Happy Holidays 2001
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 15 December 2001
⏱️ 55 minutes
🧾️ Download transcript
Summary
It's our annual holiday show, and we've assembled a team of experts on cooking, entertaining, and gift giving. Sally Schneider, author of A New Way to Cook, has entertaining wrapped up with three easy menus and recipes guaranteed to wow your guests. Sally's food tastes great, it's stylish, it's healthy—it's how we want to eat now.
The Sterns are eating pancakes and enjoying the spectacular holiday lights display at Clifton Mill in Ohio. Chef Gray Kunz, co-author of The Elements of Taste, reveals a new way to approach cooking and shares his recipe for luscious Pork Tenderloin with Bourbon Mustard Brine and Tangy Pears. Steve Beaumont has seasonalbeers for Santa, it's stocking stuffers from gadget queen Dorie Greenspan, and Lynne has more gift ideas for the cooks on your list.
Broadcast dates for this episode:
- December 15, 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. |
| 0:24.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:32.9 | Hi, it's Lynn Rossetto-Castor, and you're listening to The Splendid Table, a show for people who love to eat. |
| 0:39.1 | The Splendid Table is brought to you by Clubwed Gift Registry at Target, |
| 0:43.3 | where couples choose the gifts they want and find the things they need. |
| 0:47.8 | Clubwed can get you started with their online preregistry, online at Target.com. |
| 0:53.7 | Our program is produced by Minnesota Public Radio for |
| 0:56.5 | PRI. Today, we are on a mission. We want to set you up for the holidays. We're calling on the |
| 1:05.5 | experts for cooking info, gift ideas, even a new way to approach flavoring a dish. |
| 1:11.9 | First up is our guest Sally Schneider. |
| 1:14.6 | Now, she's the master of superb food that's good for us. |
| 1:18.6 | She's author of A New Way to Cook, and Sally's bringing us three easy menus and recipes |
| 1:24.3 | for a brunch, a casual supper, and a pull-out-the-stops dinner. |
| 1:29.0 | Beer expert Steve Beaumont talks Christmas beers, the ones only made now, and perfect |
| 1:34.8 | to leave out for Santa. |
| 1:36.9 | Chef Grey Cunz reveals a new way to approach cooking, using the elements of taste. |
| 1:42.9 | Dory Greenspan, a woman in love with gadgets, has great stocking stuffers. |
| 1:47.7 | I get a chance to share some of my gift picks, and as we always do in the second half of the show, |
| 1:53.1 | we'll be opening the lines for your calls. |
| 1:55.7 | That number is 800, 537, 5252. |
| 1:59.6 | Okay, let's get rolling with Jane and Michael. |
... |
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