The Connected Table

The Connected Table We connect you to the people who enrich the food, wine, spirits & hospitality industry. Listen to The Connected Table podcast on more than 65 channels. We eat.

Watch on YouTube. Work with us to create compelling content and events and to share your story., We drink. We explore. We share stories of the people who shape our industry and we help you tell yours in a compelling way,

The Connected Table® Live radio show connects you to the people, stories and places in food, beverage and hospitality. Hosted by industry insiders Melanie Young and David Ransom (the insatiably curious culinary couple), the show airs live on www.w4CY.com, Wednesdays, 2 p.m. ET and is podcast to iHeart.com and the free iHeart App. Does your brand need a story or have one that needs to be shared? The Connected Table creates custom special events and promotional programs for wine, spirits, food and wellness. David is a wine and spirits writer for Tasting Panel Magazine, SOMM Journal and others outlets and lectures on wine.

Melanie is a Certified Health Coach and author who writes and speaks about healthy living and writes about wine and lifestyle. Learn more at www.melanieyoung.com

A stunning book! What does the memory of a family meal mean to you? For survivors of World War II and the Holocaust, foo...
09/28/2026

A stunning book! What does the memory of a family meal mean to you? For survivors of World War II and the Holocaust, food memories provided an important emotional connection to families lost and traditions preserved.

Award winning chef and restaurateur and culinary historian and author have co-authored "Memories of a Good Meal: Recipes of Resilience Inspired by Stories of World War II Survival." (Harvest/William Morrow)

This book features ten diverse, moving accounts of Holocaust survivors and WWII heroes and cherished food memories. The stories will touch your heart, and the recipes will feed your soul. Examples: twin Jewish girls hidden by a Christian family foraging for food in the forest, a Navajo Code Takler who carries a sachet of corn pollen as a talisman into battle, a housekeeper who rescues a family's recipe book after they have been deported to Auschwitz and returns it to the survivors who were released.

"Memories of a Good Meal" grew from Alon Shaya's work with the Rescued Recipes initiative with the United States Holocaust Museum and his deep friendship with Holocaust survivor, Steven Fenves. To date, Rescued Recipes has raised over one million dollars.

This stunning book is coming hot off the press October 6, and we have a preview on The Connected Table Live podcast this week. We sat down for a conversation with Alon and June to lead up to this book's publication. You can watch or listen to this episode starting Wednesday, September 30, 1pm CST The Connected Table TV on YouTube.

Hardcover and audio book will be available. Sharing a few gorgeous photos from the book taken by Denny Culbert

The New York Times recently published "36 Hours in New Orleans." We agree to all the recommendations and are thrilled to...
09/26/2026

The New York Times recently published "36 Hours in New Orleans." We agree to all the recommendations and are thrilled to see our friend at make this list for a casual (and rib-sticking) lunch. Go for lunch early or late. This spot fills up fast. Everything Chef makes is fabulous! Sharing photos from a recent Saturday lunch.

Here is what The New York Times has to say:

After Hurricane Katrina flooded their brick-and-mortar shop, Vaucresson’s Creole Café & Deli reopened in 2022 in its former sausage factory on St. Bernard Avenue — a second life for the 127-year-old family business. Vance Vaucresson, the restaurant’s third-generation proprietor, is recognized as a “tradition bearer” by the Louisiana Folklife Commission for making traditional Creole sausages like andouille and spicy pork chaurice.

Fans of the New Orleans Jazz & Heritage Festival may know the name from the popular stand at the city’s springtime event. At the cafe, rich gumbo comes packed with seafood, with a crab leg dangling lusciously from the bowl ($14.95), and the sausage sampler includes crawfish, chicken and spicier Creole varieties ($21)."

https://www.nytimes.com/interactive/2026/09/24/travel/things-to-do-new-orleans.html

Fischer & Wieser: How family peach farmers in Texas Hill Country became award-winning specialty food producers- The Conn...
09/22/2026

Fischer & Wieser: How family peach farmers in Texas Hill Country became award-winning specialty food producers- The Connected Table Live September 23

The Fischer & Wieser Farmstead originated in 1928 when German immigrant J.B. Wieser planted a small peach orchard in Fredericksburg, Texas. His son Mark continued caring for the orchard during school breaks. In 1969, Mark founded Fischer & Wieser’s Das Peach Haus to sell the family’s harvested Hill Country peaches and handcrafted preserves. A decade later, Case Fischer, a young dedicated worker, proposed to Mark to expand their jams and jellies offerings – and Specialty Foods was born. Today the family-run company produces over 150 handcrafted specialty products and welcomes visitors to Das Peach Haus for its popular cooking classes and tasting experiences.

Mark Wieser and Case Fischer share their story and discuss the evolution of this family-run business on The Connected Table Live podcast September 23, 2pm EST. Watch live on YouTube and The Connected Table TV. Listen ono your preferred podcast channel.

09/22/2026

Origins: Fischer & Wieser: How a Family Texas Farmstand Became an Award-Winning Specialty Foods Company-The Connected Table

The Fischer & Wieser Farmstead originated in 1928 when German immigrant J.B. Wieser planted a small peach orchard in Fredericksburg, Texas. His son Mark continued caring for the orchard during school breaks. In 1969, Mark founded Fischer & Wieser’s Das Peach Haus to sell the family’s harvested Hill Country peaches and handcrafted preserves.

A decade later, Case Fischer, a young dedicated worker, proposed to Mark to expand their jams and jellies offerings – and Fischer & Wieser Specialty Foods was born. Today the family-run company produces over 150 handcrafted specialty products. Many have received SOFI Awards. Their best seller is the Original Roasted Raspberry Chipotle Sauce. We also liked the Hot Peach and Honey Sauce.

A visit to Das Peach Haus should be on your itinersay when you plan a trip to Fredericksburg, Texas. You can taste almost all the Fischer & Wieser products, attend a cooking class, relax by the lake or sip a cocktail next door at , also part of the family. You can also stay in one of the on-site Airstream Trailers.

We had the pleasure of visiting Das Peach Haus last Spring for a cooking demo and dinner. The entire family welcomed us! We are reciprocating by warmly welcoming
Mark Wieser and Case Fischer to The Connected Table podcast to share the history of how the two came together to launch Fischer & Wieser and the importance of family to the business near its 100 year celebration.

The Conneceted Table September 23, 1 pm CST .cy The Connected Table TV .

A Chef's Journey from Misfit Youth to Michelin StarRecognized as a pioneer of contemporary American cuisine, Chef Patric...
09/19/2026

A Chef's Journey from Misfit Youth to Michelin Star

Recognized as a pioneer of contemporary American cuisine, Chef Patrick O’Connell has welcomed luminaries from around the world to his acclaimed restaurant, the Inn at Little Washington. In 2018, we interviewed O’Connell on The Connected Table Live podcast when the Inn at Little Washington celebrated its fortieth anniversary and was about to receive its first three-star rating from the Michelin Guide after many years holding two stars (which it still retains).

That year we were invited but unable to attend his Woodstock-themed celebration in Little Washington, Virginia, where the Inn is located. We also missed the over-the-top party he threw at Chateau Versailles in France. Now O’Connell has released a memoir entitled “Middle Main & Gay: A Chef Finds His Place in the World Against All Odds” (Celadon Books, a division of Macmillan Publishers).

Read more blog and here:
https://theconnectedtable.com/a-chefs-journey-from-misfit-youth-to-michelin-stars-patrick-oconnell/

The James Beard Foundation Taste America® culinary series kicked off in New Orleans Sept. 16 with a buzzy multi-chef tas...
09/18/2026

The James Beard Foundation Taste America® culinary series kicked off in New Orleans Sept. 16 with a buzzy multi-chef tasting event at The Josephine, Dickie Brennan’s stunning event space. We were on the scene mingling and tasting and meeting the diverse group of culinary deemed by JBF as “Chefs To Watch.” Presented by and supports JBF's national impact programming, championing a more sustainable, equitable, and thriving future for independent restaurants and the broader food system.

Pictures left to right
Chefs Evelyn Garcia and Henry Lu, JUN and Third Place, Houston, Texas
Chef Jhonny Reyes, Lenox, Seattle, WA
Chef Marc Quinones, La Fonda on the Plaza, Santa Fe, NM
Chef Carol Reyes, Boveda Restaurante, San Juan, PR

Celebrating Vintage Port with Adrian Bridge, CEO/Managing Director, Taylor Fladgate - The Connected Table Live September...
09/15/2026

Celebrating Vintage Port with Adrian Bridge, CEO/Managing Director, Taylor Fladgate - The Connected Table Live September 16

Established in 1692 by English wine merchant, Job Bearsley, the venerable Port house, Taylor Fladgate, has remained 100% independent and family-run throughout its history. Today its holdings include Taylor Fladgate, Fonseca and Croft. In 2026 all three historic houses declared 2024 as a Vintage Port, a rare occurrence and the first since 2017. CEO Adrian Bridge discusses Taylor Fladgate’s family roots and historic milestones, the Port making process, styles and what determines a Vintage Port. Importer

Hispanic Heritage Month runs September 15 – October 15. The Connected Table gives a gracious shout out to all the wine a...
09/14/2026

Hispanic Heritage Month runs September 15 – October 15. The Connected Table gives a gracious shout out to all the wine and food professionals who shape our nation's rich Hispanic heritage and especially in our chosen home of New Orleans.

Bonus! Dolfy's was just named to The New York Times 2026 Best Restaurants in America. Link to list in comments,

Chef Adolfo Garcia Jr., owner of 4508 Freret Street in Uptown New Orleans, shares this recipe for Shrimp Al Ajillo.

Chef Adolfo Garcia Jr.'s Shrimp Al Ajillo
Yield(s): 1 serving

Ingredients:

● 5 head-on shrimp, peeled and deveined
● ¼ cup extra-virgin olive oil, plus more for finishing
● 4 garlic cloves, thinly sliced
● 1 tablespoon paprika
● 2 tablespoons fresh parsley, chopped
● 2 lemon wheel slices
● ¼ cup dry white wine
● ¼ cup shrimp stock
● Salt, to taste
● Freshly ground black pepper, to taste
● Toasted sourdough, for serving

Instructions
1. Heat the pan - place a sauté pan over high heat and let it heat up.

2. Start the garlic.
Add the extra-virgin olive oil and sliced garlic to the hot pan. Cook briefly, watching closely so the garlic becomes fragrant without burning.

3. Cook the shrimp.
Season the shrimp with salt and freshly ground black pepper. Quickly add them to the pan, taking care not to let the garlic slices burn.

4. Build the sauce.
Add the lemon slices, chopped parsley, and paprika. Toss everything together briefly to coat the shrimp and release the aromatics.

5. Deglaze.
Pour in the white wine and allow it to come up to a boil. Once boiling, add the shrimp stock.

6. Finish cooking.
Cover the pan with a lid and bring the liquid back to a boil. Cook covered for approximately 10 seconds, or until the shrimp are cooked through.

7. Plate and finish.
Transfer the shrimp and sauce to a serving dish. Finish with a drizzle of fresh extra-virgin olive oil.

8. Serve immediately with toasted sourdough for dipping into the garlic, paprika, lemon, and white wine sauce.

Chef's Note: The key is to move quickly once the garlic hits the pan. Keep it golden and aromatic rather than allowing it to brown or burn.

Another delicious fundraising event is taking place September 23 in New Orleans. Here are the details:Hancock Whitney pr...
09/10/2026

Another delicious fundraising event is taking place September 23 in New Orleans. Here are the details:

Hancock Whitney presents NOCHI's Cooking for a Cause.
A Fundraising Fête in the Name of Food!

Wednesday, September 23
725 Howard Ave. New Orleans, LA 70130

Honorees
Chef Emeril Lagasse
Kathy Hebert, CPA

Patron Party: 5:30PM - 6:30PM
Main Event: 6:30PM - 9:00PM

NOCHI’s annual fundraiser includes an online auction of exclusive curated experiences culminating in an in-person soiree featuring exceptional cuisine, handcrafted cocktails, and lively entertainment. The online silent auction is now open for bids.

Proceeds benefit NOCHI’s mission to equip individuals with the skills, confidence, and entrepreneurial mindset needed to excel in culinary and hospitality careers and passions. Through accessible, high-quality education and programs.

Thanks to the generosity of the Goldring Family Foundation, all proceeds from Cooking for a Cause will be matched dollar for dollar. Patron tickets and sponsorships start at just $250, with benefits for every level of support.

Link to purchase tickets in comments.

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