stories featured in her latest book Baking Style. Sample these delectable servings on this week's Kitchen Chat and visit Lisa's website http://bakingstylediary.com (http://bakingstylediary.com)/ for more delicious ideas.

Chef Carl Raymond (www.chefcarlnyc.com (http://www.chefcarlnyc.com)) - chef instructor at Astor Wine Center and chef ambassador for Roland Foods joins us on Kitchen Chat for an inside look at recreational classes and culinary professional programs. Learn about ghee, agave, farfo and even his mom's recipe for blueberry cake.Blueberry Cake1 cup sugar1/4 cup butter1 egg1 1/2 c flour1 tsp cream of tartar1/2 c milk1/2 tsp baking soda1 cup blueberries1/2 tsp saltCream butter and sugar. Add egg and beat well. Add flour, salt, cream of tartar, milk and baking soda. Fold in blueberries.Bake in a 9 x 13 x 2 inch pan at 375 degrees for 30 minutes.