Food Philosophy #41: Lunch with Jean-Louis Part II

Food Philosophy #41: Lunch with Jean-Louis Part II

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

Sponsors:

Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order

Barilla Pasta Lovers Cookbook (www.pastaloverscookbook.com)
Download the cookbook for free and Barilla will donate $1 to America's Second Harvest

Folgers Gourmet Selections (www.folgers.com/podshow)
Get a free sample of Folgers Gourmet Selections while supplies last

Music: Beau Hall (www.beaurocks.com)

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

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, chef, Jean-Louis Gerin

Food Philosophy #40: Virtual Pinot Noir Tasting

Food Philosophy #40: Virtual Pinot Noir Tasting

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

Sponsors:

Barilla Pasta: Celebrity Pasta Lovers Cookbook
Free download www.pastaloverscookbook.com
$1 from every download will be donated to America's Second Harvest

Go Daddy:
www.godaddy.com
10% off your order with code food 1
$5 off orders of $35 or more with code food 2
.COM domains for $6.95 with code food 3

Music: Beau Hall (www.beaurocks.com)

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

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow

Food Philosophy #39: Lunch with Jean-Louis

Food Philosophy #39: Lunch with Jean-Louis

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/

Featured sponsors:

Barilla Pasta Lovers’ Cookbook
http://www.pastaloverscookbook.com/
For each cookbook downloaded (free through Feb. 28), Barilla will donate $1 to America’s Second Harvest

Go Daddy
http://www.godaddy.com/
Save 10% on your entire order with code “food1” (enter at checkout)

Music: Beau Hall (www.beaurocks.com)

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

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Jean-Louis Gerin, chef, seduction, chocolate, Valentine's Day

Valentine's Day Seduction

This is about the time of year when I start hearing from male friends both near and far.

"Jennifer, I want to do something special on Valentine's Day for my wife/girlfriend/latest conquest, but I have no idea what I'm doing in the kitchen. Can you please, please help me?"

Ah, these poor lost souls. I have taught cooking lessons by e-mail, tutored in the art of sensory seduction via Skype, and generally tried to make the world a more sensual place; but I realize that even the fastest learners have limitations.

So this year, instead of wringing my hands as I watch said students whip themselves into a frenzy along with the fresh cream, I've decided to give them — and you — an out. You see, there are specialists in the realm of Valentine's Day, and they are called chefs and restaurateurs. However, rather than encouraging you to fight for reservations and pay an exorbitant amount for a meal in a cramped dining room, I shall still encourage you to dine in — only this time we're going to focus on ambience and leave the meal to the experts. (read more)

Note: This article is from my Sunday Magazine feature for the Hudson Valley's Times Herald-Record. You can also see notes on the menu, decor, wine and presentation, and my Honeyed Chai Tea recipe (also available here).

Photo: Times Herald-Record/Tom Bushey

gilded fork, Valentine's Day, restaurant, seduction