Setting the Table

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 18 November 2006

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

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Summary

Thanksgiving opens the season for hospitality. Between now and January we'll carve turkeys, swap cookies, light candles and be terribly social. There's no better guide to the art of hospitality than restaurateur Danny Meyer. Every night for twenty years he's entertained guests at his eleven eateries in New York City. He joins us with tips to get us through the season with style and grace. Danny's new book is Setting the Table: The Transforming Power of Hospitality in Business.

It's a cross-country trek for Jane and Michael Stern as they search for the best pies from coast to coast. Sally Schneider weighs in with a guide for sides. She leaves us her recipe for Root Vegetables and/or Potatoes with White Wine and Shallots from her new book, The Improvisational Cook.

Neurologist and synesthesia expert Dr. Richard Cytowic brings us the magical side of feasting when he explains The Man Who Tasted Shapes. The term "Indian corn" takes on new meaning when a long lost little ear finds the way home to its native Abenaki Nation. We have the story. Finally, it's Lynne's annual update in her quest for the ultimate roast turkey. This year's entry is Fast and Crisp Roast Turkey Scented with Apple and Basil.

Broadcast dates for this episode:

November 18, 2006

Transcript

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0:00.0	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for people who love to eat.
0:15.1	Our program is produced by American Public Media and brought to you by Super Target.
0:20.4	Well, today we talk hospitality with Danny Meyer.
0:23.7	He runs 11 eateries in New York City, and his skill in pleasing people is nearly legend.
0:29.7	Danny's book is setting the table, the transforming power of hospitality and business.
0:34.7	Improvisational cook, Sally Schneider, steps us through ad-libbing with those audacious
0:39.3	root vegetables. We meet the man who tasted shapes. The term Indian corn has new meaning when a long
0:46.3	lost little ear finally comes home to its native tribe. And as always in the second half of the show,
0:52.2	we're going to be opening the lines for your calls.
0:58.9	It can get to us at 800, 537, 5252.
1:07.2	So let's roll with Jane and Michael Stern brought to you by A.G. Edwards, caring for nest eggs for more than 118 years.
1:13.6	The Stearns write the road food column in Gourmet magazine. Jane, Michael, I have an assignment for you.
1:20.6	For all of us who have decided we are not baking this Thanksgiving, we are buying pie.
1:25.6	I want to know what are your favorite picks for great
1:28.8	pies? What a wonderful assignment. Thank you very much, Lynn. Let's start in the middle of the
1:35.0	country, in McQuanago, Wisconsin, at a farm stand called The Elegant Farmer. And when I say farm stand,
1:41.7	I'm really kind of minimizing it. It's a great big farm stand,
1:44.5	but they are most famous there for apple pie baked in a paper bag. And exactly why the paper bag
1:53.1	creates such terrific pies, I don't know. I'll leave that up to the scientists. But let me tell you
1:57.8	that the crust on this apple pie is, it's crunchy and sugary, almost like a cookie.
2:04.7	The bottom is flake tender. The filling between the crust is soft and just al dente enough,
2:10.9	gently seasoned, just right sweet. This is the apple pie of my dreams.
	...

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