Dinner Rush
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 6 October 2001
⏱️ 60 minutes
🧾️ Download transcript
Summary
This week we meet Bob Giraldi, producer and director of the new film Dinner Rush. This movie, about a night in a happening New York City restaurant of the moment, captures the frantic trendiness and atrocious pressure that drives so many places these days. It's no warm and fuzzy Babette's Feast. Bob leaves us with his mother Minnie's recipe for Baked Ziti with Ricotta, perfect for Sunday dinner.
In contrast, Jane and Michael Stern are at laid-back El Gallito in Cathedral City, California, eating mole and buying second-hand Pucci dresses. Master of Wine Mary Ewing Mulligan talks decanting, and writer Jim Leff of Chowhound.com takes on the political side of dining out. Comedienne Cathryn Michon, author of The Grrl Genius Guide to Life, reports on competitive cooking at the Santa Barbara Fair and gives us her recipe forLow-Fat Technicolor Tater Salad. It's not the all-American classic. Lynne's trivia question has a medical theme, and she's finally agreed to put her recipe for Pork Steaks with Chile Orange Sauce into print!
Broadcast dates for this episode:
- October 6, 2001
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. |
| 0:24.4 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:31.1 | It's Lynn Rose Seder, Kaspur, with the Splendid Table. |
| 0:42.4 | Music blended table. Today it's the new film Dinner Rush, about a night in a New York City restaurant of the |
| 0:47.9 | moment. |
| 0:48.6 | We talk with director-producer Bob Giraldi. |
| 0:51.5 | He's captured the frantic trendiness and that brutal pressure that exists in today's |
| 0:56.5 | restaurant scene. |
| 0:57.8 | This is no warm, fuzzy Babette's feast. |
| 1:00.4 | This is the kitchen as a war zone. |
| 1:02.9 | On the flip side, Jane and Michael Stern take us out for some laid-back mollay in Cathedral |
| 1:07.6 | City, California. |
| 1:09.1 | Master of Wine, Mary Ewing Mulligan answers that that pressing question to decant or not to decant. |
| 1:15.1 | And then comedian Catherine Mishan reports on California's competitive cooking scene. |
| 1:20.4 | All this and your calls coming up on the splendid table. |
| 1:26.8 | But first, this. |
| 1:34.9 | It's Lynn Rosetta, Casper, with Kitchen Chronicles, where knowledge is power and |
| 1:39.5 | cooking is pleasure, a practical guide for nourishing ourselves and the people we care about. |
| 1:45.9 | Do you know that we're in the midst of an apple renaissance? Now, I realize that for most people, |
| 1:52.4 | this is not earth-shaking news, but over the past couple of years, old apple varieties have |
| 1:58.6 | made a huge comeback, and then there's the new ones packed with character. |
... |
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