Heston Blumenthal
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 28 November 2009
⏱️ 52 minutes
🧾️ Download transcript
Summary
This week we have British chef Heston Blumenthal author of Further Adventures in Search of Perfection. Jane and Michael Stern are at Singleton Seafood Shack in Mayport, Fl. We talk with Chef Vitaly Paley, author of The Paley's Place Cookbook, and Jenn Garbee, author of Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields and Everywhere in Between.
Broadcast dates for this episode:
- November 15, 2008 (originally aired)
- November 28, 2009 (rebroadcast)
Transcript
Click on a timestamp to play from that location
| 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. |
| 0:35.0 | Hi, it's Lynne Roat-O-Castor, and you're listening to The Splendid Table, the show for people who love to eat. |
| 0:41.7 | Our program is produced by American Public Media and supported by Rumenbord, handcrafted furniture for your home at Rumenbord.com. |
| 0:51.2 | Today, it's a chef with the imagination of a child and the intellect of a scientist. |
| 0:56.6 | He's England's Heston Blumenthal. Now, some people call his food bizarre. Others say |
| 1:02.0 | brilliant. We try to find out how his mind works. His new book is the Big Fat Duck cookbook. |
| 1:09.3 | Well, if you have no idea what is in the glass, do you think that |
| 1:13.1 | you would pick a much-admired, high-priced wine? Robin Goldstein ran wine trials around the country |
| 1:20.3 | to find out. A chef and his mom marked the anniversary of the day that she brought him to |
| 1:25.1 | the United States with a French-fried debate. And as always, in the second half of the show, we're going to the United States with a French fry debate. |
| 1:28.5 | And as always in the second half of the show, we're going to be opening the lines for your calls. |
| 1:32.2 | You can get to us at 800, 537, 52, 52. |
| 1:37.1 | So let's get started with Jane and Michael Stern. |
| 1:40.2 | Stern's write the Road Food column in Gourmet magazine. |
| 1:49.8 | Music This turns right, the road food column in Gourmet magazine. Lynn, we're going to tell you about a place in Mayport, Florida, called Singleton's seafood shack. |
| 1:57.7 | And if you have a sibilant S like I do, that is really a tongue twister to say. Where is Mayport? |
| 2:04.9 | Is it on the water? Mayport is actually a suburb or an annex of Jacksonville, Florida. And you may |
| 2:12.7 | have heard the name, if you've ever investigated the shrimping industry. Another S. |
| 2:18.9 | Mayport is where most of the shrimp come in from the North Florida coast. |
| 2:23.9 | And, you know, shrimp there are not bigger than or pinker than or in any other obvious way, |
... |
Please login to see the full transcript.
Disclaimer: The podcast and artwork embedded on this page are from American Public Media, and are the property of its owner and not affiliated with or endorsed by Tapesearch.
Generated transcripts are the property of American Public Media and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.
Copyright © Tapesearch 2026.