On Thurday's Show: CRNtalk.com
On "What's Cookin" we have wine royalty on the show. Peter Mondavi, Jr from Charles Krug winery will be here and also noted wine columnist Dan Berger. Mexican food is on the menu with Chef Rick Bayless from "Mexico—One Plate at a Time" - currently in its fifth season on PBS. Chef Matthew Cox the "World's Porridge Champion" will be here fromBob's Red Mill in Portland and we travel to Kansas to talk with Greg Shipe, owner of a unique winery there - Davenport Orchard, Vineyard & Winery Eudora, KS
Peter Mondavi, Jr - Charles Krug Winery As the third generation member of the family who owns and operates C. Mondavi & Sons, Peter Mondavi, Jr. now leads the vision for the historic Charles Krug Napa Valley brand. His responsibilities include day-to-day operations such as winemaking and overseeing the 850 acres of Napa Valley estate land, in addition to directing sales and marketing for this brand. As co-proprietor, he works closely with his father and brother, Marc, to carry forward the legacy of the Peter Mondavi Family and steward all of the winery's brands. The second son of Peter and Blanche Mondavi, Peter Mondavi, Jr. was born in 1958 and raised on the historic winery property. Peter Jr. followed in his father's footsteps by attending Stanford University, where he earned a BS and an MS in Engineering, then an MBA. Peter's engineering background has proved a valuable asset to the winery; he has directed a number of key design projects, including the development of a state-of-the-art winemaking facility. His business education has contributed to the development and execution of the company's long-term strategic plan. Peter Jr. is overseeing an ambitious, $21.6 million winery and vineyard investment program, focused on replanting the family's 850 acres of prized Napa Valley land and upgrading winemaking operations. The intention is to enhance Charles Krug Winery's reputation as one of Napa Valley's premier properties, centering on the family's tradition of innovation, integrity and quality. He is a member of numerous wine-related organizations, including the Wine and Food Society of San Francisco and the American Society for Enology and Viticulture. He is a former board member of both the Napa Valley Vintners Association and the Family Winemakers of California.
Chef Rick Bayless - "Mexico—One Plate at a Time" 7th SEASON PBS Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America. Rick is fourth generation in an Oklahoma family of restaurateurs and grocers. From 1980 to 1986, after studying Spanish and Latin American Studies as an undergraduate, and doing doctoral work in Anthropological Linguistics at the University of Michigan, Rick lived in Mexico with his wife, Deann, writing his now-classic Authentic Mexican: Regional Cooking From The Heart of Mexico (William Morrow, 1987). The New York Times’s legendary Craig Claiborne hailed this work as the "greatest contribution to the Mexican table imaginable." In 1996, Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (Scribner) won the IACP National Julia Child “Cookbook of the Year Award”. The New York Times praised him as a writer who makes "true Mexican food user-friendly for Americans," and Time Magazine hailed him as a "cookbook superstar." Rick's cookbook Salsas That Cook (Simon & Schuster), written with his wife, Deann, and JeanMarie Brownson, was published in 1999. At the 2001 James Beard Awards (the culinary equivalent of the Oscars), Mexico–One Plate at a Time, (Scribner) companion to the first season of the Public Television series by the same name , was singled out as the “Best International Cookbook”. In 1987, Rick having moved to Chicago, opened the hugely successful Frontera Grill, which specializes in contemporary regional Mexican cooking. Still today it remains one of Chicago's hottest dining spots. In 1988, Food & Wine Magazine selected Rick as "Best New Chef of The Year," and in 1991, he won a James Beard Award for "Best American Chef: Midwest." In 1995, he won another James Beard Award for "National Chef of the Year" as well as an award for "Chef of the Year" from the International Association of Culinary Professionals (IACP). In 1998, the Beard Foundation honored Rick as "Humanitarian of the Year." In 2002, Bon Appétit honored him with the “Cooking Teacher of the Year Award”. On the heels of Frontera Grill's success, Rick opened the elegant Topolobampo in 1989. Adjacent to Frontera Grill, Tobolobampo is one of America's only fine-dining Mexican restaurants. Frontera Grill and Topolobampo have received glowing distinctions from such publications as Gourmet, Food & Wine, Bon Appétit, Atlantic Monthly, Condé Nast Traveler, Zagat's, The Wine Spectator, USA Today, Chicago Magazine and The Chicago Tribune. Topolobampo has been nominated twice by the James Beard Foundation as one of the most outstanding restaurants in our country. In 1996, Rick began the prepared food line of salsas, chips, and grilling rubs under the Frontera Foods label. Frontera Foods went on to open Frontera Fresco—a food kiosk in the historic Marshall Fields (now Macy’s) building in 2005 in Chicago. Rick resides in Chicago with his wife and daughter. With his wife he runs Frontera Grill and Topolobampo. He is the founder of the Frontera Farmer Foundation, an organization that supports small local farmers and has been active in Share Our Strength, the nation's largest hunger advocacy organization. Rick is a restaurant consultant, teaches authentic Mexican cooking throughout the United States (he is a visiting staff member at the Culinary Institute of America), and leads cooking and cultural tours to Mexico. Mexico—One Plate at a Time is currently in its fifth season on PBS. His cookbook with his 15 year old daughter, Lanie, titled Rick and Lanie’s Excellent Kitchen Adventures was nominated for a James Beard Award as well as Rick’s sixth cookbook, Mexican Everyday.
Dan Berger - Wine Columnist Dan Berger has been a wine columnist since 1976 and has resided in Sonoma County since 1986. Today, in addition to his privately published weekly wine commentary, Dan Berger's Vintage Experiences, Dan writes a nationally syndicated wine column for Creators Syndicate as well as articles for Decanter, Robb Report, Cheers, Beverage Dynamics, and numerous other publications. Mr. Berger was the full-time wine columnist and reporter for the Los Angeles Times from 1988 to 1996. His Los Angeles Times column was carried nationally by the Los Angeles Times- Washington Post News Service. During that time, he commuted from Sonoma County to Los Angeles, so he could maintain his residence and affiliations in wine country. He is a judge at many wine competitions, including numerous shows in Australia, as well as competitions in Slovenia, Belgium and across the United States, judging in at least a dozen competitions each year. He also coordinates two wine competitions in California. His books include "Beyond the Grapes: An Inside Look at Napa Valley" and "Beyond the Grapes: An Inside Look at Sonoma County," and he has contributed to other wine books including the University of California/Sotheby Book of California Wine and the Oxford Companion to the Wines of North America.
Chef Matthew Cox "World Porridge Champion" ( Golden Spurtle Winner) Bob's Red Mill Wins World Porridge Making Champion 2009 Title And Takes Home Coveted Golden Spurtle Trophy. Carrying the culinary hopes of the USA on his shoulders, American Matthew Cox from Bob’s Red Mill Natural Foods has done what no American has done before – he has claimed the coveted Golden Spurtle trophy and won the title of World Porridge Making Champion. Competing against the world’s finest porridge makers at the 16th Annual “Golden Spurtle” World Porridge Making Championships on Sunday, Oct. 11, Cox took first place in the traditional porridge category and also competed in the specialty category with his pear brandy-infused Oregon Orchard Oat Brûlée recipe. “What an incredible honor,” said Matt Cox, who represented Portland, Ore.-based whole grains company Bob’s Red Mill in the international competition. “We came to Scotland to celebrate our passion for porridge with the Scots and we are just elated to win the world title.” Cox competed against 14 porridge-makers who came from Scotland and the United Kingdom, Sweden and Canada. The competitors included professional chefs, hoteliers, caterers and porridge enthusiasts.
Greg Shipe - Davenport Orchard, Vineyard & Winery Eudora, KS C.W. and Mary Davenport moved to Lawrence in 1949, settling at the Jenny Wren Farm west of town where they raised apples, grain crops and cattle and ran a meat market and auction barn. C.W. retired in 1960, but soon discovered he needed something to keep him busy, so he bought farm ground east of Lawrence in the Kaw Bottoms area and set 74 acres of peaches and 6 acres of apples. The road bordering the farm came to be known as Peach Orchard Road (now County Road 1057 and/or East 1900 Road). C.W. and Mary's grandson Greg helped work the farm during the summer months and eventually took over operations when C.W.'s health no longer allowed him to work. Since then, Greg has added more apples and pears to the mix, then grapes because his wife Charlee thought "they looked so pretty." Given their respective German & Polish heritages, it was only natural that Greg and Charlee should begin making wine; first as amateurs, then commercially in August 1997. Greg & Charlee's intent is to make good wine from Kansas grown fruit, with minimal intervention, to allow the wine to express itself freely.