Bourbon

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 25 January 2003

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

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Summary

We'll take a look at small-batch bourbons with Kentucky bourbon maker Frederick Booker Noe, the grandson of Jim Beam and one of the pioneers in this new take on American whiskey. Forget bourbon and soda—this is stuff you'll want to leisurely swirl and sniff before taking a sip. Some experts claim these whiskeys are right up there with the great brandies and single-malt scotches.

Texans take their pie very seriously, as Jane and Michael Stern discovered at the Blanco Bowling Club in Blanco, Texas, home of some of the best meringue anywhere. Anya Von Bremsen takes us to Spain, the country she says is the most exciting place on earth to eat. For tips, check out her article in Travel & Leisure magazine. Beer expert Stephen Beaumont has the scoop on India Pale Ale and the spicy foods that go with it (think curries). Poet and naturalist Diane Ackerman, author of Cultivating Delight: A Natural History of My Garden, muses over bread, and Lynne shares her recipe for Marble Cutter's Soup, just the thing for a cold winter night.

Broadcast dates for this episode:

January 5, 2002 (originally aired)
January 25, 2003 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:33.3	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, a show for people who love to eat.
0:39.3	Our program is produced by Minnesota Public Radio for PRI.
0:43.5	Today we look at Kentucky's bid for the sipping whiskey market.
0:48.1	Some feel Kentucky's small batch and single barrel bourbons are right up there with the brandies and cognacs of the world.
0:56.2	Our guest is Frederick Booker No. the Third, one of the pioneers in this new take on American
1:01.7	whiskey. Steve Beaumont, our beer guy, tells us all about one of the darlings of the microbrews,
1:08.3	India Pale Ale. Anya Van Bramson, food writer for travel and leisure magazine,
1:12.8	takes us to what she claims
1:14.1	is the most exciting place to eat on the planet.
1:18.0	Then Diane Ackerman,
1:19.6	the poet and naturalist,
1:21.3	muses out loud about bread.
1:24.2	And in the second half of the show,
1:25.8	as we do every week,
1:27.0	we're going to be opening the lines for your calls.
1:29.5	That number is 800, 537, 5252.
1:33.5	So let's get things rolling with Jane and Michael Stern.
1:36.7	They write the Road Food column in Gourmet Magazine.
1:53.6	Lynn, you know, I haven't yet seen a book called Fine Cuisine of America's Bowling Alleyes.
	...

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